John Myers
Tarte Flambée (classic)
The perfect tarte flambée (classic) recipe with a picture and simple step-by-step instructions.
- 0,5 Cube, 21 g Fresh yeast
- 1 tsp Sugar
- 600 g + etwas Mehl Type 550
- Salt pepper
- 6 tbsp Neutral cooking oil
- 300 g Onions
- 300 g Smoked streaky bacon (pork belly)
- 250 g Sour cream
- 150 g Creme fraiche Cheese
- For the tarte flambée batter, dissolve the yeast in 300 ml of lukewarm water.
- Put 2,600 g flour in a bowl, add 1/2 teaspoon salt, 1 teaspoon sugar, 6 tablespoons cooking oil and the water-yeast mixture and stir well with the dough hook of the hand mixer, then knead with floured hands to form a smooth dough. Cover and let the yeast dough rise in a warm place for about 45 minutes.
- Peel 3,300 g onions, halve and slice or slice into thin rings. Cut the bacon into strips.
- Mix the sour cream and creme fraiche. Season the sour cream with salt and pepper.
- Preheat the oven to 250 ° C (convection 225 ° C). Line a baking sheet with parchment paper.
- Knead the tarte flambée batter again and divide into 4 equal portions.
- Roll out a piece of dough on a little flour to an oval shape about 2-3 mm thick. Place on the baking sheet and leave for about 20 minutes. Cover and leave the remaining pieces of dough for the tarte flambée to rest.
- Spread about 1/4 of the sour cream on the dough and spread 1/4 of the bacon and onion on top. Bake the tarte flambée on the lower rack for about 8-10 minutes. Process the remaining dough and topping in the same way and bake.
- Federweißer or Sauser tastes good with it.
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