John Myers
Ingredients for 3 servings:
- 500 g dough (yeast dough, enough for 1-2 baking sheets, depending on the thickness of the base)
- 300 g bacon (belly bacon), cut into strips
- 2 onions
- 1 clove(s) garlic
- 200 g sour cream or crème fraîche (double the amount for 2 trays)
- 1 bunch of chives
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Alsatian tarte flambée
Prepare the yeast dough according to the basic recipe, but roll it out as thinly as possible. Preheat the oven to approximately 200°C (fan). Place the sour cream or crème fraîche in a bowl, press 1 garlic clove, finely chop the chives, and season with salt and pepper. Spread this mixture over the yeast dough. Sprinkle fine strips of bacon on top, slice the onions into rings, and spread them on top. Since the bacon is quite salty, don’t add any more salt. But you could also sprinkle on some pepper. Then place it in the oven and bake for about 15-20 minutes. The yeast dough is also very suitable for freezing. If you’re only making one baking sheet, freeze the leftover dough; it will go faster next time! I’ve often made this recipe as an appetizer when I have guests over, or as a main course with a delicious lamb’s lettuce. Have fun making it.
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