John Myers
Ingredients for 2 servings:
- 200 g flour
- 100 ml water
- 1 ½ tsp salt
- 1 tbsp olive oil
- 1 cup of crème fraîche or sour cream
- salt and pepper
- 1 small can of sauerkraut, well drained
- 1 pack of bacon cubes
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
Make a dough from the flour, olive oil, water, and salt. Knead until it no longer sticks, adding a little more flour if necessary. Then let it rest for 30 minutes, covered with a kitchen towel. If you’re in a hurry, you can also use ready-made tarte flambée dough from the refrigerated section. Roll out the dough thinly on baking paper. Season the crème fraîche with salt and pepper and spread it over the rolled-out dough. Squeeze out the sauerkraut well and then spread it over the crème fraîche. Finally, sprinkle the bacon cubes over the tarte flambée. Preheat the oven to 220°C (fan oven) with a baking tray. Place the tarte flambée, along with the baking paper, on the hot tray and bake for approx. 12-15 minutes until the desired brown color. Serve hot!
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