Tarte flambée
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A speciality of Alsace, tarte flambée was traditionally baked in wood-fired ovens to test their heat. A crispy flatbread topped with cream, onions and bacon, it’s perfect for autumn and best enjoyed hot from the oven
Tarte flambée
- 500 g bread dough
- 40 cl double cream (not sour cream)
- 1 tbsp rapeseed oil
- 50 g chopped onions
- 80 g smoked bacon
- 50 g butter
- Salt and grated nutmeg
- Fry the onions in butter and mix them with the cream, then season.
- Cut the smoked bacon into small pieces and lightly fry it.
- Roll out the dough very thinly, place it on the baking sheet.
- Spread the cream and onion mixture over the dough.
- Drizzle the surface with the rapeseed oil and sprinkle with bacon.
- Bake in a very hot oven, thermostat at maximum, for approx. 10 minutes until the edges are golden brown and crisp and the topping is bubbling (keep an eye on it to make sure it doesn’t burn).
Extracted from Les recettes de la table alsacienne by Joseph Korscher, Antoine Diss, Francis Hinault & Charles Euler.
Published by Chiron. www.visit.alsace/en
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