Tarte flambée (flammekueche)
French Cooking Academy · ♥ 2.8K likes · 122.4K views · 8 min video
Read about bacon in the BrightCulinary Book
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Ingredients
Method
Techniques
- 250 g flour
- 2 whole onions
- 200 ml creme fraiche
- 250 g bacon
- 200 ml water
- 25 ml oil
- salt
Mix 200 ml water and 25 ml oil with a few pinches of salt until the salt dissolves completely.
A yeast-free dough in the food processor
Put the flour in a food processor with the dough blade, whiz briefly, then with the motor running pour in the liquid slowly until a moist, elastic dough forms, about a minute. Set aside.
Slice the onions paper-thin (in the food processor) and cut the bacon into thin strips; the tart cooks fast at high heat.
- cottage cheese
- nutmeg
Mix the creme fraiche, a little cottage cheese and nutmeg gently with a spoon or whisk; no salt, the bacon provides it.
The creme fraiche base
- pepper
Roll the dough a few millimetres thin, thin enough to almost see through, and lay it on a full-size baking tray.
Rolling the dough see-through thin
Spread the cream mixture in small amounts to a very thin layer, then scatter the onions and bacon.
Bake at 200C or 420F for 8 to 10 minutes; here about 15 minutes for browned edges.