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Tarte flambee

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • Crust:
  • 1/4 c lukewarm water
  • 3/4 tsp dry yeast
  • 1/2 tsp sugar
  • 3/4 c all purpose flour
  • 1 tbsp extra virgin olive oil
  • Pinch salt
  • Topping:
  • 1/2 lb bacon, cut into lardons
  • Extra Virgin Olive Oil
  • 3 large Spanish onions, thinly sliced
  • Kosher salt
  • 1/2 c crème fraiche
  • 1/2 c fromage blanc or ricotta
  • 1 bunch chives, finely chopped

Details

Adapted from google.com

Preparation

Step 1

For dough: Activate yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.
Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt, and the activated yeast mixture. Stir until the dough comes together and forms a ball.
Dust a clean work surface with flour and knead the dough until it is tight and firm, 5-7 minutes. Place the dough back in the mixing bowl, cover the bowl with wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
For topping: Preheat oven to 400F. Render bacon then remove from pan and reserve. Add onions to pan and season with salt and pepper. Caramelize about 45 minutes. Reserve. Combine crème fraiche and fromage blanc.
Divide dough into 4 equal balls and roll out to 1/8-1/16 inch thickness. Bake for 4 minutes and remove from oven. Schmear each dough with cheese then onions then bacon. Bake until bubbly 6-8 minutes. Sprinkle with chives and serve.

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