Tarte flambée
The Flammekueche is a classic from Alsace: wafer-thin, crispy dough, topped with sour cream, thick onion slices and plenty of bacon. The recipe convinces with its rustic taste, the mixture of creamy, hearty and crispy - a feel-good meal that combines tradition and modernity. Together with the matching Pinot Blanc from Alsace or an international white wine, the result is a food pairing that is sociable, cordial and uncomplicated at all times.
Cooking utensils
- 1 Backblech & Backpapier
- 1 Schüssel
- 1 Schneidebrett & Messer
- 1 Nudelholz oder Flaschenrolle
Ingredients
For the Flammeküche dough
- 180 g Wheat flour Type 405
- 3 tbsp olive oil
- 90 Ml Water
- 1/2 tsp salt
For the topping
- 150 g Sour cream alternatively crème fraîche
- 1 small onion
- 80 g smoked bacon streaky
- Salt Pepper, nutmeg
For the finish
- Fresh chives optional
Preparation
Preparing the dough
- Knead flour, oil, water and salt in a bowl to form a smooth dough.
- Shape the dough into a ball, cover and let rest for 10 minutes.
Prepare the topping
- Peel the onion and cut into fine rings.
- Cut the bacon into thin strips or cubes.
- Roll out the dough & top
- Preheat the oven to 250°C (hot air).
- Roll out the dough very thinly on baking paper (rectangular or round), place on the baking tray.
- Spread the sour cream evenly, season with salt, pepper and nutmeg.
- Spread onion rings and bacon strips on top of the sour cream.
Bake
- Bake for 12-15 minutes until crispy, until dough is golden brown and bacon is fried.
- Sprinkle with chives if desired.
Recommended Accompaniments
- Leaf salad with chive vinaigrette
- Lamb's lettuce with walnuts
- Fresh radishes with salt & bread
Nutritional values per portion
Calories: 610kcalCarbohydrates: 66gProtein: 17gFat: 28g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat