French Tarte Flambée with Onions and Bacon

Name: French Tarte Flambée with Onions and Bacon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: 2 cups all-purpose flour; 1 packet active dry yeast (2 1/4 tsp); 3/4 cup lukewarm water; 1 tbsp olive oil; 1/2 tsp salt; 8 oz crème fraîche or sour cream; 4 oz thick-cut bacon, diced and cooked until crispy; 1 large onion, thinly sliced; 1/4 tsp freshly grated nutmeg; Salt and pepper to taste; 1 cup shredded Gruyère or Swiss cheese

Alsatian Flatbread Delight

This traditional French dish from the Alsace region, known as Tarte Flambée or Flammkuchen, is a crispy, thin crust topped with creamy cheese, onions, and savory bacon.

1 h 30 min
6
Easy

Ingredients

For the Dough

2 cups all-purpose flour

plus extra for dusting

1 packet active dry yeast (2 1/4 tsp)

3/4 cup lukewarm water

1 tbsp olive oil

1/2 tsp salt

For the Topping

8 oz crème fraîche or sour cream

4 oz thick-cut bacon, diced and cooked until crispy

1 large onion, thinly sliced

1/4 tsp freshly grated nutmeg

Salt and pepper to taste

For the Cheese Layer

1 cup shredded Gruyère or Swiss cheese

Preparation

Preparing the Dough

Activate the Yeast

Dissolve the yeast in lukewarm water in a small bowl and let it sit for about 5 minutes until foamy.

Mix the Ingredients

In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil to the flour.

Knead and Rise

Knead the mixture on a floured surface for about 10 minutes until smooth and elastic. Let it rise in a warm place, covered, for an hour.

For an extra crunchy crust, roll the dough as thinly as possible.

Preparing the Topping

Prepare the Crème Mixture

Combine crème fraîche, nutmeg, salt, and pepper in a small bowl. Blend well.

Cook the Bacon

Cook bacon until crispy and drain on paper towels.

Slice the Onions

Slice onions thinly and set aside.

Use a mandolin for perfectly thin onion slices.

Cooking Process

Pre-bake the Dough

Preheat the oven to 475°F (245°C). Roll out the dough into a thin rectangle or round shape.

Top the Tarte

Spread the crème fraîche mixture over the dough, leaving a small border. Sprinkle with onions, cheese, and bacon bits.

Avoid overloading the toppings, or the crust may become soggy.

Bake the Tarte

Place the tarte on a baking sheet or pizza stone, and bake in the preheated oven until the edges are crispy and the toppings are golden, about 15 minutes.

Plating & Serving