Recipe Tip: Alsace Classic: Tarte Flambée - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. The original Flammkuchen or Tarte Flambée, comes from Alsace, is called Flammekueche in local dialect - and requires a wafer-thin, crisp pastry base.
- 250 gflour
- 50 mloil
- 150 mllukewarm water
- 2large onions
- 120 gbacon, cut into thin lardons
- 20 gbutter
- 200 gCrème Fraîche
- 1 tablespoonvegetable oil
Step 1Mix the flour in the mixing bowl of the food processor using the dough hook with half a teaspoon of salt and oil, gradually adding 150 mililitres of lukewarm water. Work for several minutes until you have a nice, elastic dough, then cover and leave to rest for an hour.
Step 2Preheat the oven to 280 °C or maximum temperature. Slice the onions finely and sauté them over a gentle heat for five minutes in a little butter until translucent.
Step 3In another pan, quickly fry the bacon until golden brown.
Step 4Season the crème fraîche with salt, pepper and nutmeg.
Step 5Roll out the dough on a floured work surface to a circular shape with a thickness of one millimetre. Lift onto a floured baking tray.
Step 6Spread the cream-fraîche on the dough first, then top with a layer of onions, bacon and a tablespoon of oil. Bake in the oven for about ten minutes until the edges are a rich golden brown.
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