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.
Ingredients
- 250 gflour
- 50 mloil
- 150 mllukewarm water
- 2large onions
- 120 gbacon, cut into thin lardons
- 20 gbutter
- 200 gCrème Fraîche
- nutmeg
- 1 tablespoonvegetable oil
- salt
- pepper
Instructions
Step 1
Mix 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 2
Preheat 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 3
In another pan, quickly fry the bacon until golden brown.Step 4
Season the crème fraîche with salt, pepper and nutmeg.Step 5
Roll 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 6
Spread 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.Step 7
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