Tarte flambée (flammekueche)
This Alsatian specialty has a thin rolled leavened dough traditionally filled with onions, bacon and crème fraîche, lightly salted, peppered and seasoned with nutmeg... a unique pleasure!
|For the dough:|
|500 g||Mix B - Bread-Mix|
|8 g||dry yeast|
|1 tbsp||olive oil|
|380 ml||mixture of lukewarm water and milk|
|1/2 tsp||ground psyllium seed husks (fiber-husk)|
|For the filling:|
|400 ml||crème fraîche|
|6 tbsp||cooking cream|
|a little bit of||salt|
|a little bit of||pepper|
|a little bit of||nutmeg|
|50 g||diced bacon|
- For the dough, mix flour with sugar, salt, baking powder and fibre husk in a bowl.
- Add the oil and the water mixed with the milk, then work with pastry mixers for 4-5 minutes until the dough is smooth.
- Cover with a damp cloth and let sit for 15 minutes in a warm place.
- Roll out the dough on waxed paper and cut with a wheel or a knife in the shape of the round tart tin (diameter 30 cm), then place it on the tin and gently lift the edge.
- Mix the crème fraîche with the cream, season with plenty of salt, pepper and nutmeg and spread on the pastry.
- Peel the onions and cut into thin rings.
- Distribute the onion rings and the diced bacon on the crème fraîche.
- Let the tarte flambée sit in a warm place for 15 minutes.
- Preheat the oven to 250°. When it reaches that temperature, bake the tarte in the oven and spray with water from a nebulizer.
- To brown the tarte flambée, bake at 250 degrees for 15-20 minutes.