Flammkuchen (Tarte Flambée)
An Alsatian thin-crust savory tart topped with sour cream, onion and bacon. In France Flammkuchen is known as Tarte flambée. Marked as a snack.
⏱️ Prep: 40 min🍳 Cook: 45 min
Ingredients
| 1 ч.ч. (250 мл) | warm water |
| 1 ч.л. (5 мл) | yeast |
| 1 ч.л. (5 мл) | salt |
| 1/2 ч.ч. (125 мл) | self-raising flour |
| 1 1/2 ч.ч. (375 мл) | plain flour |
| 1 ч.ч. (250 мл) | bacon, diced |
| 1 ч.ч. (250 мл) | sour cream (14%) or crème fraîche |
| 1 ч.ч. (250 мл) | onion, chopped |
| — | salt, to taste |
| — | black pepper, freshly ground |
Instructions
snack
- For the dough: mix the warm water and yeast and leave to stand 5 minutes until foamy. Add salt and flour and stir with a wooden spoon until the dough forms and begins to pull away from the sides of the bowl. Transfer the dough to a lightly floured surface and knead for 2 minutes until the dough becomes soft and elastic. Cover and leave to rise for 20 minutes in a warm place.
- Heat the oven to 220 degrees and prepare a board or baking tray lined with baking paper. Put the bacon in a little cold water, bring to a boil and drain it. This is done so the bacon releases excess fat and salt and does not burn while the tart bakes.
- Divide the dough into 4 equal parts, lightly dusted with flour. Roll each one out thinly into a rectangular, thin base, like for pizza.
- Spread over each base 1/4 of the sour cream over the surface of the dough, then sprinkle with 1/4 of the onion and bacon and season with salt and black pepper.
- Bake the Flammkuchen in the oven for about 8 minutes each. Then slide it off the baking paper and bake it without the paper for about 3 more minutes, until a golden and crispy crust forms.
- Return the finished Flammkuchen onto the paper and cut into square pieces.
In France Flammkuchen is known as Tarte flambée. In France and Germany the Flammkuchen dough can be bought ready-made from the shops.
Prep 40 min. Cook 45 min. Total 85 min. Serves 4.