Alsatian tarte flambée (cooking class)

For 9 pieces
  • 300 g flour
  • 30 g fresh yeast
  • 1 TL Sugar
  • 300 g onions
  • 200 g smoked streaky bacon
  • Salt
  • Pepper
  • 3 EL Oil
  • 300 g Schmand
  • 1 egg yolk
  • grated nutmeg
  • Fat and flour
60 minutes
Put the flour in a bowl and make a well in the middle. Crumble the yeast and stir in the sugar until liquid. Add 7 tablespoons of lukewarm water and stir. Pour into the well, stir in a little flour from the edge and sprinkle on top.
Cover and let rise in a warm place for 10-15 minutes. In the meantime, peel the onions, cut in half and cut into half rings. Dice the bacon and leave it in a hot pan. Add the onions and stir-fry for 2-3 minutes.
Season with a little salt and pepper and allow to cool. Add the oil and 1/2 teaspoon of salt to the batter on the edge of the flour. Knead everything into a smooth yeast dough.Cover the dough and let rise for 20-30 minutes.
Mix the sour cream, egg yolk and a little salt, pepper and nutmeg. Roll out the yeast dough thinly on a greased baking sheet (approx. 32 x 39 cm) sprinkled with flour. Spread the topping on the dough and sprinkle with bacon and onions.
Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 12-15 minutes on the lower rail. Cut into pieces and serve immediately.
1 piece approx:
  • 380 kcal
  • 1590 kJ
  • 7 g protein
  • 27 g fat
  • 27 g carbohydrates


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