Alsatian tarte flambée

For 4 people
  • 1/2 Cubes (21 g) yeast
  • 1 TL Zuc ker
  • 600 g flour
  • Salt
  • 6 EL Oil
  • 300 g Onions
  • 250 g smoked streaky bacon
  • 250 g Schmand
  • 150 g Crème fraîche
  • white pepper
  • baking paper
75 minutes
Crumble the yeast and Mix with sugar until the yeast becomes liquid.
Put the flour, 1/2 teaspoon salt, oil and 300 ml lukewarm water in a bowl. Add the mixed yeast and knead immediately to form a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes.
In the meantime, peel the onions, cut in half and cut into rings. Cut the bacon into strips. Mix the sour cream and crème fraîche, season with salt and pepper.
Quarter the yeast dough, knead again. Roll out a quarter oval (35x 25 cm). Line the baking sheet with parchment paper. Put the dough on top. Spread a quarter of the sour cream on the dough. Spread a quarter of the bacon and onions evenly on top.
In the preheated oven (electric stove: 250 ° C / convection: 225 ° C / gas: level 5) 10-12 minutes in the lowerBake in the oven. In the meantime, process the remaining dough and topping in the same way, then bake one after the other. Serve the finished Alsatian tarte flambée straight away.
1 person approx:
  • 660 kcal
  • 2770 kJ
  • 12 g protein
  • 42 g fat
  • 57 g carbohydrates


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