Alsatian tarte flambée

Name: Alsatian tarte flambée
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1/2 cube (21 g) Yeast; 1 TEASPOON Sugar; 600 g Flour; 7-10 Tbsp Salt; 6 TABLESPOONS Oil; 300 g Onions; 250 g streaky smoked bacon; 250 g Schmand; 150 g Fresh cream; 7-10 Tbsp white pepper; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1/2 cube (21 g) Yeast
1 TEASPOON Sugar
600 g Flour
7-10 Tbsp Salt
6 TABLESPOONS Oil
300 g Onions
250 g streaky smoked bacon
250 g Schmand
150 g Fresh cream
7-10 Tbsp white pepper
baking paper

Directions

1
Crumble the yeast and mix with sugar until the yeast becomes liquid. (This saves the pre-dough.).
2
Put flour, 1/2 teaspoon salt, oil and 300 ml lukewarm water in a bowl. Add mixed yeast and knead immediately to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes.
3
In the meantime, peel and halve the onions and cut them into rings. Cut bacon into strips. Mix sour cream and crème fraîche, season with salt and pepper.
4
Quarter the yeast dough and knead again. Roll out one quarter oval (35x 25 cm). Line a fat pan with baking paper. Put dough into it. Spread a quarter of the sour cream on the dough. Spread a quarter of the bacon and onions evenly on top.
5
Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 10-12 minutes in the lower rack of the oven. In the meantime, process the remaining dough and topping in the same way and bake.
6
Serve the finished tarte flambée warm.