Rhubarb Tarte
It is rhubarb time! Fresh, tart, fruity - we pack all these flavours into one beautiful tart. Have...
Alsace Classic: Tarte Flambée
The original Flammkuchen or Tarte Flambée, comes from Alsace, is called Flammekueche in local dialect - and requires a wafer-thin, crisp pastry base.
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | flour |
| 50 | ml | oil |
| 150 | ml | lukewarm water |
| 2 | large onions | |
| 120 | g | bacon, cut into thin lardons |
| 20 | g | butter |
| 200 | g | Crème Fraîche |
| nutmeg | ||
| 1 | tablespoon(s) | vegetable oil |
| salt | ||
| pepper | ||
- Mix the flour in the mixing bowl of the food processor using the dough hook with half a teaspoon of salt and oil, gradually adding 150 mililitres of lukewarm water. Work for several minutes until you have a nice, elastic dough, then cover and leave to rest for an hour.
- Preheat the oven to 280 °C or maximum temperature. Slice the onions finely and sauté them over a gentle heat for five minutes in a little butter until translucent.
- In another pan, quickly fry the bacon until golden brown.
- Season the crème fraîche with salt, pepper and nutmeg.
- Roll out the dough on a floured work surface to a circular shape with a thickness of one millimetre. Lift onto a floured baking tray.
- Spread the cream-fraîche on the dough first, then top with a layer of onions, bacon and a tablespoon of oil. Bake in the oven for about ten minutes until the edges are a rich golden brown.
