Paper-thin, crispy, ready in 25 minutes: The perfect tarte flambée
gg flour (and a little more for the work surface)
Ingredients · Servings 2
- 250 g flour
- Salt
- 2 The neutrals Öl
- 2 white onions
- 75g Double Cream
- 125 g sour cream
- Pfeffer
- 100g streaky bacon
- chives, if desired
Method · 25 min
- Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit) with a baking sheet inside (fan-assisted baking is not recommended). For the dough, put the flour, oil, a pinch of salt, and 125 ml of water into a bowl and mix with the dough hooks of a hand mixer until a smooth dough forms.
- Halve the onions and slice them into thin rings. Mix the double cream and sour cream and season with salt and pepper.
- Roll out the dough on a floured work surface into a thin flatbread. Place the flatbread on a piece of baking paper. Spread the sour cream mixture evenly over the dough, then distribute the onions and bacon on top. Transfer the flatbread to a hot baking sheet and bake in a preheated oven on the lowest rack for 8–10 minutes until golden brown. Sprinkle with chopped chives before serving.
Pepper (freshly ground)
Tip: Depending on the thickness of the tarte flambée, the baking time may vary. Therefore, be sure to keep an eye on the browning level.
