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Ingredients for 1 portion
200 g flour, 1 tsp salt, 1 tbsp oil, 110 ml water, 200 g crème fraîche, salt and pepper, nutmeg, 2 onions, 100 g diced bacon
Preparation
Make a dough from the flour, salt, oil and water. Knead the dough until it no longer sticks to your hands, otherwise work in a little more flour. Leave to rest for approx. 40 minutes. Stir the crème fraîche until soft and season with a little salt, pepper and nutmeg to taste. Peel and halve the onion and cut into thin strips or cubes. Now roll the dough out nice and thin on a floured work surface using the rolling pin. Now spread with crème fraîche, spread the onions on top and sprinkle with the bacon.
Preparation
Take the tarte flambée with the help of the pizza peel and carefully slide it onto the hot fireclay griddle (preheat for at least 45 minutes). We recommend that you work on the outer edge of the chamotte, as we have a higher heat there. After a few minutes you will see how the tarte flambée firms up and turns golden brown, now you can turn it with the help of the pizza peel. Once the second side is also golden brown, you can serve the tarte flambée. The baking time varies and depends on how much wood you have in the fire, how close the fire stand is, whether there is wind and how thick the dough is. However, if it takes more than 12 minutes, you have too little heat, so you can fire more.
Recipe card
