Tarte Flambe
My recent purchase of Sift Magazine has left me wanting to make every single recipe, especially this tarte flambe! Anything baked alongside anything French, immediately has my attention and my mouth salivating. Tarte flambe is to the French what pizza is to Americans, but much, much fancier. This is a meal that is sure to please all taste buds in your household, children and adults alike. The recipe yields two tarte flambe. Let’s just say there wasn’t a bite left, not even for lunch the following. Cue the sad tears here. If you’re salivating just reading the ingredients or this description, consequently, you know what you have to do!
Tarte Flambe
Dough
2.5 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Pasty Flour (you can substitute cake flour)
1 tsp instant or active dry yeast
1 tsp salt
1.25 cups water
Topping
1/2 cup crème fraiche
1 large egg yolk
salt and pepper
pinch of ground nutmeg
8 ounces bacon, cut into 1″ pieces
2 cups thinly sliced red onion
chopped chives for garnish
Prepare
Dough
1. In a large mixing bowl, combine all of the dough ingredients.
2. Mix and knead until a smooth dough comes together.
3. Cover the mixing bowl and let the dough rise for 1 hour.
4. After an hour, deflate the dough, divide in half, and shape each half into a ball. Return to a greased bowl, cover, and refrigerate for 1 to 2 days.
Topping
1. Place a rack in the upper third of your oven with a pizza stone on it and preheat for 1 hour to 500 degrees Fahrenheit.
2. Whisk together the crème fraiche and egg yolk. Season with salf, pepper, and a pinch of nutmeg.
3. In a large skillet, cook bacon halfway, until it releases some of its fat.
4. Scoop out the bacon and drain on absorbent paper.
5. Add the onions and cook over medium heat, stirring occasionally for 5 minutes, until they are soften and become translucent. Remove from heat, return the bacon to the pan, and set aside.
6. On a lightly floured surface, stretch the dough to a thickness of 3/8″ leaving a 1/2″ thick rim around the outside edge.
7. Spread half of the cream mixture over the dough, then sprinkle with half of the bacon and onion mixture. repeat the stretching and assembly process with the second round of dough.
8. Slide the assembled pizza onto the hot stone and bake for 13 – 15 minutes, until the onions are browned and the edge of the dough is well caramelized.
9. Remove the oven, sprinkle with chopped chives and serve warm.
- Dough
- 2.5 cups King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Pasty Flour (you can substitute cake flour)
- 1 tsp instant or active dry yeast
- 1 tsp salt
- 1.25 cups water
- Topping
- 1/2 cup crème fraiche
- 1 large egg yolk
- salt and pepper
- pinch of ground nutmeg
- 8 ounces bacon, cut into 1" pieces
- 2 cups thinly sliced red onion
- chopped chives for garnish
- Dough
- In a large mixing bowl, combine all of the dough ingredients.
- Mix and knead until a smooth dough comes together.
- Cover the mixing bowl and let the dough rise for 1 hour.
- After an hour, deflate the dough, divide in half, and shape each half into a ball. Return to a greased bowl, cover, and refrigerate for 1 to 2 days.
- Topping
- Place a rack in the upper third of your oven with a pizza stone on it and preheat for 1 hour to 500 degrees Fahrenheit.
- Whisk together the crème fraiche and egg yolk. Season with salf, pepper, and a pinch of nutmeg.
- In a large skillet, cook bacon halfway, until it releases some of its fat.
- Scoop out the bacon and drain on absorbent paper.
- Add the onions and cook over medium heat, stirring occasionally for 5 minutes, until they are soften and become translucent. Remove from heat, return the bacon to the pan, and set aside.
- On a lightly floured surface, stretch the dough to a thickness of 3/8" leaving a 1/2" thick rim around the outside edge.
- Spread half of the cream mixture over the dough, then sprinkle with half of the bacon and onion mixture. repeat the stretching and assembly process with the second round of dough.
- Slide the assembled pizza onto the hot stone and bake for 13 - 15 minutes, until the onions are browned and the edge of the dough is well caramelized.
- Remove the oven, sprinkle with chopped chives and serve warm.
