Tarte Flambée (Flammekueche)

Tarte Flambée (Flammekueche) ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Warm water
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 0.5 tsp Active dry yeast
• 0.5 cup Crème fraîche
• 0.5 cup Fromage blanc
• 1 Yellow onion
• 4 oz Smoked bacon lardons
• 0.25 tsp Freshly ground black pepper
• 0.125 tsp Nutmeg

How to make Tarte Flambée (Flammekueche)

1. In a large bowl, whisk together 1.5 cups of all-purpose flour, 0.5 teaspoon of salt, and 0.5 teaspoon of active dry yeast. Create a well in the center.
2. Pour 0.5 cup of warm water and 1 tablespoon of olive oil into the well. Mix with a spoon or your hands until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. The dough does not require a long rise.
3. Divide the dough into two equal portions. Roll each portion out on a lightly floured surface into a very thin rectangle or oval, approximately 12x8 inches or as thin as you can get it without tearing. Place the rolled dough sheets onto separate parchment-lined baking sheets.
4. Preheat your oven to 475°F (245°C) with a pizza stone or baking steel if you have one, placed on the lowest rack. This high heat is crucial for a crisp crust.
5. In a small bowl, combine 0.5 cup of crème fraîche, 0.5 cup of fromage blanc (or substitute), 0.25 teaspoon of freshly ground black pepper, and 0.125 teaspoon of optional nutmeg. Mix until well combined and smooth.
6. Thinly slice 1 medium yellow onion using a mandoline or a very sharp knife to achieve paper-thin rings or half-moons.
7. Cook 4 ounces of smoked bacon lardons in a small skillet over medium heat until crispy. Drain on a paper towel, reserving a tiny bit of the rendered fat if desired for extra flavor in the topping mixture (optional).
8. Spread half of the crème fraîche mixture evenly over each rolled-out dough rectangle, leaving a small border around the edges. Distribute half of the thinly sliced onions and half of the crispy bacon lardons over each tart.
9. Carefully transfer one tarte flambée, still on its parchment paper, directly onto the preheated pizza stone or hot oven rack. Bake for 8-12 minutes, or until the edges are golden brown, the crust is crisp, and the topping is bubbly and slightly caramelized.
10. Remove the first tarte flambée from the oven and immediately repeat the baking process with the second one. Slice the baked tarte flambée into squares or irregular pieces using a pizza cutter or sharp knife.
11. Serve the Tarte Flambée immediately while hot and crispy. It makes an excellent savory breakfast or brunch dish, especially when paired with a fresh green salad.

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