Tarte Flambée Traditionnelle

Tarte Flambée Traditionnelle ingredients

• 1.5 cups all-purpose flour
• 0.5 cup warm water (105-115°F)
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.75 cup crème fraîche or sour cream
• 1 small yellow onion, thinly sliced
• 4 oz lardons or thick-cut bacon, diced
• 0.25 tsp salt
• 0.125 tsp freshly ground black pepper

How to make Tarte Flambée Traditionnelle

1. Prepare the dough: In a large bowl, combine 1.5 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add 1/2 cup of warm water and 1 tablespoon of olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a clean cloth and let rest for at least 30 minutes at room temperature, or up to 2 hours.
2. Preheat your oven to 450°F (230°C) with a pizza stone or an inverted baking sheet inside for at least 20 minutes to ensure it's very hot.
3. While the dough rests and the oven preheats, prepare the lardons: Heat a small skillet over medium heat. Add 4 oz of diced lardons and cook, stirring occasionally, until crisp and golden brown, about 5-7 minutes. Remove the lardons with a slotted spoon and drain on paper towels, reserving 1 tablespoon of the rendered fat if desired.
4. Thinly slice the small yellow onion. If you wish, you can sauté the onion lightly in the reserved lardon fat for 2-3 minutes until slightly softened, but traditionally they are applied raw for a sharper bite.
5. Roll out the dough: Divide the dough into two equal portions. On a lightly floured surface, roll each portion out very thinly into an oblong or rectangular shape, roughly 12x8 inches or as thin as possible without tearing, aiming for paper-thin edges.
6. Prepare the topping: In a small bowl, mix 3/4 cup of crème fraîche with 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper. This will be spread on the tart as a base.
7. Carefully transfer one rolled-out dough rectangle to a piece of parchment paper. Spread half of the crème fraîche mixture evenly over the dough, leaving a small border around the edges.
8. Scatter half of the sliced onions and half of the crispy lardons evenly over the crème fraîche.
9. Slide the parchment paper with the tart directly onto the preheated pizza stone or hot inverted baking sheet in the oven.
10. Bake for 8-12 minutes, or until the crust is crisp and golden brown, and the crème fraîche is bubbly and lightly browned in spots. Keep a close eye on it due to the thin crust.
11. Remove the tarte flambée from the oven using the parchment paper or a pizza peel. Let it cool for 1-2 minutes.
12. Repeat the process with the second portion of dough and remaining toppings. Slice each tarte flambée into irregular pieces (traditionally with scissors) and serve immediately.

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