Tarte Flambée (Elsässer Flammkuchen)

Method6 steps

1. 1

   Step 1: Preheat to about 500°F /260°C or the oven’s highest suitable pizza-baking setting. Use a bare suitable oven-safe metal tray or a pizza stone rated for that temperature, without ordinary 425°F-rated parchment.

2. 2

   Step 2: Mix 200 g flour, 25 ml olive oil, ½ tsp dough salt and 120 ml water, then knead until smooth. If sticky, add only a little separately supplied extra flour; if too dry, a little separate extra water.

   Uses 200 grams flour · 25 milliliters olive oil · ½ teaspoon salt · 120 milliliters water · Extra flour as needed for dough adjustment, rolling and lightly dusting baking tray · Extra water only as needed if dough is too dry

3. 3

   Step 3: Mix 200 g sour cream with 60 ml heavy cream. Optionally mix in the 50 g grated Gruyère. Season with separate sauce salt and black pepper to taste.

   Uses 200 grams sour cream · 60 milliliters heavy whipping cream · 50 grams gruyère cheese (optional) · Separate salt to taste for cream sauce · Black pepper to taste for cream sauce

4. 4

   Step 4: Roll the prepared dough very thinly using the extra flour supplied for handling. Transfer to the lightly floured suitable bare metal tray or stone and spread with all the prepared cream sauce.

   Uses smooth Flammkuchen dough · seasoned cream sauce with optional Gruyère · Extra flour as needed for rolling and lightly dusting the baking tray

5. 5

   Step 5: Evenly distribute 200 g thinly sliced yellow onion and 100 g small strips or dice of raw bacon (100 g) over the sauce.

   Uses thin sauce-covered raw flatbread · 200 grams yellow onion (about 1 large onion, cut into thin rings) · 100 g thick-cut bacon, cut into thin strips or small dice

   
6. 6

   Step 6: Bake for about 15–20 minutes, until the bacon is cooked and crisping and the thin crust is golden. Optionally garnish with chopped fresh chives OR parsley. Serve as one large flatbread for 2 people, or make 2 smaller individual flatbreads from the same batch.

   Bake Tarte Flambée until bacon and crust are cooked · 20 minUses raw onion-bacon-topped Tarte Flambée · Chopped fresh chives OR parsley as optional finishing garnish