Tarte flambée traditional (Flammekueche) with onions, bacon and cream

I am hungry for pie outbreak. But I don’t have a terrace. I don’t have a garden. I don’t have a bread oven.
However, I’m all fired up for a good tarte flambée ! But how to make a flammekueche without a flame ? The risk is not that it lost its soul ? Too great is the hunger, unstoppable is envy, and this time I dream much more maxi than mini… So even if there is a problem, I say too bad for the flames. I will croustiller my tarte flambee… the electric heat ! I have an oven, bread dough, and the turn of the hand ! My tarte flambée will not equal the one cooked in a wood-fire. But, it will ignite well enough for the taste buds so that I don’t have to be ashamed of me. Better to have a flammekueche without a flame, that a project of tarte flambee, which is turned off. The tarte flambée, I declare my flame, that it be cooked with or without flame.
You burn with desire you also ? Do not hesitate any more, go for it ! The recipe, documented here, you can, with or without wood oven !

recette de tarte flambée (flammekueche) aux oignons, aux lardons et à la crème



Tarte flambée traditional (flammekueche) with onions, bacon and cream

2 large flammekueche (30 x 42 cm)











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  • Preparation time 20 min


  • Cooking time 15 min


  • Total time 35 min


  • Servings 4 people

For the topping

  • 2 large yellow onions
  • 300 g heavy cream
  • 200 g of white cheese
  • 300 g of smoked bacon
  • salt pepper

For the bread dough

  • 350 g of flour
  • 15 g of yeast baker fresh Or 1/2 sachet of dry yeast
  • 1 c. c. of salt
  • 1 c. c. of sugar
  • 190 g of water at room temperature
  • 25 g of neutral oil like canola, sunflower

The bread dough

  1. Emit the yeast bread baker in water, add the sugar and mix. Pour the flour into a large bowl. Add the mixture of water and yeast, oil and salt and knead until obtaining a soft dough and homogeneous. Lightly oil a large bowl, put the dough, cover with plastic wrap and let it rise until it doubles in volume ( about 1 hour).

The cream

  1. Mix the sour cream and cottage cheese. Season with salt and pepper. Book.

The assembly and baking of pies outbreaks

  1. Once the dough has risen, preheat your oven to 230°C.

    Peel the onions and cut them into strips. Book.

  2. Flour the work plan and paper 2 rectangular plates of parchment paper. Divide your dough into 2. Shape into 2 balls and press into a rectangle as thinly as possible using a rolling pin. Place each rectangle of dough on a plate.

  3. Spread half of the cream on each. Then sprinkle half of the onions and bacon on each of the funds of dough. Season with salt and pepper. Bake for 15 to 20 minutes of cooking approximately !

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