frenchutama· 4 servings
Tarte Flambée
Tarte Flambée (Flammekueche)
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Ingredients
- 500 g bread flour (Type 55)
- 300 ml water, lukewarm
- 10 g salt
- 7 g instant dry yeast
- 15 ml olive oil
- 250 g fromage blanc (or full-fat Greek yogurt)
- 200 g crème fraîche épaisse
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- 2 large yellow onions (300 g), halved and thinly sliced
- 200 g lardons (or thick-cut smoked bacon, cut into 5 mm lardons)
- 2 tbsp chopped fresh chives
- 1 tbsp unsalted butter, for onions
Instructions
- 1In a stand mixer with dough hook, combine flour, salt, yeast, water, and olive oil; mix 2 min low, then 6 min medium until smooth and elastic.
- 2Form dough into a ball, place in oiled bowl, cover, and ferment 1 hour at room temperature, then refrigerate 12–24 hours for flavor development.
- 3Remove dough 1 hour before baking; divide into 4 equal pieces, shape into tight balls, cover, and rest 30 min.
- 4Preheat oven to 250 °C (480 °F) with a baking steel or stone on lowest rack for 45 min.
- 5Meanwhile, sauté onions in butter over medium-low heat 15 min until soft and golden; season lightly with salt.
- 6Whisk fromage blanc, crème fraîche, salt, pepper, and nutmeg until smooth.
- 7On a floured peel, stretch each dough ball into a 28 cm oval, paper-thin at edges; dock surface with a fork.
- 8Spread 3 tbsp cheese mixture evenly, leaving 1 cm border; scatter onions and lardons.
- 9Slide onto steel; bake 4–5 min until crust is blistered and toppings are caramelized.
- 10Finish with chives; serve immediately on wooden board.
Source: llm-generated