Prep 50 mins
Cook 20 mins
A Tart Flambée is the perfect French response to the Italian pizza (I hope I will not get reprimanded for the comparison!) In Germany it is called a Flammkuchen and as it is extremely popular you will find it on most of the menus on both sides of the borders under this name.
- 21 g fresh yeast (approx. 1/2 cube)
- 600 g all-purpose flour, you can also use whole wheat flour
- 1 teaspoon sugar
- 400 g onions, thinly sliced
- 300 g smokey bacon, cubed
- 250 g sour cream
- 150 g creme fraiche
- 6 tablespoons canola oil
- salt and pepper
- In a small bowl break up the yeast into smaller pieces using your hands. Sprinkle with sugar and mix until the yeast becomes turns liquidy.
- In a larger mixing bowl, add flour, 1/2 teaspoon salt, oil, 300ml luke-warm water and the yeast-sugar mixture.
- Using the kneading hook of you electric hand-held beater, knead the dough until it just starts to come together. Then with your hands knead into a smooth dough ball. Place the dough back into the bowl and cover with a warm damp cloth. Put in a warm dry place to rise for approximately 45 minutes.
- Whisk the sour cream and creme fraiche together until smooth. Season with salt and pepper.
- Pre-heat the oven to 225 degrees Celsius Line a baking tray with baking paper. Divide the dough into four portions.
- Roll one portion on a floured surface in a 2-3mm thin oval (approx. 25 x 35cm).
- Place on the baking tray and allow to rest for another 20 minutes. Cover the remaining dough balls.
- Spread 1/4 of the sour cream and creme fraiche mixture on the rolled out oval, sprinkle with 1/4 bacon and 1/4 sliced onions.
- Bake in the oven on the lowest rack for 8-10 minutes. Take out and cut into 4 pieces and serve immediately.
- Repeat the steps 6 to 9 until you've used up the remaining three dough balls.