Prep 1 hr
Cook 15 mins
Adapted from "The Lutece Cookbook"
- 236.59 ml flour, plus flour for rolling
- 4.92 ml salt
- 4.92 ml active dry yeast
- 89.90 ml warm water
- 2.46 ml sugar
- 118.29 ml fromage blanc or 118.29 ml cottage cheese
- 118.29 ml creme fraiche
- 14.79 ml flour
- 113.39 g smoked bacon, cut crosswise into 1/4 inch strips
- 1 small onion, peeled and sliced very thin
- kosher salt
- fresh ground black pepper
- Put the flour and salt in a mixing bowl or in the work bowl of a food processor.
- In a measuring cup, sprinkle the yeast over the warm water and stir in the sugar.
- Add to the flour all at once and stir or motor until smooth.
- Be careful not to over-process.
- Cover the dough with plastic wrap and allow it to rise, undisturbed, for 45 minutes.
- Preheat the oven to 425 degrees and rub two large baking sheets with a little vegetable oil.
- Divide the dough into four parts, and on a well-floured surface, roll each part into an 8-inch round.
- Put the rounds on the oiled baking sheets and set aside.
- Combine the fromage blanc or cottage cheese, the crème fraîche and the 1 tablespoon of flour and stir or process until smooth.
- Cook the bacon in a skillet over medium heat until some of the fat is released, then add the sliced onion and cook 2 or 3 minutes, or until the onion is barely softened.
- Distribute the cheese evenly between the rounds of dough and spread it up to the edges.
- Sprinkle the bacon and onions on top.
- Season with kosher salt and freshly ground black pepper to taste.
- Bake 12 to 15 minutes, or until the pastry is browned.
- Serve hot.
Our family agreed that this recipe deserved five stars for taste, but in terms of process I had to make some adjustments. I did not find there was enough water to incorporate all the flour into the dough, so I had to add a few extra spoonfuls to make it stick together. I also found there was not quite enough dough to make four 8-inch rounds. I know the dough is supposed to be very thin for tarte flambe, but even so I only managed 4 rounds of 6-7 inches each. Finally, I had a lot of cream sauce leftover and I think I could nearly cut it in half next time. All that being said, the taste was wonderful and reminded me of my year living in Strasbourg -- the heart of Alsace. This is a basic tarte flambe, and if you wanted to dress it up you could make a tarte flambe "forestiere", which is with bacon, onions, mushrooms and emmenthal cheese.
I have made this recipe 5 times now. These are the changes I have made: I preheat my oven to 500 and put a baking sheet in the oven. Then, I roll out the dough on parchment and place all the toppings on. Then, I place the parchment onto the hot sheet pan and bake for about 8 minutes. This gives it a crispy outside crust. This was still getting soggy in the middle so, i made another change. Now, I only put the onions and bacon on top. Once it comes out of the oven, I scatter some small spoonfuls of the creme fraiche mixture on top. This makes the entire dough crispy. I usually only use plain creme fraiche because it's hard to find fromage blanc.