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Tarte Flambé

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Tarte Flambé

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Tarte Flambé Recipe Tarte Flambé Recipe

In the Alsace region of France, this pizza-like bread, from Master Baker Jeffrey Hamelman, was born as a means of testing the heat of the wood-fired oven. If the pie baked quickly and well, the oven was ready for the hearth breads waiting to be baked after it.

At a glance

Prep
Bake
Total
Yield
Two 11″ pies

Nutrition information

Ingredients

Dough

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Unbleached Pastry Flour
  • 1 teaspoon active dry or instant yeast
  • 1 teaspoon salt
  • 1 1/4 cups water

Topping

  • 1/2 cup créme fraîche
  • 1 large egg yolk
  • salt and pepper, to taste
  • pinch of ground nutmeg
  • 8 ounces bacon, cut into 1″ pieces or lardons
  • 1 large red or white onion, thinly sliced (2 cups)
  • chopped chives for garnish

Dough

  • 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 3 3/4 ounces King Arthur Unbleached Pastry Flour
  • 1 teaspoon active dry or instant yeast
  • 1 teaspoon salt
  • 10 ounces water

Topping

  • 4 ounces créme fraîche
  • 1 large egg yolk
  • salt and pepper, to taste
  • pinch of ground nutmeg
  • 8 ounces bacon, cut into 1″ pieces or lardons
  • 10 ounces thinly sliced red or white onion
  • chopped chives for garnish

Dough

  • 298g King Arthur Unbleached All-Purpose Flour
  • 106g King Arthur Unbleached Pastry Flour
  • 1 teaspoon active dry or instant yeast
  • 1 teaspoon salt
  • 283g water

Topping

  • 113g créme fraîche
  • 1 large egg yolk
  • salt and pepper, to taste
  • pinch of ground nutmeg
  • 227g bacon, cut into 1″ pieces or lardons
  • 283g thinly sliced red or white onion
  • chopped chives for garnish

Instructions

  1. To make the dough: In a large mixing bowl, combine all of the dough ingredients. Mix and knead to make a smooth dough. Cover the mixing bowl and let the dough rise for 1 hour.
  2. After an hour, deflate the dough, divide it in half, and shape each half into a ball. Return to a greased bowl, cover, and refrigerate for 1 to 2 days.
  3. Prepare the oven: Place a rack in the upper third of your oven with a pizza stone on it. Preheat the oven at 500°F for 1 hour.
  4. To make the topping: Whisk together the créme fraîche and egg yolk. Season with salt, pepper, and a pinch of nutmeg. In a large skillet, cook the bacon halfway, until it releases some of its fat. Scoop out the bacon and drain on absorbent paper. Add the onions and cook over medium heat, stirring occasionally for 5 minutes, until they soften and become translucent. Remove from the heat, return the bacon to the pan, and set aside.
  5. To shape and assemble the pies: On a lightly floured surface, stretch the dough to a thickness of 3/8″, leaving a 1/2″-thick rim around the outside edge. Sprinkle a pizza peel with semolina and slide it under the dough, or put the dough on a piece of parchment.
  6. Spread half of the cream mixture over the dough, then sprinkle with half of the bacon and onion mixture. Repeat the stretching and assembly process with the second round of dough.
  7. Slide the assembled pizza onto the hot stone and bake for 13 to 15 minutes, until the onions are browned and the edge of the dough is caramelized. Remove from the oven, sprinkle with chopped chives, and serve warm.
  8. Store any leftovers in the refrigerator, well wrapped, for several days.

Nutrition Information

  • Serving Size1 slice, 83g
  • Servings Per BatchTwo 11″ pies
Amount Per Serving:
  • Calories192
  • Calories from Fat63
  • Total Fat7g
  • Saturated Fat3g
  • Trans Fat0g
  • Cholesterol25mg
  • Sodium234mg
  • Total Carbohydrate21g
  • Dietary Fiber1g
  • Sugars1g
  • Protein10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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