Tarte Flambée

Instructions

1. Step 1

   Heat the oven to 250°C with a rack in the lower third.

   Cookware: oven

2. Step 2

   Combine 2 ¼ cup (250 gr) of the wheat flour with the water, olive oil, and salt in a mixing bowl until a rough dough forms.

   Ingredients used: 15.0 ml Olive Oil, 4.0 gr Salt, 125.0 ml Water, 250.0 gr Wheat Flour

   Cookware: mixing bowl

3. Step 3

   Knead the dough until smooth and supple.

   Timer: 5 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Cover the dough and let it rest at room temperature.

   Timer: 15 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Thinly slice the onion and cut the smoked bacon into small lardons.

   Ingredients used: 150.0 gr Onion, 150.0 gr Smoked Bacon

   Cookware: cutting board, knife

6. Step 6

   Stir the crème fraîche, fromage blanc, black pepper, and nutmeg together until smooth.

   Ingredients used: 150.0 gr Crème Fraîche, 100.0 gr Fromage Blanc, 1.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg

   Cookware: small bowl

7. Step 7

   Dust the baking sheet and dough with the remaining ⅛ cup (10 gr) wheat flour, then roll the dough into a very thin rectangle that nearly fills the sheet.

   Ingredients used: 10.0 gr Wheat Flour

   Cookware: baking sheet, rolling pin

8. Step 8

   Spread the prepared cream mixture evenly over the dough, leaving a narrow border. Scatter the prepared onion and bacon over the surface.

   Cookware: baking sheet

9. Step 9

   Bake at 250°C until the crust is crisp and deeply browned at the edges and the bacon is cooked through.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven