Traditional Tarte Flambée
Ingredients
- 250 gWheat flour (sifted)
- 150 mlMineral water (lukewarm)
- 2 tbspRapeseed oil
- 10 gFresh baker's yeast (crumbled)
- 1 pinchGray sea salt
- 200 gFresh cheese
- 100 gCream (thick)
- 2 pcOnion (very thinly sliced)
- 150 gSmoked lardons
- 1 pinchNutmeg (grated)
- 1 pinchBlack pepper ground
Method
An ultra-thin, crispy dough with edges charred by high heat. The creamy topping of fromage blanc and cream contrasts with the crunch of the onions and the smoky flavor of the bacon.
- 1
Mix the flour, water, rapeseed oil, yeast, and a pinch of salt. Knead until the dough is smooth and no longer sticks to your fingers. Let it rest for 1 hour at room temperature under a dry cloth.
- 2
Slice the onions as thinly as possible, ideally using a mandoline. They should be almost transparent to cook instantly and remain tender.
- 3
Mix the fromage blanc and cream. Season with pepper and nutmeg. The mixture should be smooth and coat the back of a spoon. Do not add salt; the bacon will provide enough.
- 4
Preheat the oven to maximum (250-280°C). Roll out the dough on a floured surface until it is almost transparent. Spread the cream, then distribute the onions and bacon evenly.
- 5
Bake directly on the hot tray. Cook for about 8 to 10 minutes. The tart is ready when the edges are blistered and slightly charred, and the dough is stiff when lifted.
Frequently asked questions
How do you get this dish right?
- The dough must be rolled so thin that you can almost see the work surface through it.
- The oven must be preheated for at least 30 minutes at its maximum temperature to sear the dough instantly.
- Do not salt the topping; the salt from the bacon will infuse into the cream during baking.
How long does this dish keep?
Must be eaten immediately out of the oven. Does not reheat well as the dough loses its crunch.
