Traditional Tarte Flambée

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.

• Prep time: 30 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 534
• Protein: 18 g
• Carbs: 56 g
• Fat: 26 g

Ingredients

• 250 g Wheat flour ( sifted )
• 150 ml Mineral water ( lukewarm )
• 2 tbsp Rapeseed oil
• 10 g Fresh baker's yeast ( crumbled )
• 1 pinch Gray sea salt
• 200 g Fresh cheese
• 100 g Cream ( thick )
• 2 piece Onion ( very thinly sliced )
• 150 g Smoked lardons
• 1 pinch Nutmeg ( grated )
• 1 pinch Black pepper ground

Instructions

1. Prepare the dough

   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

   Slice the onions as thinly as possible, ideally using a mandoline. They should be almost transparent to cook instantly and remain tender.

3. Prepare the cream base

   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. Roll and top

   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. High-heat baking

   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.

Chef's tips

• 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.

Storage

Must be eaten immediately out of the oven. Does not reheat well as the dough loses its crunch.