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Origin: France - Region: Alsace.
Gluten free Tarte flambée
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This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.

Ingredient List for 4 servings:
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50 gr Fresh yeast
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500 ml Water
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100 ml Olive oil
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1,5 teaspoon Salt
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2 teaspoons Baking powder
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600 gr Gluten free flour
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2 tablespoons Psyllium husk powder

Button Topping
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100 ml Sour Cream
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400 ml Cream cheese
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250 gr Smoked bacon
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1 Onion
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2,5 tablespoons Gluten free flour
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0,5 teaspoon Salt
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0,5 teaspoon Black pepper
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4 tablespoons Rapeseed oil

Oven temperature:
180 degrees Celsius
Instructions:
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Crumble the yeast in a bowl and mix it slowly together with the water and psyllium husk powder.
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Add the olive oil and mix it well. Let the mixture rest for 10 minutes.
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Add the flour and the baking powder and work it well, either by hand or with the help of a baking machine.
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Place a towel on the bowl and let the dough rest in a warm and non windy place for 30 minutes.
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Mix the cream cheese and the sour cream together in a bowl, add the flour, salt and pepper and stir. Let it rest while the dough is resting.
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Divide the dough in 4 and roll them in thin circles.
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Preheat the oven at 180 degrees Celsius.
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Add the topping mixture on top of the,
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Cut the onion and smoked bacon in small pieces and add the on the tarte flambées. Sprinkle some rapeseed oil on top.
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Place the tarte flambée one by one in the oven for approx 20 minutes, take it out when the bottom start to be brown. Serve directly so it is still very hot.
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