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Tarte flambée (Flammekueche)
Tarte flambée (Flammekueche)
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This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.

Ingredient List for 4-5 servings:
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1000 ml Cream cheese
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500 ml Sour cream
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2 teaspoons Salt
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1 teaspoon Black pepper
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1 teaspoon Nutmeg powder
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2 tablespoons Flour
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1 Onion
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200 gr Smoked bacon
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3 tablespoons Raps oil

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12 Fresh yeast
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200 ml Water
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0,5 teaspoon Salt
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1 teaspoon Honey
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2 tablespoons Milk
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2 tablespoons Olive oil
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300 gr Flour

Oven temperature:
180 degree Celsius
Instructions:
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Put the cream cheese and the sour cream in a bowl and mix together.
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Add the salt, nutmeg powder and the black pepper, and mix it.
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Add the flour while stirring.
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Put the bowl in the fridge for approx 1 hour.

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Crumb the yeast in a big bowl, and add the honey and the salt.
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Pour finger warm water in the bowl and stir slowly until it is lump free.
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Add the milk and the olive oil in the mixture.
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Add the flour and work the dough so it become shiny and smooth.
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Put a plastic film and a towel over the bowl, and let it rest for 40-60 minutes in the oven without heat.
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Take out the dough from the oven and divide it in 4-5 balls.
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Start the oven at 180 degree Celsius.
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Roll the dough in to 5 thin round bottoms like a pizza bottoms. Put them on baking papers on the sides.
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Cut the onion in thin slices.
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Dived the bacon in 5 piles.
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Take out the topping liquid from the fridge and stir it. Spread 1/5 evenly on a bottom, and then add 1/5 of the bacon and the onion on the tarte flembée.
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Sprinkle some raps oil on the tarte flambée.
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Put the tarte flambée in the bottom part of the oven for approx 20 minutes or until it is golden brown on the bottom.
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While the 1th tarte flambée is in the oven it is time to prepare the next one the same way like the 1th one.
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Take out the tarte flambée ant cut it in approx 6-8 pieces and serve it warm.

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This recipe is from France , Alsace.
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