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This is a popular variation of the traditional tarte flambée, you add some cheese on the top to give it a grated taste, and is usually served as one of the last one of the meal. Tarte flambée comes in many variations but the most popular ones are the classical one, forestière and the gratinée.
Ingredient List for 6 servings:
Topping
1000
ml
Sour cream
200
ml
Crème fraîche
200
gr
Smoked pork
200
gr
Cheese
2
tablespoons
Flour
1,5
Onion
100
ml
Rapeseed oil
1
teaspoon
Salt
1
teaspoon
Black pepepr
Bottom
25
gr
Yeast
700
gr
Flour
1
teaspoon
Salt
500
ml
Water
1
tablespoon
Rapeseed oil
Oven temperature:
250 degrees Celsius
Instructions:
Topping
Stir the sour cream together with the crème fraiche in a big bowl.
Pour the salt, the black pepper and the flour in the bowl while stirring.
Put the topping in the fridge for minimum one hours.
Bottom
Crumb the yeast in a big bowl, add some water and stir it together. Let it rest for thirty minutes.
Mix flour, salt and pepper in a bowl.
Add the water and the yeast in the bowl with flour and work it to a smooth dough.
Place a towel on top of the bowl and let the dough rest in the oven. Don´t start the oven.
When you take out the dough from the oven, divide it in eight equal pieces.
Roll each piece of the dough in very thin round bottoms. Put the bottoms on baking papers on a baking sheet.
Cut the smoked pork and the onions in thin slices.
Grate the cheese.
Spread the topping liquid evenly on the eight bottoms.
Place evenly the onions, smoked pork and the mushrooms on topping liquid.
Sprinkel the cheese on the tarte flambées.
Sprinkle the rapeseed oil in very thin lines as a last touch.
Put the first tarte flambée in the middle of the oven for approx. twenty minutes. The edges should become slightly brown in color.
Take out the tarte flambée from the oven and serve it straight away.
Place the second tarte flambée in the oven while eating the first one, and continue like this with the rest while eating.
A selection of recipes from the same country.
This recipe is from
France
, Alsace.
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