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Recipe: Tarte flambée dough with great topping ideas
The tarte flambée or »Tarte Flambée« is a traditional dish from the Ellsässische cuisine. It is rumored to have arisen from a heat sample in the bread oven – thinly rolled out for temperature control. Probably a bread baker was hungry and put sour cream, bacon and onion on it. But anyway, the most important thing about tarte flambée is the dough!
ingredients
preparation
Most importantly, preheat the oven to 250°C, the tarte flambée needs a lot of heat for this in a short time.
Knead the flour vigorously with salt, oil and water to a dough until it is really smooth. This works great by hand. Then let it rest for 30 minutes.
TIP: Sieve the flour beforehand and leave the water lukewarm, that gives it a nicer result! Manitoba flour gives you a sensational consistency and a crazy taste!
While the dough rests, stir the sour cream with a yolk until smooth and season as desired!
Roll out your dough very thinly on a floured countertop. The secret of a perfect, crunchy and tasty dough lies in the ingredients and the roll-out result. Only when you can read your newspaper through the dough is it thin enough
Who can: like to take off round with aerial acrobatics.
Then place the dough on a baking tray with baking paper and brush with the sour cream egg mixture. Then place the topping as desired.
Hint: The original version works with bacon, onion, tomatoes and feta. But you can top the tarte flambée with the ingredients of your choice as you wish.
Tip for pizza stone owners: of course, the tarte flambée can be baked on the pizza stone, in the pizza oven, on the grill or elsewhere!
Enjoy it!
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