Tarte Flambée Alsacienne (Alsatian Cream and Bacon Flatbread)

Dough

• 250 g Plain flour
• 4 g Instant yeast
• 5 g Fine sea salt
• 15 ml Extra virgin olive oil
• 150 ml Water, lukewarm

Topping

• 2 medium Yellow onion
• 200 g Streaky bacon
• 200 g Crème fraiche
• 1 tsp Black pepper

1. Put the oven on to 250°C (480°F) and set a baking tray inside to heat up. In a mixing bowl, stir together the flour, instant yeast and fine sea salt. Add the olive oil and lukewarm water, then mix to a shaggy dough.
2. Knead the dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Return it to the bowl, cover, and leave to rise until slightly puffy (it will not necessarily double).
3. Meanwhile, thinly slice the onion. Cut the streaky bacon into thin strips, then fry in a pan over medium heat for 3 to 4 minutes until it starts to render and lightly colour. Tip onto a plate, leaving a little fat in the pan.
4. Add the onion to the pan and cook over medium-low heat for 6 to 8 minutes until softened and just starting to turn golden. Season with a pinch of the black pepper, then take off the heat to cool slightly.
5. Divide the dough into 2 pieces. On a floured surface, roll each piece very thinly into an oval or rectangle, aiming for about 2 to 3 mm thick. Spread the crème fraiche over each base, leaving a small border.
6. Scatter the onions and bacon over the top, then finish with the remaining black pepper. Carefully slide one flatbread onto the hot tray and bake for 7 to 9 minutes until blistered with crisp edges. Repeat with the second flatbread.
7. Serve immediately while hot, cut into pieces for sharing. If needed, rest the baked flatbread for 1 minute before slicing so the topping settles.

Made this recipe? Rate it — a comment is optional.