It is rare to meet a person who would not like delicious homemade cakes. And it doesn’t matter if it’s unsweetened products or buns. Tarte flambe belongs to the favorite dishes of the French, because the place of origin of this yummy is namely Alsace, a region of France.
This is currently a popular dish served in French restaurants, brasseries and clubs. Outwardly, it is an open flat cake, somewhat reminiscent of pizza, but, unlike it, can be covered not only with cheese, but also with soft cottage cheese, sour cream, it can contain lard, chicken, bacon and seafood.
There is even a culinary recipe for tarte flambe with sweet dough and fruit filling.
But this article will present the traditional recipe for this open pie, the filling of which is bacon and onions, and the cake is smeared with sour cream.
Essential Dough Ingredients
Alsatian tarte flambe is a dish that consists of dough and toppings.
To prepare the test you will need:
- flour (preferably sifted, 400 grams);
- dry yeast (one pack, or eight grams);
- vegetable oil (you can use sunflower or olive, you need 3 tablespoons);
- granulated sugar (two tablespoons without a slide);
- salt (one tablespoon);
- water (should be cooled boiled, about 250 milliliters).
These components are enough for four cakes, which is enough for two or three people.
What is needed for the filling?
Unlike pizza, with which tart flambe is often compared, the recipe for this cake has one patterned filling. To prepare it, you need to acquire:
- sour cream (better than average fat content, 200 grams);
- onions (four pieces);
- bacon (one hundred grams).
French pastry dough
Dough for tart flambe is an ordinary bread dough, which in extreme cases can be bought in cooked form. Well, if you do not look for easy ways, then you can knead it yourself from the listed products.
There are nuances in the yeast test - he needs to be allowed to come up twice.
We divide the dough into four equal parts and roll each of them into a bun. Next, we roll each of the koloboks into a very thin circle with the edges a little thicker.
Make a dough
Alsatian tarte flambe recipe requires a good crust test, which is prepared from dry yeast in a sparing way.
To begin with, we’ll make a dough, for it you need to prepare a roomy convenient dish that would have high walls.
Pour sugar, salt, yeast and warm water into a bowl in order to grind everything with a spoon so that a mushy mass forms.
Add half the flour to the gruel and mix all the ingredients with a spoon, the consistency of the resulting should resemble a thick sour cream or a dough for pancakes. If the dough is a little thinner than required, you can add a little more flour.
We cover the dough in the dish with cling film, a kitchen towel or gauze and leave for some time (most often it takes about one and a half hours to lift the dough) in a warm place.
It is important at this time not to touch the sponge (do not shake, do not poke your finger), otherwise it will settle and will no longer rise. If bubbles and holes appeared on the surface of the sponge, then this is a clear sign that it was a success.
Take the dough and mix it with a spoon to the state that was before the rise. Add vegetable oil and the remaining flour.
Make the dough
We mix everything thoroughly, a lumpy thick mass should turn out.
Next, the process of kneading the dough for the pie. To do this, pour a little flour on the table and put the dough on it, begin to knead thoroughly for ten minutes. Perhaps during the kneading you will have to add more flour, here you need to look at the state of the test - it should be dense, elastic and resilient. At the end of kneading the dough, add a spoonful of vegetable or olive oil.
Next, grease the prepared bowl with oil and place the dough sprinkled with flour in it. We cover the bowl so that the dough is not weathered.
After an hour, the dough should increase a couple of times, it needs to be crushed a little. To do this, first press on the center with a palm or fist, and then do the same with the edges. We spread the dough on the table and knead again.
If the dough is springy under the palms, easily assembled into a kolobok or lump, has a smooth, even surface, then it succeeded. In addition, during the kneading, it is necessary to feel how air bubbles burst under your hands, otherwise, the future product will not turn out to be airy.
Making tarte flambe
First, turn on the oven and set the temperature on it to about 200 degrees.
Cut the onions into thin half rings, bacon into thin strips.
When all the koloboks are rolled into circles, select one and spread it with sour cream, then spread the onion and slices of bacon evenly.
Lubricate the baking sheet with vegetable oil, you can replace it with flour, which is evenly distributed over the dry baking sheet. You can also use baking paper.
We put one of the cakes in the preheated oven for ten to twelve minutes.
Bake should be alternately, it turns out just that while the first ate - the second was prepared.
How to use tart flambe?
This Alsatian open cake is served hot, just left the oven, traditionally it is laid out on a wooden board, not a plate, and cut with the help of a pizza knife into portioned pieces. They eat tart flambe with their hands.
This dish goes well with beer or Alsatian white wine.
In restaurants, it is often served only in the evening and cooked exclusively on an open fire at a temperature of about 350 degrees, so often the edges of the cake burn. But this nuance does not need to be perceived as the unqualified nature of the master, because in France such regions are an integral part of the pie.
Like all pastries, this dish is quite high-calorie (about 2500 kcal per serving), but what a tasty one.
Of course, homemade tart flambe pie turns out to be more neat and cute than the one that is cooked on an open fire. He simply disposes to home gatherings.
The reviews of all who have tried or cooked this dish themselves are mostly positive, because it is so nice to get together with family or friends for delicious food and emotional conversation.
Enjoy your meal!