From the Alsace region of France, tart flambee is very similar to a pizza – just a thin crisp bread dough topped with creamy, slightly sour crème fraiche, fried shallots and bacon lardons. It is absolutely delicious served straight from the oven as a starter or main course or to serve as party food or nibbles when you’ve got friends over. You could easily double up the recipe and make plenty as everyone is sure to come back for seconds. It is often baked in a rectangle on a baking tray and sometimes is baked with prosciutto instead of lardons.
- 250g strong white bread flour
- 1/2tsp easy bake or fast action yeast
- 1/2tsp caster sugar
- 1/2tsp salt
- 1tbsp olive oil
- 2 tbsp olive oil
- 4 shallots, peeled and finely diced
- 200g bacon lardons
- 6tbsp crème fraiche
Place the flour, yeast, sugar and salt in a mixing bowl.
Place the 1tbsp olive oil in a measuring jug and top up to 150ml with hand-hot water. Stir into the flour and mix to a soft dough. Knead well for 10 mins by hand or for 5 mins if using a dough hook and an electric mixer.
Turn the dough out onto the work surface and roll to a circle about 25cm in diameter. Place on an oiled baking tray and cover with oiled cling film. Leave in a warm place until doubled in size.
While the dough is rising, cook the topping. Heat the oil in a frying pan, add the shallots and bacon and fry gently for 5 mins until the shallots have softened.
Preheat the oven to 200C/180Cfan/Gas Mark 6.Spread the dough with the crème fraiche and sprinkle with the bacon and onions.
Bake for 15-20 mins until golden brown and crisp. Serve hot.
Top tip for making Tarte flambee
Always use strong flour to make bread dough. It has a high percentage of gluten – the protein in the flour which makes the dough soft and stretchy when kneaded.