Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tarte flambé (baked onion flatbread). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Tarte Flambé (Baked Onion Flatbread) is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Tarte Flambé (Baked Onion Flatbread) is something that I’ve loved my entire life.
Tarte Flambée is a thin flatbread topped with creme fraiche, thinly sliced onions and smoked bacon lardons. Traditionally it is baked at extremely high temperatures in wood-fired ovens. This recipe is designed for baking in a home oven.
To get started with this recipe, we have to prepare a few ingredients. You can have tarte flambé (baked onion flatbread) using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Tarte Flambé (Baked Onion Flatbread):
- Make ready Bread dough:
- Prepare 250 grams Bread flour
- Take 50 grams Cake flour
- Make ready 3 grams Sugar
- Make ready 5 grams Salt
- Take 6 grams Dry yeast
- Take 195 grams Water
- Prepare 10 grams Olive oil
- Prepare Toppings:
- Prepare 1 onion Onion
- Prepare 100 grams Light cream (The low fat version)
- Make ready 60 grams Sour cream
- Prepare 1 Salt and pepper
- Make ready 1 dash Nutmeg
- Take 1 dash Parsley (as much as you like)
Often described (much to the dismay of the Alsatians) as the region's version of pizza, tarte flambée. It also has to be baked at high temperature. The higher the better (just crank the oven to its max). That's why a pizza stone is recommended for this recipe.
Steps to make Tarte Flambé (Baked Onion Flatbread):
- Take the ingredients for the bread and make them into a dough. If you knead it by hand, the dough is going to become smooth. So add some grease or oil and knead it well one more time until it's slightly transparent.
- Place the dough in a warm spot and let the dough rise for 40 minutes until it has doubled in size. Take some warm water at 30℃ and cover the bowl with plastic wrap.
- Divide the dough into 6 portions and shape them into balls. Let them sit for 20 minutes. Pinch the sides and cover them with a tightly wrung out damp towel.
- Take the softened sour cream and light cream, thinly sliced onions and nutmeg and mix together. Eyeball the amounts of sugar.
- Once the dough is done rising, roll out the dough with a rolling pin into an oval shape (About 10cm x 22cm)
- Arrange the dough on a tray and then take the mixture from step four and place it on top. Let the dough rise a second time for 20 minutes. Just let it rise as is. Don't cover it.
- In a preheated oven at 190℃, bake for 15 minutes and it's done. Top with parsley if you'd like.
- This is a picture of the dough that was only divided into 3 portions. I put it on an appropriately sized baking sheet and baked it. I rolled the dough out to a 22cm x 25cm shape.
However cast-iron skillet or sheet pan work well too. Even the name of this flatbread translates as "flame cake", "pie baked in the flames". Transfer to a cold cast iron pan. In the world of flatbread, it doesn't get much easier than this. Three simple ingredients top this classic from Alsace, but it's all about the finer detail.
So that’s going to wrap it up with this special food tarte flambé (baked onion flatbread) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
