Tarte flambee is a South German and Alsatian France meal made up of thin bread dough presented in a rectangular or a circle, which is covered by cr�me fraiche, onions and bacon. The meal is popular in both nations and there are as lots of variations as households that make it.
The crust is crispy and so thin you can consume far more than you may believe. Like numerous standard local meals, there are countless methods of preparing it. Consume it as a treat or include a green salad and perhaps a hardboiled egg and you have the ideal summer season lunch.
� Bacon - 1 cup, cooked and diced
� Onion - 3, finely diced
� Nutmeg - a pinch
� All-purpose flour - 2 cups (250 g)
� Salt - 1/4 tsp
� Water - 1 cup
� Sour cream - 1 cup
� Fresh cheese (fromage frais) - 1 cup
� Salt and pepper
2. If it's too dry or more flour if the dough is too sticky, include more water.
3. In a different bowl, blend the sour cream and the fromage frais till combined, then stir in the pepper, salt, nutmeg, and reserved.
4. Pre-heat the oven to 400 F (200 C).
5. In a big frying pan, cook the bacon up until crispy, and then get rid of from the pan and drain.
6. Eliminate a lot of the bacon grease from the pan, leaving about 1 tablespoon, then saut� the onion till it begins to brown, about 3 - 5 minutes, then eliminate from heat.
7. Line 2 baking sheets with baking paper or aluminium foil, and then grease the paper.
8. Divide the dough into 2 equivalent parts, put on baking sheets and form into a huge rectangular shape utilizing your fingers, making the dough as thin as possible.
9. Spread out the dough with a thin layer of the sour cream/fromage frais mix, then sprinkle the bacon and onions on top.
10. Place the baking sheets in the bottom and top thirds of the oven and bake for about 15 - 20 minutes, or up until the edges of the dough start to brown - turn the pans from top to bottom and back to front halfway through food preparation.
Ingredients:
� Vegetable oil - 3 tbsp� Bacon - 1 cup, cooked and diced
� Onion - 3, finely diced
� Nutmeg - a pinch
� All-purpose flour - 2 cups (250 g)
� Salt - 1/4 tsp
� Water - 1 cup
� Sour cream - 1 cup
� Fresh cheese (fromage frais) - 1 cup
� Salt and pepper
Instructions:
1. In a big bowl, stir together the flour, salt, oil and water effectively with a wooden spoon, then reserved.2. If it's too dry or more flour if the dough is too sticky, include more water.
3. In a different bowl, blend the sour cream and the fromage frais till combined, then stir in the pepper, salt, nutmeg, and reserved.
4. Pre-heat the oven to 400 F (200 C).
5. In a big frying pan, cook the bacon up until crispy, and then get rid of from the pan and drain.
6. Eliminate a lot of the bacon grease from the pan, leaving about 1 tablespoon, then saut� the onion till it begins to brown, about 3 - 5 minutes, then eliminate from heat.
7. Line 2 baking sheets with baking paper or aluminium foil, and then grease the paper.
8. Divide the dough into 2 equivalent parts, put on baking sheets and form into a huge rectangular shape utilizing your fingers, making the dough as thin as possible.
9. Spread out the dough with a thin layer of the sour cream/fromage frais mix, then sprinkle the bacon and onions on top.
10. Place the baking sheets in the bottom and top thirds of the oven and bake for about 15 - 20 minutes, or up until the edges of the dough start to brown - turn the pans from top to bottom and back to front halfway through food preparation.
