Tarte Flambée (Flammekueche)

Ingredients

• 2.5 cup all-purpose flour (Plus more for shaping)
• 1 cup warm water (About 105°F/40°C, not hot)
• 1 tsp instant yeast
• 1 tsp fine sea salt (Divided between the dough and toppings)
• 1 tbsp extra-virgin olive oil (For the dough and pan)
• 2 yellow onions (About 1 pound total, halved and very thinly sliced)
• 6 oz thick-cut bacon (Cut into small pieces)
• 1.5 cup crème fraîche (Fromage blanc may be substituted in an equal amount)
• black pepper (Freshly ground, to taste)
• ground nutmeg (A small pinch, optional)

Steps

1. 1

   In a large bowl, whisk together the flour, yeast, and half of the salt. Add the warm water and olive oil, then stir until a soft, shaggy dough forms. The dough may initially feel soft and sticky; this is normal.

2. 2

   Turn the dough onto a lightly floured work surface and knead for about 5 minutes, until it becomes smoother and elastic. Shape it into a ball, place it in a lightly oiled bowl, cover, and let it proof at room temperature until puffy and visibly expanded, about 2 hours.

3. 3

   While the dough proofs, heat a large skillet over medium heat. Add the bacon and cook until it has rendered some fat and is lightly browned but not completely crisp, about 5 minutes. Transfer the bacon to a plate, leaving about 1 tablespoon of fat in the skillet.

4. 4

   Add the sliced onions to the skillet and cook over medium heat, stirring occasionally, until softened and lightly golden, about 10 to 15 minutes. Season with the remaining salt and set aside to cool. The onions should be sweet and tender rather than deeply browned.

5. 5

   Place a baking steel, baking stone, or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat it as well so the dough starts cooking immediately on contact.

6. 6

   Divide the risen dough into two equal portions. Working with one portion at a time, stretch or roll it on parchment into a very thin oval or rough rectangle, about 12 inches long. Do not worry about making a perfect shape; the dough may shrink slightly and can be adjusted again after the toppings are added.

7. 7

   Spread half of the crème fraîche over the dough, leaving a narrow border around the edge. Season with black pepper and, if using, a small pinch of nutmeg.

8. 8

   Scatter half of the softened onions and half of the bacon evenly over the crème fraîche. Stretch the dough gently once more if it has contracted, taking care not to tear the thin crust.

9. 9

   Transfer the topped dough on its parchment to the preheated baking surface. Bake until the crust is deeply browned and crisp at the edges and the topping is bubbling, about 5 to 7 minutes. For stronger traditional charring, use the hottest setting your oven safely permits and watch closely.

10. 10

    Remove the tart from the oven and let it cool for 2 to 3 minutes. Cut it into strips for an appetizer, or into larger pieces to serve with a leafy salad. Repeat with the remaining dough and toppings.

Notes

The source describes a roughly 3-hour process with about 45 minutes of active time plus cooling. The dough may seem soft and sticky immediately after mixing but should firm up and develop structure during proofing. The finished tarts are best served hot, soon after baking.

Nutrition per serving

• appetizer
• main course
• flatbread
• baked
• French
• Alsatian
• pork
• family-style