RECIPES
Tarte flambée (Flammkuchen)
By Miele
20 minutes, plus resting time
Preparation time
25 minutes
Cooking time
8
INGREDIENTS
Dough
375 g (2 ½ cups) plain flour
1 tsp fine sea salt
2 tbsp olive oil
180 ml (¾ cup) cold water
Topping
1 small red onion, thinly sliced
150 g bacon, roughly chopped
2 spring onions, finely sliced
200 ml crème fraîche
Salt flakes and pepper, to taste
Pinch ground Nutmeg
METHOD
Dough
- Knead the flour, salt, oil and water together to form a smooth dough. Shape the dough into a ball, place in a bowl and cover with a cloth.
- Leave to rest at room temperature for 1 hour 30 minutes.
Assembly
- Season the crème fraîche with salt, pepper and nutmeg.
- Roll the dough onto a baking tray and pierce several times with a fork.
- Preheat the oven on Conventional at 220°C.
- Spread the crème fraîche on top of the dough and scatter the bacon and onion mixture on top.
- Place the tarte flambée in the oven on shelf level 1 and bake for 25 minutes, or until the pastry is crisp on the base.
- Alternatively use the Automatic programme: Pizza & Quiches | Tarte Flambee.
Hints and tips
- For added flavour, you can top the tarte flambée with cherry tomatoes or asparagus.
- After baking, you can drizzle ½ tbsp of runny honey over the tarte flambée and top with fresh rocket.
APPLIANCE / FUNCTION
Miele
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