Tarte Flambé (thin Crust Flat Bread) Recipe

STARTERS & APPETIZERS

1. 1

   Make dough and rest

   In a large bowl, whisk together flour, yeast, sugar, and salt. Add warm water and 1 tbs olive oil; mix until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 60 minutes until doubled.

2. 2

   Prepare toppings

   Thinly slice the onions. In a skillet over medium heat, render the bacon until crisp, about 5-6 minutes. Transfer bacon to paper towels to drain; reserve 1-2 tablespoons of bacon fat in the skillet for later. Keep onions ready for topping.

3. 3

   Preheat oven and roll out dough

   Preheat the oven to 475-500F (245-260C) with a baking sheet or pizza stone inside. Once risen, punch down the dough and roll it on a lightly floured surface to about 1/8 inch thickness. Transfer the rolled dough to a parchment-lined baking sheet.

4. 4

   Assemble tarte flambée

   Spread crème fraîche over the dough, leaving a small border around the edges. Brush or drizzle 2 tablespoons of garlic oil over the crème. Evenly scatter the onions and crispy bacon on top, then sprinkle the cheese blend over the entire surface.

5. 5

   Season and bake

   Sprinkle 0.5 teaspoon chili flakes and 0.5 teaspoon dried oregano over the cheese. Scatter 2 tablespoons preserved lemon. Bake for 8-12 minutes, until the crust is crisp and the cheese is melted and lightly golden.

6. 6

   Finish and serve

   Remove from oven and let rest for 2 minutes. Optional: brush with a touch of garlic oil and cut into slices. Serve immediately as a starter or shareable appetizer.