Tarte Flambée Recipe
Make Tarte Flambée Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping (Flambée base and aromatics)
Finish & optional
Method
Dough
- 1
Activate and mix
In a small bowl, whisk the warm water with the sugar and instant yeast. Let sit 5–7 minutes until foamy. In a large bowl or stand mixer bowl, combine the flour and salt. Make a well, add the yeast mixture and olive oil.
- 2
Knead
Mix by hand or with the dough hook on low speed until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic. If dough feels very sticky, add up to 2 tbs flour; if dry, add 1–2 tsp water.
- 3
- 4
Portion and roll
Preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet on the middle rack. Divide dough into 4 equal portions for snack-size tartelettes (or 2 for larger ones). On a lightly floured surface, roll each portion very thinly into an oval or rectangle about 10–12 inches by 6–8 inches (thin is traditional). Transfer to parchment-lined baking sheet or peel for stone.
Topping (Flambée base and aromatics)
- 5
Prepare the base
In a bowl, stir together crème fraîche and sour cream until smooth. Season with 1/2 tsp sea salt, 1/4 tsp black pepper and grated nutmeg. Taste and adjust seasoning; the mix should be tangy and slightly salty.
- 6
Cook the onions and lardons
While oven preheats, heat a skillet over medium heat and add the butter. Add thinly sliced onion (slice into rings or thin half-moons) and cook, stirring, 6–8 minutes until soft and just beginning to color. Add lardons or diced bacon and cook another 4–6 minutes until rendered and slightly crisp but not overdone. Drain on paper towel, reserve a little of the fat.
- 7
Assemble the tarte flambée
Spread a thin, even layer (about 3–4 tbs) of the crème fraîche mixture over each rolled dough, leaving a 1/4-inch border. Scatter cooked onions and lardons evenly over the top, leaving some space so the topping stays thin. Brush or drizzle a scant 1/4 tsp of reserved bacon fat or olive oil around the exposed border for color if you like.
Bake & finish
- 8
Bake
Slide the tarte flambée (on parchment) onto the hot stone or sheet and bake 8–12 minutes at 500°F (260°C) until the crust edges are blistered and golden and the topping is bubbling. Rotate once if your oven has hot spots. For very thin crusts in a convection oven, check as early as 6 minutes.
- 9
Finish and serve
Remove from oven, brush the crust edges lightly with 1 tsp extra-virgin olive oil, sprinkle minced chives over the top and add a small pinch of fresh black pepper and optional lemon zest. Cut into 4 pieces and serve immediately while hot and crisp.