Tarte Flambée
Experience the crispy delight of Tarte Flambée, topped with creamy fromage blanc and caramelized onions.
Ingredients
- 500 g wheat flour
- 15 g fresh yeast
- 3 dl lukewarm water
- 2 tbsp olive oil
- 1 tsp salt
- 250 g fromage blanc
- 100 g crème fraîche
- 2 onions
- 150 g lardons
- 1/2 tsp black pepper
How to make it
- Dissolve the fresh yeast in the lukewarm water, then mix in the wheat flour, olive oil and salt until you have a soft dough. Knead it for 5 to 6 minutes until smooth and elastic, then cover and leave it to rise for about 45 minutes until doubled in size.
- While the dough rises, peel the onions and slice them very thinly into half-moons. Pat the lardons dry with kitchen paper.
- Stir the fromage blanc, crème fraîche and black pepper into a smooth, spreadable cream.
- Heat the oven to 250 C and place a baking tray inside so it gets hot.
- Divide the dough into 4 pieces and roll each one very thinly on a floured surface into a rough oval. Spread each base with a thin layer of the cream, leaving a narrow border, then scatter the sliced onions and lardons evenly over the top.
- Slide the tarte flambées onto the hot tray and bake for 8 to 10 minutes until the edges are crisp and golden and the lardons are lightly browned.
- Let each tart rest for 2 minutes, then cut into pieces and serve immediately on a flat plate.
