Tarte flambée classique

Name: Tarte flambée classique
Total time: 25 min
Yield: Serves 4
Cuisine: Alsace
Ingredients: 500 g (18 oz) white bread dough; 300 g (11 oz) well-drained fromage blanc; 200 g (7 oz) thick crème fraîche; 200 g (7 oz) Alsatian smoked lardons; 2 yellow onions, thinly sliced; 1 teaspoon grated nutmeg; 2 tbsp neutral oil

Alsatian flatbread with bacon and onions

⏱ 25 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 g (18 oz)white bread dough
300 g (11 oz)well-drained fromage blanc
200 g (7 oz)thick crème fraîche
200 g (7 oz)Alsatian smoked lardons
2yellow onions, thinly sliced
1 tspgrated nutmeg
2 tbspneutral oil

500 g (18 oz) white bread dough
300 g (11 oz) well-drained fromage blanc
200 g (7 oz) thick crème fraîche
200 g (7 oz) Alsatian smoked lardons
2 yellow onions, thinly sliced
1 tsp grated nutmeg
2 tbsp neutral oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large baking sheet (40 × 30 cm / 16 × 12 in)

1 wooden rolling pin (40 cm / 16 in)

1 stainless-steel bowl (1 L / 1 qt)

1 wooden spoon

1 convection oven (250 °C / 480 °F)

1 wide metal spatula

1 roll of parchment paper

1 cutting board

03 — Method

Preheat the oven to 250 °C (480 °F) fan with the baking sheet inside so it gets very hot.
In the bowl, mix the drained fromage blanc with the crème fraîche, nutmeg, salt and pepper.
Roll the bread dough on a floured surface to a thin 3 mm (⅛ in) sheet.
Transfer to parchment paper and spread with a thin, even layer of the fromage blanc mixture.
Scatter the onions over the top, stopping short of the edges.
Scatter the lardons evenly over the onions.
Slide the tart on its paper onto the hot sheet and bake for 8 minutes at 250 °C (480 °F) until the edges are well browned.