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Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

2015-01-15
  • This Recipe
  • Chef: Jacquy Pfeiffer
  • Cuisine: French Cuisine
  • Course: Main Dish
  • Difficulty: Intermediate
  • Category: Course
  • Yield: 2 Tarts
  • Servings: 4
  • Preparation Time: 20 Minutes
  • Cooking Time: 14 Minutes
  • Readiness Time: 1 H
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Thursday January 15, 2015
  • Comments : No Comment
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
Tarte flambée is a French Alsatian dish made of bread dough rolled out very thinly in the shape of a rectangle, covered with bacon, mushroom and creamy cheese sauce. It is one of the signature dishes of the Alsace region (North East of France) 





About this recipe

This recipe reminds me of the fantastic years that I spent in French Alsace, (eastern France), a place known for its culture and its cuisine

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Tarte Flambée Flàmmeküeche


Tarte Flambée Flàmmeküeche

Tarte Flambée Flàmmeküeche

Source of the recipe

Jacquy Pfeiffer is a native of Alsace in France, and is now working for the famous "French Pastry School" in Chicago.
Tarte Flambée Flàmmeküeche
Jacquy Pfeiffer published this book in 2014, and won the "James Beard Award" for the best cook book.
Tarte Flambée Flàmmeküeche
You can see Jacquy prepare the top pastry competition in France the "Meilleur Ouvrier de France" contest, in the documentary "Kings Of Pastry" (you may see it on Netflix). In the movie you will see other celebrities such as Stephane Glacier, Sebastien Canonne, Philippe Rigollot and Stéphane Tréand who also has a pastry school in Costa Mesa, CA

Tarte Flambée Flàmmeküeche

Ingredients

Tarte Flambée Flàmmeküeche
 

 Dough

1 ¾ Cup Flour (250 grams)

¾ Cup Water (162 grams)

1 teaspoon Yeast (4 grams)

1 teaspoon Salt (5 grams)

2 teaspoons Canola Oil (12 grams)

 Cream

½ Cup Sour Cream (125 grams)

2 teaspoons Flour (8 grams)

½ Egg Yolk. 1 teaspoon or 10 grams

1 pinch of Nutmeg

1 pinch of Salt

1 pinch of Pepper

 Toppings

⅔ Cup Onions (100 grams)

¾ Cup Bacon (145 grams)

 Optional

A small quantity of Grated Cheese. Shredded Cheese

The Dough

Tarte Flambée Flàmmeküeche
Before kneading the dough, Jacquy recommends that the

Water

(¾ Cup or 162 g) be adjusted to the right temperature.
First, take the temperature of the room : here 80 °F / 23.7 °C
Tarte Flambée Flàmmeküeche
Then take the temperature of the Flour, here it's 80 °F / 24 °C
Tarte Flambée Flàmmeküeche
Then substract 65 to those 2 temperatures:
In my case : 65 - 23.7 - 24 = 17.3
My

Water

(¾ Cup or 162 g) has to be around that temperature. I had to cool it down and wait for the right temperature
Tarte Flambée Flàmmeküeche
Pour the

Yeast

(1 teaspoon or 4 g) in the

Water

(¾ Cup or 162 g)

Add the

Flour

(1 ¾ Cup or 250 g), the

Salt

(1 teaspoon or 5 g) and the

Canola Oil

(2 teaspoons or 12 g)

Tarte Flambée Flàmmeküeche
Tarte Flambée Flàmmeküeche
Then knead but not too long otherwise the dough will become too elastic.
You may use the Kitchen Aid with the hook, or knead by hand like I did

Proofing

Cover the bowl tightly and let the dough rise for

1 hour

at room temperature

Tarte Flambée Flàmmeküeche

Divide this dough in 2 equal parts then roll them into circles of 11 inches.

Then freeze for

2 hours



Tarte Flambée Flàmmeküeche

Toppings


For the toppings, whisk together:
  • the

    Sour Cream

    (½ Cup or 125 g),
  • the

    Flour

    (2 teaspoons or 8 g),
  • the

    Egg Yolk

    (½),
  • the

    Nutmeg

    (1 pinch),
  • the

    Salt

    (1 pinch),
  • and the

    Pepper

    (1 pinch)

Tarte Flambée Flàmmeküeche
Tarte Flambée Flàmmeküeche
Slice the

Onions

(⅔ Cup or 100 g) and cut the

Bacon

(¾ Cup or 145 g) into very thin strips

Baking


Jacquy recommends using a Baking stone that will bake the tart the same way it bakes in professional ovens : Pre-heat the baking stone at 500 °F / 260 °C for

20/30 minutes



Tarte Flambée Flàmmeküeche
Tarte Flambée Flàmmeküeche
You may want to use a baker's peel (otherwise use a baking pan). Flour the baker's peel with flour and semolina

Place a frozen dough on the baker's peel.
Spread a layer of the creamy sauce, leaving an edge around the edge (0.59" (or 19/32" or 1.5 cm))

Tarte Flambée Flàmmeküeche
Tarte Flambée Flàmmeküeche
Sprinkle the dough with the

Onions

and then the

Bacon

.

You may add

Grated Cheese

, although this ingredient is not part of the original recipe

Tarte Flambée Flàmmeküeche

Tarte Flambée Flàmmeküeche
Tarte Flambée Flàmmeküeche
Carefully slide from the peel onto the hot stone
Tarte Flambée Flàmmeküeche
Bake until you like the crust and the top is sizzling

Congrats, you are done ! You may slice it and eat it right away

Tarte Flambée Flàmmeküeche

The result and the pix






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What to cook with...

Celery

,

5 spice powder

,

Almond extract

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Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

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Beef

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Beef stock

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Brown sauce

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Buttermilk

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Candied orange

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Cardamom

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Carrots

, Chicken,

Chicken liver

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Chicken stock

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Chili powder

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Chipotle

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Chorizo

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Cloves

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Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

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Fenugreek

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Fermented milk

,

Fish

,

Fish stock

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Fish stock

, Garlic,

Genoa bread

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Gianduja

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Glucose

, Grand marnier,

Grand marnier ice cream

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Ham

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Hazelnuts

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Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

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Inverted sugar

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Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nuoc mam fish stock

,

Nutmeg

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

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Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

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Puff dough

,

Rabbit

,

Raisins

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Red wine

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Rice

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Rice vinegar

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Ricotta cheese

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Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



1 ¾ Cup Flour (250 g)

¾ Cup Water (162 g)

1 teaspoon Yeast (4 g)

1 teaspoon Salt (5 g)

2 teaspoons Canola Oil (12 g)

½ Cup Sour Cream (125 g)

2 teaspoons Flour (8 g)

½ Egg Yolk

1 pinch of Nutmeg

1 pinch of Salt

1 pinch of Pepper

⅔ Cup Onions (100 g)

¾ Cup Bacon (145 g)

A small quantity of Grated Cheese