Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»2015-01-15
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 recipeThis recipe reminds me of the fantastic years that I spent in French Alsace, (eastern France), a place known for its culture and its cuisine
22 Rue des Veaux
03 88 36 12 13
Source of the recipeJacquy Pfeiffer is a native of Alsace in France, and is now working for the famous "French Pastry School" in Chicago.
Jacquy Pfeiffer published this book in 2014, and won the "James Beard Award" for the best cook book.
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
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
Then take the temperature of the Flour, here it’s 80 °F / 24 °C
Then substract 65 to those 2 temperatures:
In my case : 65 – 23.7 – 24 = 17.3
Water(¾ Cup or 162 g) has to be around that temperature. I had to cool it down and wait for the right temperature
Flour(1 ¾ Cup or 250 g), the
Salt(1 teaspoon or 5 g) and the
Canola Oil(2 teaspoons or 12 g)
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
ProofingCover the bowl tightly and let the dough rise for
1 hourat room temperature
Divide this dough in 2 equal parts then roll them into circles of 11 inches.
Then freeze for
For the toppings, whisk together:
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
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))
Sprinkle the dough with the
Onionsand then the
You may add
Grated Cheese, although this ingredient is not part of the original recipe
The result and the pix
Cooking with the same Chef ?
All recipes of Jacquy Pfeiffer
Cooking with the same ingredients ?
What else to cook with Diced bacon
What else to cook with Onions
Easy Mexican Chicken Tacos
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Jamie Oliver’s Indian Butter Chicken
Pierre Hermé’s Vanilla Crème Brûlée
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Michalak’s Italian Gianduja paste
French Fish Bouillabaisse (Stew)
Jacquy Pfeiffer’s Christmas Sablés Cookies
Lenôtre’s Raisins Grand Marnier Bread
Homemade Honolulu style Poke Bowl
Conticini’s Chocolate Pound Cake
Christophe Felder’s Strawberry Tiramisu
Thomas Keller’s Dog Treats
French Saint-Michel Cookies
Easy and Delicious French Crêpes Recipe
Julia Child’s French Escargots
The Canelé Recipe («Canelé de Bordeaux»)
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Pierre Hermé’s Pistachio Crème Brûlée
The Fabulous Baked Alaska with Grand Marnier
Alice Waters’ Buttermilk Waffles
Mon petit four
How To Incorporate The French Lifestyle Anywhere You Live
Split Pea & Ham Soup
Caroline on Crack
Where To Booze It Up For Dine L.a.
White on rice couple
Cabbage Vegetable Pad Thai