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
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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
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