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Cuisine d'Aubéry
The food blog of FX
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https://www.cuisinedaubery.com/recipe/creamy-bacon-mushrooms-flatbread-french-tarte-flambee/

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

A recipe by Jacquy Pfeiffer Thursday January 15, 2015
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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)

FX (François-xavier)

About this recipe

A delicious recipe, the "Tarte Flambée", a flatbread that you can eat in French Alsace (North East France), or in Germany nowadays.

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

Unlike a Californian flatbread, the Alsatian tart dough is rolled out very thinly

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

If you'd like a thicker dough, just double the proportions of the dough !

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

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

Au Brasseur
22 Rue des Veaux
67000 Strasbourg
France

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

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.

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

Jacquy Pfeiffer published this book "The Art of French Pastry" in 2014, and won the "James Beard Award" for the best cook book.

To purchase online, see HERE

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

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 Stéphane Glacier, Sebastien Canonne, Philippe Rigollot and Stéphane Tréand who also has a pastry school in Costa Mesa, CA

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»


The recipe is on page 364

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

Print Recipe, with photos Print Recipe, no photos
Chef: Jacquy Pfeiffer Preparation Time: 20 Minutes Cooking Time: 14 Minutes Ready in: 1 H Yield: 2 Tarts Skill: Intermediaire Level Cuisine: French Cuisine Courses: Main Dish,  Staples: Alsace, France, Strasbourg
Crème fraiche Egg yolks Diced bacon Onions
 4.9
Ingredients
  • For 4 tarts, 11.02" (or 11 1/32" or 28 cm) in diameter

  • Dough (very thin)
  •   1 ¾ Cup Flour (250 grams)
  •   ¾ Cup Water (162 grams)
  •   1 teaspoon Dry Yeast (4 grams)
  •   1 teaspoon Salt (5 grams)
  •   2 teaspoons Canola Oil (12 grams)
  • Cream
  •   ½ Cup Sour Cream (125 grams)
  •   1 Tablespoon Flour (12 grams)
  •   1 Egg Yolk. 1 Tablespoon or 20 grams
  •   1 pinch of Nutmeg
  •   1 pinch of Salt
  •   1 pinch of Pepper
  • Toppings
  •   1 Cup Onions (150 grams)
  •   ¾ Cup Bacon (140 grams)
  • Optional
  •   A small quantity of Grated Cheese. Shredded Cheese


  • For 2 tarts, 11.02" (or 11 1/32" or 28 cm) in diameter

  • Dough (very thin)
  •   ¾ Cup Flour (125 grams)
  •   ⅓ Cup Water (81 grams)
  •   1 teaspoon Dry Yeast (2 grams)
  •   ½ teaspoon Salt (2.5 grams)
  •   1 teaspoon Canola Oil (6 grams)
  • Cream
  •   ¼ Cup Sour Cream (62.5 grams)
  •   1 teaspoon Flour (6 grams)
  •   ½ Egg Yolk. 1 teaspoon or 10 grams
  •   1 pinch of Nutmeg
  •   1 pinch of Salt
  •   1 pinch of Pepper
  • Toppings
  •   ½ Cup Onions (75 grams)
  •   ½ Cup Bacon (70 grams)
  • Optional
  •   A small quantity of Grated Cheese. Shredded Cheese


  • For 1 tart 11.02" (or 11 1/32" or 28 cm) in diameter

  • Dough (very thin)
  •   ½ Cup Flour (62.5 grams)
  •   3 Tablespoons Water (40.5 grams)
  •   ½ teaspoon Dry Yeast (1 gram)
  •   ½ teaspoon Salt (1.2 grams)
  •   1 teaspoon Canola Oil (3 grams)
  • Cream
  •   2 Tablespoons Sour Cream (31.2 grams)
  •   1 teaspoon Flour (3 grams)
  •   ¼ Egg Yolk. 1 teaspoon or 5 grams
  •   1 pinch of Nutmeg
  •   1 pinch of Salt
  •   1 pinch of Pepper
  • Toppings
  •   4 Tablespoons Onions (37.5 grams)
  •   3 Tablespoons Bacon (35 grams)
  • Optional
  •   A small quantity of Grated Cheese. Shredded Cheese


  • For 1 tart 8.66" (or 8 21/32" or 22 cm) in diameter

  • Dough (very thin)
  •   ¼ Cup Flour (38.5 grams)
  •   2 Tablespoons Water (25 grams)
  •   ½ teaspoon Dry Yeast (0.6 gram)
  •   ½ teaspoon Salt (0.7 gram)
  •   ½ teaspoon Canola Oil (1.8 grams)
  • Cream
  •   1 Tablespoon Sour Cream (19.2 grams)
  •   ½ teaspoon Flour (1.8 grams)
  •   0.1 Egg Yolk. ½ teaspoon or 2 grams
  •   1 pinch of Nutmeg
  •   1 pinch of Salt
  •   1 pinch of Pepper
  • Toppings
  •   2 Tablespoons Onions (23.1 grams)
  •   2 Tablespoons Bacon (21.6 grams)
  • Optional
  •   A small quantity of Grated Cheese. Shredded Cheese


  • For 1 tart 7.08" (or 7 3/32" or 18 cm) in diameter

  • Dough (very thin)
  •   3 Tablespoons Flour (25.8 grams)
  •   1 Tablespoon Water (16.7 grams)
  •   ½ teaspoon Dry Yeast (0.4 gram)
  •   ½ teaspoon Salt (0.5 gram)
  •   ½ teaspoon Canola Oil (1.2 grams)
  • Cream
  •   2 teaspoons Sour Cream (12.9 grams)
  •   ½ teaspoon Flour (1.2 grams)
  •   0.1 Egg Yolk. ½ teaspoon or 2 grams
  •   1 pinch of Nutmeg
  •   1 pinch of Salt
  •   1 pinch of Pepper
  • Toppings
  •   2 Tablespoons Onions (15.4 grams)
  •   1 Tablespoon Bacon (14.4 grams)
  • Optional
  •   A small quantity of Grated Cheese. Shredded Cheese

  • You will need...
    Digital Laser Infrared Thermometer
    Matfer Pocket Digital Thermometer
    Stainless Steel Mixing Bowl
    Large Mixing Bowls, Stainless Steel
    Food Wrap
    Silicone Baking Mat
    Wooden Rolling Pin
    DeBuyer Whisk
    KitchenAid Whisk
    Perforated Baking Pan
    Steps

    Must Read : The Dough Quantity

    Note that Jacquy makes this tart with a super thin crust (it's the traditional way to make it). However - If you like a thicker crust, just double the quantities of the dough (which is what I recommend)


    The Dough

    1. 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 / 24.2 °C

    2. Then take the temperature of the Flour, here it's 80 °F / 23.6 °C

    Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

    3. Add the Dry Yeast (1 teaspoon or 4 g) in the Water (¾ Cup or 162 g)

    4. Then substract 65 to those 2 temperatures: In my case : 65 - 24.2 - 23.6 = 65 °F / 17.2 °C : That's the temperature that you need the Water (¾ Cup or 162 g) to be at

    5.  I had to cool it down and wait for the right temperature (65 °F / 17.2 °C in my case)

    Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

    6. In a bowl, mix the Water (¾ Cup or 162 g), the Flour (1 ¾ Cup or 250 g), the Salt (1 teaspoon or 5 g) and the Canola Oil (2 teaspoons or 12 g)

    7. Then knead but not too long otherwise the dough will become too elastic

    8.  You may use the Kitchen Aid with the hook, or knead by hand like I did

    Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

    Proofing

    9.  Cover the bowl tightly and let the dough rise for 1 hour at room temperature

    Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

    10. Divide the dough in equal parts

    11. Start shaping the dough into a circle with your fingers

    12. Dust flour and roll out

    13. If you can't obtain a circle, you may cut the rolled dough into a circle

    14.  Freeze for 30 minutes at least

    Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

    Toppings

    15. In a bowl, mix together : the Sour Cream (½ Cup or 125 g), the Flour (1 Tablespoon or 12 g), the Egg Yolk (1), the Nutmeg (1 pinch), the Salt (1 pinch) the Pepper (1 pinch)

    16.  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

    Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

    Assembling

    17. Take the frozen dough out of the freezer

    18. Spread a layer of the creamy sauce with a spoon, leaving an edge around the edge (0.59" (or 19/32" or 1.5 cm))

    Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

    19. Sprinkle the dough with the Onions (1 Cup or 150 g) and then the Bacon (¾ Cup or 140 g)

    20. You may add Grated Cheese, although this ingredient is not part of the original recipe

    21.  Freeze for 30 minutes

    Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

    22.  With a tray, take the tart and carefully slide from the peel onto the hot stone

    23.  Bake at 500 °F / 260 °C until you like the crust and the top is sizzling

    Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée» Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
    Result

    Congrats, you are done !

    You may slice it and eat it right away

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    Don't forget to share your photos once you tried this recipe! HERE
    Crème fraiche Egg yolks Diced bacon Onions
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