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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
- Preparation Time: 20 Minutes
- Cooking Time: 14 Minutes
- Readiness Time: 1 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Thursday January 15, 2015
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Crème fraiche, Egg yolks, Diced bacon, Onions,
- Staples
- Alsace, France, Strasbourg
- Print This Recipe
-
Print
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) Don't forget to share your photos once you tried this recipe! HERE |
About this recipeA delicious recipe, the "Tarte Flambée", a flatbread that you can eat in French Alsace (North East France), or in Germany nowadays. |
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 | Unlike a Californian flatbread, the Alsatian tart dough is rolled out very thinly |
If you'd like a thicker dough, just double the proportions of the dough ! |
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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 |
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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 "The Art of French Pastry" in 2014, and won the "James Beard Award" for the best cook book. To purchase online, see HERE |
 | 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 |
 | The recipe is on page 364 |
Ingredients
 | For 4 tarts, 11.02" (or 11 1/32" or 28 cm) in diameterDough (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 grams1 pinch of Nutmeg1 pinch of Salt1 pinch of PepperToppings 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 diameterDough (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 grams1 pinch of Nutmeg1 pinch of Salt1 pinch of PepperToppings 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 diameterDough (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 grams1 pinch of Nutmeg1 pinch of Salt1 pinch of PepperToppings 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 diameterDough (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 grams1 pinch of Nutmeg1 pinch of Salt1 pinch of PepperToppings 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 diameterDough (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 grams1 pinch of Nutmeg1 pinch of Salt1 pinch of PepperToppings 2 Tablespoons Onions (15.4 grams)1 Tablespoon Bacon (14.4 grams)Optional A small quantity of Grated Cheese. Shredded Cheese |
You will need...
Steps
Must Read : The Dough QuantityNote 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
2. Then take the temperature of the Flour, here it's 80 °F / 23.6 °C
Water
(¾ Cup or 162 g) be adjusted to the right temperature. First, take the temperature of the room : here 80 °F / 24.2 °C2. Then take the temperature of the Flour, here it's 80 °F / 23.6 °C
3. Add the
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
5.
I had to cool it down and wait for the right temperature (65 °F / 17.2 °C in my case)
Dry Yeast
(1 teaspoon or 4 g) in theWater
(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 at5.
I had to cool it down and wait for the right temperature (65 °F / 17.2 °C in my case)
6. In a bowl, mix the
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
Water
(¾ Cup or 162 g), theFlour
(1 ¾ Cup or 250 g), theSalt
(1 teaspoon or 5 g) and theCanola 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
Proofing |
Cover the bowl tightly and let the dough rise for 
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
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
Toppings |
15. In a bowl, mix together : the
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
Sour Cream
(½ Cup or 125 g), theFlour
(1 Tablespoon or 12 g), theEgg Yolk
(1), theNutmeg
(1 pinch), theSalt
(1 pinch) thePepper
(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
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))
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))
19. Sprinkle the dough with the
20. You may add
21. Freeze for
Onions
(1 Cup or 150 g) and then theBacon
(¾ Cup or 140 g)20. You may add
Grated Cheese
, although this ingredient is not part of the original recipe21.
Freeze for 30 minutes
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
With a tray, take the tart and carefully slide from the peel onto the hot stone23.
Bake at 500 °F / 260 °C until you like the crust and the top is sizzling
ResultCongrats, you are done ! |
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You may slice it and eat it right away |
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The result and the pix
|
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Cooking with the same Chef ?
All recipes of Jacquy Pfeiffer |
    |
Recipes from the same Book!
All recipes from the book "The Art of French Pastry" |
|
Cooking with the same ingredients ?
What else to cook with Diced bacon |
What else to cook with Onions |
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1 ¾ Cup Flour (250 g)
¾ Cup Water (162 g)
1 teaspoon Dry Yeast (4 g)
1 teaspoon Salt (5 g)
2 teaspoons Canola Oil (12 g)
½ Cup Sour Cream (125 g)
1 Tablespoon Flour (12 g)
1 Egg Yolk
1 pinch of Nutmeg
1 pinch of Salt
1 pinch of Pepper
1 Cup Onions (150 g)
¾ Cup Bacon (140 g)
A small quantity of Grated Cheese
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