×
Homepage (English)Accueil (Français)
Recipes        All the recipes        All Brunch        All First courses        All Main Dishes        All Desserts        All Hors d’Œuvres
Bases        All the base recipes        Savory Bases        Sweet Bases
Recipes by ingredient
The Blog
Register to get notified for every new recipe:

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
  • Chef : François
  • Category: Recipe
  • Posted on: Thursday January 15, 2015
  • Comments : No Comment
  • Languages :  English  |   Français

   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

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

Tarte Flambée Flàmmeküeche


 
Tarte Flambée Flàmmeküeche
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 !

Tarte Flambée Flàmmeküeche


 

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

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

To purchase online, see HERE

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

 
Tarte Flambée Flàmmeküeche

The recipe is on page 364

 

Ingredients

Tarte Flambée Flàmmeküeche

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 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 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

½ pinch of Nutmeg

½ pinch of Salt

½ 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 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

¼ pinch of Nutmeg

¼ pinch of Salt

¼ 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 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

0.1 pinch of Nutmeg

0.1 pinch of Salt

0.1 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 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

0.1 pinch of Nutmeg

0.1 pinch of Salt

0.1 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...

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
Tarte Flambée FlàmmeküecheTarte Flambée Flàmmeküeche

3. Add the

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)
Tarte Flambée FlàmmeküecheTarte Flambée Flàmmeküeche

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
Tarte Flambée FlàmmeküecheTarte Flambée FlàmmeküecheTarte Flambée FlàmmeküecheTarte Flambée Flàmmeküeche

Proofing

9.  Cover the bowl tightly and let the dough rise for

1 hour

at room temperature
Tarte Flambée FlàmmeküecheTarte Flambée Flàmmeküeche

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
Tarte Flambée FlàmmeküecheTarte Flambée FlàmmeküecheTarte Flambée FlàmmeküecheTarte Flambée Flàmmeküeche

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

Tarte Flambée FlàmmeküecheTarte Flambée Flàmmeküeche

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))
Tarte Flambée FlàmmeküecheTarte Flambée Flàmmeküeche

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

Tarte Flambée FlàmmeküecheTarte Flambée FlàmmeküecheTarte Flambée FlàmmeküecheTarte Flambée Flàmmeküeche

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
Tarte Flambée FlàmmeküecheTarte Flambée FlàmmeküecheTarte Flambée Flàmmeküeche


Result

Congrats, you are done !

Tarte Flambée Flàmmeküeche


 

You may slice it and eat it right away

Tarte Flambée Flàmmeküeche


 

The result and the pix





Comments for This Recipe


Post a Comment









Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

(Y)  

:clap:  

:love:  

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"

To purchase the book online, see HERE

Cooking with the same ingredients ?


What else to cook with Diced bacon


What else to cook with Onions

Rating:
3.9 / 5
56 people rated

Rate this recipe:


QR Code

Scan this QR code on your smartphone and bring this recipe to your kitchen
QR code


What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

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,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

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)

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