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 : François (FX)
Category: Recipe
Posted on: Thursday January 15, 2015
Comments : No Comment
Languages : English | Français

Ingredients
Crème fraiche, Egg yolks, Diced bacon, Onions,

Book
The Art Of French Pastry

Staples
France, Strasbourg

Print This Recipe
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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 recipe

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

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 !

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

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.

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

The Art of French Pastry

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 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

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 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 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 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

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

Digital Laser Infrared Thermometer

Matfer Pocket Digital Thermometer

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)

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

Stainless Steel Mixing Bowl

Large Mixing Bowls, Stainless Steel

Proofing

Cover the bowl tightly and let the dough rise for

1 hour

at room temperature

Food Wrap

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

Silicone Baking Mat

Wooden Rolling Pin

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

DeBuyer Whisk

KitchenAid Whisk

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))