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.
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
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 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)
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
9. Cover the bowl tightly and let the dough rise for 1 hour at room temperature
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
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))
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
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
Congrats, you are done !
You may slice it and eat it right away
