DE | EN
DE | EN
DE | EN
DE | EN
DE | EN
DE | EN
250 g wheat flour, 2 tbsp oil, 1 tsp salt, 150 ml water, crème fraîche or sour cream, bacon, onion, nutmeg
Work the flour, oil and salt into a smooth dough. To make it particularly smooth, add a little water and oil if necessary. Leave the finished dough to rest in cling film in the fridge.
Stir the crême fraîche or sour cream with salt and nutmeg until smooth, then peel and slice the onion. Cut the bacon into cubes and preheat the oven to the highest setting.
Then take the dough out of the fridge and divide it into four parts. Dust the pasta board with flour and roll out thinly to the size of the baking tray. Cover the baking tray with baking paper and place the thinly rolled out dough on top. Do not spread too thickly with the cream. Top with the onion rings and diced bacon.
Freshly grated Emmental cheese gives the tarte flambée even more flavor.
Place the tarte flambée in the preheated oven until the edges and base are golden brown.