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Tarte Flambée

Tarte Flambée

Ingredients

  • ¼cup crème fraîche
  • ⅓cup fromage blanc
  • ⅛teaspoon freshly grated nutmeg
  • 1teaspoon kosher salt, more to taste
  • Freshly ground black pepper, to taste
  • ⅞cup/110 grams all-purpose flour, plus more for dusting
  • 1 ½teaspoons baking powder
  • 1 ½teaspoons olive oil
  • 1large egg yolk
  • 2strips/100 grams thick-cut smoked bacon, finely diced (about 2/3 cup)
  • ⅓cup finely chopped white onion
  • Nutritional Information
      • Nutritional analysis per serving (8 servings)

        130 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 4 grams protein; 34 milligrams cholesterol; 140 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. If you have a pizza stone, place it on the middle rack of your oven, top with a baking sheet, and heat the oven to 425 degrees. (If you don’t have a stone, just place the baking sheet on the oven rack).
  2. In a medium bowl, combine crème fraîche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough.
  3. In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough.
  4. Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.) Roll out to a 12-inch round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan).
  5. Spread fromage blanc mixture evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle bacon and onions over fromage blanc. Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven.
  6. Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter. Serve warm.

 

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