| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 20 min |
| Inactive: | 1 hr 15 min |
| Cook: | 55 min |
| Yield: | 4 flatbreads |
Ingredients
- 1/4 cup lukewarm water
- 3/4 teaspoon dry yeast
- 1/2 teaspoon sugar
- 3/4 cup all-purpose flour, plus a little more for dusting
- 1 tablespoon extra-virgin olive oil
- Pinch salt
- 1/2 pound slab bacon, cut into lardons
- Extra-virgin olive oil
- 3 large Spanish onions, thinly sliced
- Kosher salt
- 1/2 cup creme fraiche
- 1/2 cup fromage blanc or high quality ricotta
- 1 bunch fresh chives, finely chopped
Instructions
- For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.
- Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.
- Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
- For the topping: Preheat the oven to 400 degrees F.
- Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.
- Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don’t rush it! When the onions are really brown and sweet, remove them from the heat and reserve.
- Combine the creme fraiche and fromage blanc.
- Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.
- Remove the dough from the oven. Schmear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions.
- Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 543 |
| Total Fat | 40 g |
| Saturated Fat | 14 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 68 mg |
| Sodium | 646 mg |
Reviews
I used this recipe to make pizza and it was amazing!!! The best pizza in my life.
I just put mozzarella di bufala, pomarola, salt and oregano, and it was really great!!!
I just put mozzarella di bufala, pomarola, salt and oregano, and it was really great!!!
Thanks for the recipe!!! So crunchy!!! As I love !!!
This is delicious! One tip…I don’t find that 1/4 cup of water is nearly enough to get the dough to form…I add more.
The thin, crunchy crust is amazing. Even in the Alsace region in France where tart flambee originally comes from I haven’t eaten a crust like this. It’s also easy to make. It was my first time to work with yeast and it came out perfect. So the crust is a keeper. I wouldn’t change a thing. As topping I used quark with a little creme fraiche. And I put very thinly sliced spanish onions and very thin bacon raw on the tart flambee and then baked it for 8-10 minutes. It was perfect and also made the whole recipe easier. This is also the way they do it in France.
We used the flatbread portion of the recipe for a quiet 3 course New Years Eve date night. Very excited that I finally have a flatbread pizza recipe with great results! I did 3 things slightly differently: I rolled the dough using a pasta roller until utterly paper thin (setting 5 or 6 on a KitchenAid), I moistened the edges and crafted a decorative edge, and I baked them on floured parchment on a small restaurant tray right on top a small well preheated pizza stone. Awesome crispy cracker dough just like our favorite french bistro makes! We didn’t use Anne’s toppings, as we had our own, including our final course of cinnamon apples with whipped cream. The tarte is light enough even for dessert pizzas like this one, though I imagine you could sweeten it slightly. We rolled the 4th dough out next morning for a quick lunch, skipping the stone. Came out fine, except it took longer to bake. If you have a stone, use it! Thanks Anne Burrell!!
This recipe was fantastic, made it last night as an appetizer and everyone loved it. I couldn’t find the creme fraiche so had to buy plain sour cream and also had to use the ricotta. Another change I used vidalia onions and they were very good, not too sweet after they cooked down. Added this to my recipe box and will use again. Thanks for a yummy treat.
This recipe did take quite awhile to make but it was very tasty. I agree with the other reviewer, that baking a bit longer to get the crust crispier, does improve the final product. Love your show Anne! By far my favorite on the network. Keep up the good work!
I’m studying in Strasbourg the capital of Alsace a province in Eastern France, and the recipe was originated in this region and it’s just sliced onions, bacon( lardons in french and crème fraîche over a thin and crispy dough, then you can find many different variations including different cheeses like gruyère or münster. Thank you Anne, I love your show
The French claim it, the Germans claim it but tarte flambee is an Alsatian baker’s lunch using a chunk of bread dough, onions, cheese and bacon, torched in a hot, hot, bread oven. The only difference from Anne’s recipe is sometimes the onions aren’t caramelized. I like fresh onions ‘toasted’ on this as well, but the caramelized onions are special. This is an easy, delicious recipe that you will love. Make sure it cooks long enough to crisp up, a pizza stone helps….. and make sure you use a strong flavored bacon to hold up to the cheese and onions. Using more onions is not a bad thing either. If you have to, a chunk of pizza dough from the supermarket will work…….but this is better. Using a touch more than the pinch of salt in the dough is okay too. Me suggesting Anne use more salt? Amazing.
Thank you Anne…your cooking is right down our taste alley! I hardly finished making the tarts and my husband stole all but one that I managed to keep for myself. GREAT FLAVOR and great idea for a snak, finger food or side dish. I am adding this one to my entertainment recipes.
OMG! Sooooo good!!! Took me 2 1/2 hours to make but totally worth it. It really does take the 45 minutes for the onions, again-totally worth it. They were sweet and golden and carmaly-and add the bacon and yummmmm! I added a little mozzarella and parm to the ricotta and cream and sprinkled a little parm on top too cuz I love to make things extra cheesy. Also baked for about 12 minutes to get the crust extra crispy. Other than that, followed the recipe. Will definitely make again. Anne, you are awesome!!!!!