Tarte flambée

Tarte flambée

Total: 1 hr 5 min. | Active: 20 min.
Nutritional value / person: 800 kcal
, Fat: 54 g
, Carbohydrate: 57 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g white flour
1 tsp salt
¼ cube yeast (approx. 10 g), crumbled
1 ½ dl water
½ dl sunflower oil


200 g crème fraîche
¼ tsp salt
a little pepper
200 g country bacon, cut into sticks
2 onions, cut into thin rings
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How it's done

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Mix the flour, salt and yeast in a bowl. Add the water and oil, mix quickly using a dough scraper to create a soft dough, knead briefly, cover and leave to rise for approx. 15 mins.


Halve the dough. On a lightly floured surface, roll out into rectangles approx. 3 mm thick, place on two baking trays lined with baking paper. Prick the pastry bases firmly with a fork. Spread the crème fraîche on top, leaving a border of approx. 1 cm all the way around, season. Top with the bacon and onions.

To bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven. Bake the second tarte flambée in the same way.

Good to know
Serve with: Salad
Tip: Instead of preparing the dough yourself, use a ready-rolled tarte flambée dough.

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