Ingredients
Hint:
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
kochen@bettybossi.ch
Dough
Topping
How it's done
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Dough
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.
Topping
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.
| Serve with: | Salad |
|---|---|
| Tip: | Instead of preparing the dough yourself, use a ready-rolled tarte flambée dough. |
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