Simple Way to Prepare Perfect Tarte Flambé (Baked Onion Flatbread)
Hello everybody, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Homemade Tarte Flambé (Baked Onion Flatbread). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tarte Flambé (Baked Onion Flatbread), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte Flambé (Baked Onion Flatbread) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tarte Flambé (Baked Onion Flatbread) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Tarte Flambé (Baked Onion Flatbread) using 15 ingredients and 8 steps. Here is how you can achieve that.
This Tarte Flambé is a regional specialty from the Alsace region in France.
It's originally made with bacon, but I think just onions is simple and delicious.
If you thinly roll out the dough, it's slightly crunchy.
When you make 6 oval-shaped portions, it becomes a bit fluffy.
Make it how you'd like. Recipe by uronn
Ingredients and spices that need to be Prepare to make Tarte Flambé (Baked Onion Flatbread):
- Bread dough:
- 250 grams Bread flour
- 50 grams Cake flour
- 3 grams Sugar
- 5 grams Salt
- 6 grams Dry yeast
- 195 grams Water
- 10 grams Olive oil
- Toppings:
- 1 onion Onion
- 100 grams Light cream (The low fat version)
- 60 grams Sour cream
- 1 Salt and pepper
- 1 dash Nutmeg
- 1 dash Parsley (as much as you like)
Steps to make Tarte Flambé (Baked Onion Flatbread)
- Take the ingredients for the bread and make them into a dough. If you knead it by hand, the dough is going to become smooth. So add some grease or oil and knead it well one more time until it's slightly transparent.
- Place the dough in a warm spot and let the dough rise for 40 minutes until it has doubled in size. Take some warm water at 30℃ and cover the bowl with plastic wrap.
- Divide the dough into 6 portions and shape them into balls. Let them sit for 20 minutes. Pinch the sides and cover them with a tightly wrung out damp towel.
- Take the softened sour cream and light cream, thinly sliced onions and nutmeg and mix together. Eyeball the amounts of sugar.
- Once the dough is done rising, roll out the dough with a rolling pin into an oval shape (About 10cm x 22cm)
- Arrange the dough on a tray and then take the mixture from step four and place it on top. Let the dough rise a second time for 20 minutes. Just let it rise as is. Don't cover it.
- In a preheated oven at 190℃, bake for 15 minutes and it's done. Top with parsley if you'd like.
- This is a picture of the dough that was only divided into 3 portions. I put it on an appropriately sized baking sheet and baked it. I rolled the dough out to a 22cm x 25cm shape.
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