Tarte Flambée
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: French
Serves: 4 - 6
  • 400 g plain flour
  • 1 tsp salt
  • 1½ tsp instant yeast
  • 1 tsp sugar
  • 200 - 250 ml lukewarm water
  • 2 tbsp olive oil
  • 500 g onion
  • 200 g bacon
  • 200 g sour cream
  • 200 g soft fat curd
  • 2 garlic cloves
  • fresh rosemary or thyme
  • salt and freshly ground black pepper
  1. First, prepare the dough. Mix the flour with salt, make a well in the centre. Add the yeast, sugar and few spoons of water. Mix a little bit and leave for 10 mins until the mixture comes foamy. Add the oil and more water. Stir to mix all the ingredients together. Then knead on a working surface dusted with the flour for about 5 mins until tight and smooth. Let rise for about 20 mins.
  2. Thinly slice all the onions. Slice the bacon.
  3. Preheat the oven to 250 °C.
  4. Preheat a large pan, add bacon and cook until just light brown. Remove the bacon and reserve on paper towels, keep the fat in the pan. Add onion, season with salt and pepper and cook on medium heat about 10 mins until soft and a little bit caramelised. You may need to do it in two batches. Add a splash of olive oil if needed.
  5. Combine the sour cream, the curd and puréed garlic. Season with salt and pepper.
  6. Divide the dough into two smaller balls. Roll out on a slightly floured baking sheet/paper/pad until 0.5cm thick. Spread the half of the sour cream with curd over the dough, sprinkle with half of the bacon, onion and fresh herbs. Repeat with the second half of the dough.
  7. Bake for 7 - 10 mins.
Inspiration: filling - Zdeněk Pohlreich vaří mezinárodní kuchyni (a cookbook in Czech)
Recipe by quark and jam at http://quarkandjam.hubacek.uk/tarte-flambee/