Tarte Flambée

For the tarte flambée, dissolve yeast in a little water, wait 10 minutes. Knead into a dough with flour, oil, remaining water and salt. If it sticks, add more flour.

Let rise in a warm place for 30 minutes. Cut thin slices of onion and narrow strips of bacon. Preheat oven to 220 °C (convection oven).

Roll out the dough as thinly as possible, spread crème fraîche on it first, then bacon and onions evenly.

Bake the tarte flambée for 15-20 minutes until brown and crispy.

Preparation Tip:

For the tarte flambée you can use ham instead of bacon.

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