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Tarte flambée recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Impress guests with a savory bacon and leek tarte flambée, topped with creamy crème fraiche.
Ingredients:
  • 250.00 ml plain flour
  • 1 tsp instant dried yeast
  • 0.60 gm sea salt
  • 27.30 gm extra virgin olive oil
  • 2 middle bacon rashers, cut into 1cm pieces
  • 1 leek, trimmed, cut into 5mm-thick slices
  • 10g butter
  • 125.00 gm crème fraiche
  • 20.00 ml fresh thyme leaves
  • Extra virgin olive oil, to serve
Instructions:
  • In a large bowl, combine flour, yeast, and salt. Make a well in the center. In a separate container, mix 1 tablespoon of oil with 1/3 cup of warm water. Slowly incorporate the water mixture into the flour mixture, stirring until a sticky dough forms. Transfer the dough to a floured surface and knead for 8 to 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 30 minutes, or until it has doubled in size.
  • Heat the remaining oil in a large frying pan over medium-high heat. Add the bacon and cook, stirring, for 2 to 3 minutes until lightly browned. Transfer the bacon to a paper towel to drain, then wipe the pan clean. Add the leek and butter to the pan, cook, stirring occasionally, for 4 to 5 minutes until softened. Transfer to a plate to cool.
  • Preheat oven to 220C/200C fan-forced. Punch down dough with your fist, then knead for 30 seconds on a lightly floured surface. Roll out dough into a 20cm x 35cm rectangle using a floured rolling pin. Place on a greased baking tray. Spread crème fraiche evenly over dough, leaving a 1.5cm border. Sprinkle with bacon and leek.
  • Bake for 10-12 minutes until the base is crispy, then let it stand for 5 minutes before transferring to a serving board. Sprinkle with thyme, drizzle with extra oil, cut into pieces, and serve.

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