Tarte flambée is a French Alsatian flatbread, covered with bacon, mushroom and a creamy cheese sauce
About this recipe
A delicious recipe, the "Tarte Flambée", a flatbread that you can eat in French Alsace (North East France), or in Germany nowadays
Unlike a Californian flatbread, the Alsatian tart dough is rolled out very thinly
If you'd like a thicker dough, just double the proportions of the dough !
Source of the recipe
Jacquy Pfeiffer is a native of Alsace in France, and is now working for the famous "French Pastry School" in Chicago
To purchase the book online:
Jacquy Pfeiffer published this book "The Art of French Pastry" in 2014, and won the "James Beard Award" for the best cook book
You can see Jacquy prepare the top pastry competition in France the "Meilleur Ouvrier de France" contest, in the documentary "Kings Of Pastry" (you may see it on Netflix)
In the movie you will see other chefs such as Stéphane Glacier, Sebastien Canonne, Philippe Rigollot and Stéphane Tréand
The recipe is on page 364
Must Read : The Dough Quantity
1. Note that Jacquy makes this tart with a super thin crust (it's the traditional way to make it). However - If you like a thicker crust, just double the quantities of the dough (which is what I recommend)
The Dough
2. Before kneading the dough, Jacquy recommends that the Water (¾ Cup or 162 g) be adjusted to the right temperature. First, take the temperature of the room : here 80 °F / 24.2 °C
3. Then take the temperature of the Flour, here it's 80 °F / 23.6 °C
Digital Laser Infrared Thermometer
Matfer Pocket Digital Thermometer
4. Add the Dry Yeast (1 teaspoon or 4 g) in the Water (¾ Cup or 162 g)
5. Then substract 65 to those 2 temperatures: In my case : 65 - 24.2 - 23.6 = 65 °F / 17.2 °C : That's the temperature that you need the Water (¾ Cup or 162 g) to be at
6. I had to cool it down and wait for the right temperature (65 °F / 17.2 °C in my case)
7. In a bowl, mix the Water (¾ Cup or 162 g), the Flour (1 ¾ Cup or 250 g), the Salt (1 teaspoon or 5 g) and the Peanut Oil (2 teaspoons or 12 g)
8. Then knead but not too long otherwise the dough will become too elastic
9. You may use the Kitchen Aid with the hook, or knead by hand like I did
Stainless Steel Mixing Bowl
Large Mixing Bowls, Stainless Steel
Proofing
10. Cover the bowl tightly and let the dough rise for 1 hour at room temperature
11. Divide the dough in equal parts
12. Start shaping the dough into a circle with your fingers
13. Dust flour and roll out
14. If you can't obtain a circle, you may cut the rolled dough into a circle
15. Freeze for 30 minutes at least
Silicone Baking Mat
Wooden Rolling Pin
Toppings
16. In a bowl, mix together : the Sour Cream (½ Cup or 125 g), the Flour (1 Tablespoon or 12 g), the Egg Yolk (1), the Nutmeg (1 pinch), the Salt (1 pinch) the Pepper (1 pinch)
17. 
Jacquy recommends using a Baking stone that will bake the tart the same way it bakes in professional ovens : Pre-heat the baking stone at 500 °F / 260 °C for 20/30 minutes
Assembling
18. Take the frozen dough out of the freezer
19. Spread a layer of the creamy sauce with a spoon, leaving an edge around the edge (0.59" (or 19/32" or 1.5 cm))
20. Sprinkle the dough with the Onions (1 Cup or 150 g) and then the Bacon (¾ Cup or 140 g)
21. You may add Grated Cheese, although this ingredient is not part of the original recipe
22. Freeze for 30 minutes
23. With a tray, take the tart and carefully slide from the peel onto the hot stone
24. Bake at 500 °F / 260 °C until you like the crust and the top is sizzling
That's it!
Super !
j'aime bien cette recette, je ne suis juste pas fan du nom mais souat. J'adore avant tout les tartes flambée avec un four à tarte flambée ! Mais il faut avant tout se menir d' accessoires four à tarte flambée