Tarte flambée with bacon and spring onions
- 300 g Flour
- 180 ml Lukewarm water
- 5 g Dried yeast
- 5 g Salt
- 30 ml Olive oil
- 150 g Crème fraîche
- 150 g Spring onions, including the green section, cut into thin rings
- 150 g Bacon cubes
- Freshly ground pepper
Preheat the grill in the Standard position with the Pizza Stone for 10 minutes at the highest level. Keep the lid closed.
Knead the flour well with the yeast and the remaining dough ingredients. Knead the dough until it develops bubbles. Leave the dough to rise to double its size for approximately 40 minutes in a warm place.
Knead the dough on a floured work surface, halve it and roll it out very thinly.
To make baking easier, place the dough on baking paper. Spread crème fraîche onto the dough, sprinkle with onions and bacon and season with salt and pepper.
Pizza stone: Place the tarte flambée with the baking paper onto the preheated pizza stone and bake it on the highest level for 8 to 12 minutes.
Or with the perforated baking tray: Bake the tarte flambée on a baking tray in a preheated grill on the highest level for 8 to 12 minutes.
If the dough has small bubbles in it, remove the baking paper. If you don’t want to make the dough yourself, we recommend using a ready-made dough.