TARTE FLAMBEE

The bread book is overflowing with mouth-watering recipes, but I’ve chosen this one because I just love the combination of bacon, onion and sour cream.

Tarte flambee

4 cups unbleached white bread flour
1 1/2 teaspoons salt
2 1/2 teaspoons active dry yeast plus 1/2 teaspoon sugar
1 1/4 cups water
1 teaspoon vegetable oil or melted butter
extra flour for dusting

1.  Make the crust by mixing together the flour and salt, making a well in the centre.  Mix the yeast, sugar and water together and allow 10 minutes to become foamy.  Pour the yeast mixture into the well, plus oil or butter.  Mix in enough of the flour to make a thin, smooth batter.  Sprinkly with flour from the bowl to prevent a skin forming, then cover with a tea towel and let the batter rest until it is spongy and foamy, about 20 minutes.

2.  Work in the rest of the flour from the bowl to make a soft but not sticky dough.  Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.  Wash, dry and oil the bowl.  Return the dough to the bowl and turn it over so that it is covered with oil from the bowl.  Cover with a damp tea towel.  Allow to double in bulk at room temperature, about 2 hours.  During the final 15 minutes, preheat the oven to 450 F (230 C) and prepare the topping.

8 oz ( 230 g) slab bacon, cut into matchsticks (lardons)
1 1/4 cups creme fraiche, or 2/3 cup each of sour cream and heavy cream mixed well
2 onions, thinly sliced
freshly ground black pepper

3.  Punch down the dough.  Turn onto a floured surface and divide into two.  Roll out one piece into a thin rectangle the same size as your baking sheet.  Roll this dough onto a lightly floured rolling pin, then unroll onto a lightly greased baking sheet.  It should completely cover the baking sheet.  Repeat for second piece of dough on a separate baking sheet.

4.  Spread one sheet of dough with half the creme fraiche or cream mixture, half the onions, half the bacon, and season with pepper to taste.  Fold over the edges to make a 1/2 inch (1 cm) border.  Repeat for the second piece of dough.

5.  Bake for 15 minutes or until the tarts are golden with crisp bases.  Best served still hot from the oven.