Tarte Flambée

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Knead the flour, salt, water and oil to a smooth dough, 6 minutes. It contains no yeast and needs no proving. Rest it 20 minutes.

   Mark done

2. Put a baking stone or heavy tray on the top shelf and heat the oven to its absolute maximum, at least 260°C / 500°F, for 40 minutes.

   Mark done Start 40 min timer

3. Beat the fromage blanc with the cream, nutmeg, salt and pepper until smooth and spreadable.

   Mark done

4. Divide the dough in two and roll each out on baking paper until you can almost see through it — 2 mm at most.

   Mark done

5. Spread thinly with the cheese mixture, leaving a 1 cm border.

   Mark done

6. Scatter over the raw sliced onion and the raw lardons, distributed evenly and not heaped.

   Mark done

7. Slide onto the hot stone and bake 10 to 12 minutes, until the edges are blistered black in places and the bacon has crisped. Eat immediately, cut into strips.

   Mark done Start 10 min timer

Chef’s Tips

• No yeast. That is what lets it roll paper-thin.
• Maximum heat, preheated properly.
• Everything raw on top. It cooks in the twelve minutes.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A glass of Alsace riesling
• Green salad
• More of the same

Storage & Reheating

None. It is stale within twenty minutes of leaving the oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.