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SaltyNo GlutenNo gluten optionThermomixAir fryer
30 minutes
2 peopleAbout this dish
A thin dough base spread with crème fraîche and topped with sliced onions and bacon, in the style of the Alsatian flammekueche. In Alsace the tarte flambée is baked in a very hot wood-fired oven, and the name refers to the flames. A home oven at 220°C (430°F) gives a good result if the dough is rolled thin, so the edges crisp.
Ingredients
Oinions2
Pieces of bacon150 g
Crème fraîche200 g
Dow1 sheet
Preparation
1.
Preheat the oven to 220°C (430°F).
2.
Roll out the dough thinly on a baking tray.
3.
Spread the crème fraîche evenly over the dough.
4.
Thinly slice the onions and scatter them over the crème fraîche along with the bacon.
5.
Bake for 12-15 minutes until the edges are crisp and golden.
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