Description
As the aroma of sizzling bacon and caramelized onions fills the air, you can’t help but be drawn into the tantalizing world of Sourdough Tarte Flambée, also known as Flammkuchen. This rustic and delightful dish hails from the picturesque regions of Alsace in France and neighbouring areas in Germany. With its thin, crisp crust and luscious toppings, Tarte Flambée has captured the hearts and palates of food enthusiasts worldwide.
Ingredients
Dough
| Weight | Ingredient | Bakers % |
| 391 grams | Bread Flour | 73.22% |
| 143 grams | All-purpose flour or 00 flour | 26.78% |
| 438 grams | Water | 82.15% |
| 12 grams | Salt | 2.2% |
| 12 grams | Olive oil | 2.2% |
| 5 grams | Levain | 0.86% |
Toppings
| Amount | Ingredient | |
| 1 cup/250-300 grams | Fromage Frais | |
| Half of a large | Onion diced or sliced | |
| 400g (1 lb) | Bacon diced | |
| To taste | Pepper | |
| To taste | Salt |
Instructions
For the Levain
| Weight | Ingredient | Bakers % |
| 57 grams | Bread Flour | 100% |
| 57 grams | Water at 28°C/82.4°F | 100% |
| 5 grams | Levain | 8% |
| 119 grams | Total | 208% |
- Mix all the ingredients until well combined. This build should take about 10 hours at 20°C/68°F to reach full maturity.
Mix the Dough
| Weight | Ingredient | |
| 333 grams | Bread Flour | |
| 143 grams | All-purpose flour or 00 flour | |
| 357 grams | Water 1 | |
| 24 grams | Water 2 | |
| 12 grams | Salt | |
| 12 grams | Olive oil | |
| 119 grams | Levain |
- Add the levain and the water to the bowl. Use your hand or a spatula to mix the levain into the water a bit.
- Add the flour to the bowl and using your hand mix the flour, water and leavin together until there are no dry bits. Allow the dough to rest for 20 minutes.
- Add the salt along with the water 2. Use a wet hand like a claw to pinch through the dough and mix until the salt is fully incorporated. Use your fingers to feel for any salt remaining in the dough. If you can still feel the salt, keep mixing scraping down the sides of the bowl with a wet dough scraper when done. Rest the dough for 20 minutes.
- Pour the olive oil on top of the dough and mix it until fully combined
Bulk Fermentation
- Bulk ferment the dough for 2-3 hours.
- Give the dough 2-3 folds during the bulk fermentation.
- After the last fold, put the dough in the fridge for 12 to 48 hours.
Stretch the Dough
- Take the dough container out of the fridge and allow the dough to come to room temperature for about 1 hour.
- Lightly oil the pizza pan by splashing it with some oil and rubbing that around with your hand or a paper towel. Remove the dough from the container using lightly oiled hands and begin to stretch it into the pizza pan.
- Stretch the dough as far as you can by putting your fingers under the dough and lightly pulling it outward, being careful not to tear the dough. When the dough is feeling elastic and resists your stretching stop and allow it to rest for 20-30 minutes. Repeat this until the dough has been stretched to the outside of the pan and does not shrink back in anymore.
Baking
- Preheat your oven to 260/288°C-500/550°F for about 25-30 minutes.
- Season the fromage frais with salt and pepper then spread it evenly over the dough using the back of a spoon or ladle.
- Spread the onion evenly over the dough then drizzle the onions with a little bit of olive oil to prevent them from burning.
- Add the diced bacon on top of the onions.
- Cook the sourdough Tarte Flambée the about 25-30 minutes.
- Remove the Tarte Flambée from the oven and place it onto a cooling rack or heat-proof surface. A few signs that your sourdough Tarte Flambée is ready are that it will have a crisp golden bottom and the bacon will be nicely cooked.
Notes
There is no par bake on this Tarte Flambée like in my sourdough pan pizza video. This means you can aim to cook this a little bit before you want to eat it so that it is hot and ready to serve. You can also cook it in advance and reheat it when you want to eat it.