Pre-heat the oven with a pizza stone for 30 minutes to 230 °C top and bottom heat.
For the tarte flambée dough, knead the flour, salt, oil and water using Braun’s MQ 7 all-in-one food processor attachment with its kneading tool with the speed button depressed to the ¾ position until it is a smooth dough. Add a little water if required. Place the dough to one side.
For the topping, chop the Munster cheese into 1 centimetre cubes. Cut the bacon crosswise into thin strips. Peel and halve the onions, and cut them into thin rings using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.
Divide the tarte flambée dough into four equal portions. Roll wafer-thin on a floured worktop and place on a well-floured pizza paddle. Cover the dough thinly and evenly with sour cream (beforehand, use Braun’s MQ 7 blending shaft to mix the sour cream, salt, pepper and parsley), then top with cheese, bacon and onion and season with salt and pepper to taste.
One after the other, push the tartes flambées into the oven on the hot pizza stone and bake for approx. 10 minutes until the cheese melts and the dough is crispy.
If you do not have a pizza stone use a pre-heated baking tray. Instead of using a pizza paddle, place the dough on baking paper, pull onto the hot baking tray using the paper and bake for ten minutes until crispy.
Pre-heat the oven with a pizza stone for 30 minutes to 230 °C top and bottom heat.
For the tarte flambée dough, knead the flour, salt, oil and water using Braun’s MQ 7 all-in-one food processor attachment with its kneading tool with the speed button depressed to the ¾ position until it is a smooth dough. Add a little water if required. Place the dough to one side.
For the topping, chop the Munster cheese into 1 centimetre cubes. Cut the bacon crosswise into thin strips. Peel and halve the onions, and cut them into thin rings using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.
Divide the tarte flambée dough into four equal portions. Roll wafer-thin on a floured worktop and place on a well-floured pizza paddle. Cover the dough thinly and evenly with sour cream (beforehand, use Braun’s MQ 7 blending shaft to mix the sour cream, salt, pepper and parsley), then top with cheese, bacon and onion and season with salt and pepper to taste.
One after the other, push the tartes flambées into the oven on the hot pizza stone and bake for approx. 10 minutes until the cheese melts and the dough is crispy.
If you do not have a pizza stone use a pre-heated baking tray. Instead of using a pizza paddle, place the dough on baking paper, pull onto the hot baking tray using the paper and bake for ten minutes until crispy.
