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  1. Back to homepage
  2. Recipes
  3. Alsace tarte flambée

Alsace tarte flambée

Ȑ
Difficulty
Low
ȑ
Time
30 min
&
Author
Kerstin Getto
lorem ipsum

Ingredients

Servings: 2
Makes:

100 grams raw milk munster cheese
120 ml cold water
2 medium red onions
2 Tbsp oil
200 grams streaky smoked bacon, cut into slices
250 grams sour cream
1 grams flour, type 550
 to taste schwarzer Pfeffer
1 Tbsp salt

Instructions

STEP 1/6

Pre-heat the oven with a pizza stone for 30 minutes to 230 °C top and bottom heat.

STEP 2/6

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.

STEP 3/6

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.

STEP 4/6

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.

STEP 5/6

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.

STEP 6/6

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.


This recipe was prepared using Braun’s MultiQuick 7 hand blender with its blending shaft and the all-in-one food processor attachment.
  1. Back to homepage
  2. Recipes
  3. Alsace tarte flambée

Alsace tarte flambée

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
30 min
&
Author
Kerstin Getto
Show me the recipe
lorem ipsum
Servings:2
Makes:

Ingredients


100 grams raw milk munster cheese
120 ml cold water
2 medium red onions
2 Tbsp oil
200 grams streaky smoked bacon, cut into slices
250 grams sour cream
1 grams flour, type 550
 to taste schwarzer Pfeffer
1 Tbsp salt

Instructions

STEP 1/6

Pre-heat the oven with a pizza stone for 30 minutes to 230 °C top and bottom heat.

STEP 2/6

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.

STEP 3/6

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.

STEP 4/6

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.

STEP 5/6

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.

STEP 6/6

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.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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