tarte flambee

Tarte Flambee

½ teaspoon dry-active yeast
2/3 cup warm water
1 cup cake flour
1 cup bread flour
1 tablespoon olive oil
½ tablespoon sugar
½ tablespoon salt

½ cup crème fraiche
½ cup grated Jarlsburg cheese
½ lb. bacon – slow cooked until crispy
1 large onion –sliced thin, cooked slow with 1 tablespoon butter

Dissolve the yeast in 2/3 cup warm water, and stir until dissolved. Place both flours, ½ tablespoon salt, sugar, and olive oil in the bowl of a stand mixer. Using the dough hook attachment mix for 30 seconds. Let the mixer continue to run and gradually add yeast mixture.

Continue mixing the dough until it comes together, dough will be sticky. Remove from mixer to a well floured surface and knead by hand to form into a disc. Wrap with plastic wrap and refrigerate anywhere from 1 hour up to 12 hours.

Preheat oven to 450° F.

Remove dough from fridge, and place on well floured surface. Divide dough in half, and work with 1 piece at a time. Roll into a 9″ to 10″ circle, starting from the middle and rolling outward in each direction until very thin.

Repeat with both halves, and place rolled out dough on greased baking sheet or pizza stone.
Spread sour cream mixture evenly over both pizza crusts and sprinkle bacon, cheese and onions on top. Season with salt and pepper.

Bake 15-18 minutes or until crust is lightly browned.

From our kitchen to yours…Cucina Felice!

Did you know that Chef’s offers cooking classes? From main courses to desserts, from romantic date nights to girls’ nights out, have fun, learn a ton, and, most importantly—EAT!


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