Recipe for tarte flambee
The dough for the tart can be made with or without yeast. This version is yeast-free. Either “dock” it, by poking holes all over with a fork, or leave it as is. If undocked, the dough will develop pockets of air as it bakes and rises dramatically, several inches high in some spots. This makes a rustic-looking tart and is fun for kids to watch through the oven window. Bake the pizza on a stone (heat it for at least 30 minutes), or on a baking sheet lined with parchment paper, as we do here. You can also use store-bought pizza dough (start with half of a 1-pound ball).
|½||cup warm water, or more if necessary|
|3||tablespoons olive oil|
|Extra olive oil (for sprinkling)|
2. Roll the dough into a ball and sprinkle it with oil, rolling it around so it is oiled all over. Cover with plastic wrap and leave to rise for 30 minutes.
|½||cup sour cream|
|1||tablespoon heavy cream|
|¼||teaspoon ground nutmeg|
|2||tablespoons water, or more if necessary|
|½||pound thickly sliced |
bacon, cut into ¼-inch strips
|1||medium onion, thinly sliced|
|Salt and pepper to taste|
|Extra flour (for sprinkling)|
1. Set the oven to 500 degrees.
2. In a bowl, whisk together the sour cream, heavy cream, nutmeg, and 2 tablespoons of the water. The sauce should be the consistency of regular yogurt; add more water, if you like. Refrigerate.
3. In a skillet, render the bacon. With a slotted spoon, transfer the bacon to a plate lined with paper towels.
4. Cook the onions with salt and pepper in the bacon fat, stirring often, for 8 minutes or until softened. Remove them from the pan.
5. On a lightly floured counter, roll the dough to a ⅛-inch thickness. Lift it onto the rolling pin and transfer to the baking sheet. Prick the dough all over with a fork.
6. Spread the dough with the cream and top with onions and bacon. Gently pat the toppings into the cream so they stay put.
7. Bake the tart on the bottom rack of the oven for 15 minutes or until the edges are brown and the topping is crisp. Cool slightly before cutting into pieces. Adapted from Brasserie Jo