Tarte Flambée with Goat Cheese and Red Onion | Crispy Alsatian Flatbread
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30 min
Quick
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Un clasic alsacian reinventat: aluat subțire și ultrafin copt la temperatură înaltă până devine crocant, uns cu smântână fermentată catifelată, acoperit cu rondele dulci de ceapă roșie, brânză de capră rumenită, cimbru aromat și un fir delicat de miere.
Ingredients
Preparation method
Preparing the Alsatian dough
In a large bowl, sift the white wheat flour and mix it with the sea salt. Make a well in the center.
Pour the lukewarm still water and extra virgin olive oil into the well. Gradually mix with a spatula until the dough begins to come together.
Turn the dough out onto a lightly floured work surface and knead for 5-7 minutes until you get a smooth, elastic, and non-sticky dough. Wrap it and let it rest for 20 minutes.
Chef's tip
The secret to an authentic Tarte Flambée is the highest possible oven temperature and rolling the dough as thinly as possible, so it turns crispy like a fine cracker at the edges.
Using a preheated baking sheet ensures quick baking of the dough base, preventing it from getting soggy from the sour cream.
Goat cheese log with a bloomy rind provides the best textural contrast when baked, browning nicely on the surface while the center remains creamy.
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