Almond and Date MeringuesAlsatian Tarte Flambee American Dressing

Alsatian Tarte Flambee

250 g / 2 cups
20 g / 0.6 oz
5 tbsp
1/2 tbsp
1/2 tsp
1 tbsp
200 g / 7 oz

300 g / 10.5 oz
70 g / 2.3 oz
plain flour
fresh yeast
creme fraiche
Freshly ground pepper
spanish onion
slices of bacon

Serves 3 - 636 cal per serving
Prep-time: 15 min. - Total-time: 60 min.
Serve the Alsatian tarte flambee with Federweisser (Federweisser is a young wine from Germany available from September to the end of October) or Beaujolais Primeur. Put the flour in a bowl. In a separate bowl dissolve the fresh yeast in the lukewarm milk. Add to the flour. Add sugar, salt, egg and oil; knead until dough comes off easily from bowl. If necessary add some drops of water. Cover the bowl and let rise on a warm place for about 30 minutes. Dust the dough with just a little bit of flour and roll out a quite thin oblong shape. Thickly spread the creme fraiche on the dough and season with freshly ground pepper and nutmeg. Salt is not necessary because of the bacon. Cut the Spanish onion in thin slices and put on the Alsatian tarte flambee. Cut the bacon in bite sized pieces and put on top of the onions. Put the Alsatian tarte flambee on a baking tray lined with parchment paper. Bake in the pre-heated oven on the middle rung at 390 F for about 35 min.

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