Entree: France – Lorraine – Tarte Flambée (Very thin Lorraine-style flatbread topped with a creamy base, thinly sliced onions, and smoked bacon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 12 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 1/2 cups (600 ml) (10.6 oz (300 g)) all-purpose flour
- 1 tsp (3 g) active dry yeast
- 3/4 cup (180 ml) (6 fl oz (180 ml)) warm water (about 100–110°F / 38–43°C)
- 2 tbsp (30 ml) (1 fl oz (30 ml)) olive oil
- 1 tsp (6 g) salt
- 1 1/4 cups (300 ml) (10 oz (285 g)) crème fraîche
- 1/4 cup (60 ml) (2 oz (60 g)) fromage blanc or quark (or plain full-fat Greek yogurt)
- 8 oz (225 g) lardons or thick-cut bacon, cut into lardons
- 2 medium yellow onions, thinly sliced, approx. 8 oz (225 g)
- 1 tbsp (15 ml) (0.5 oz (15 g)) unsalted butter or oil for sautéing
- Pinch nutmeg (about 1/8 tsp (0.5 g))
- Salt and freshly ground black pepper
- Extra flour for dusting, as needed

Show original ingredient measurements

- 2 1/2 cups (10.6 oz / 300 g) all-purpose flour
- 1 tsp (3 g) active dry yeast
- 3/4 cup (6 fl oz / 180 ml) warm water (about 100–110°F / 38–43°C)
- 2 tbsp (1 fl oz / 30 ml) olive oil
- 1 tsp (6 g) salt
- 1 1/4 cups (10 oz / 285 g) crème fraîche
- 1/4 cup (2 oz / 60 g) fromage blanc or quark (or plain full-fat Greek yogurt)
- 8 oz (225 g) lardons or thick-cut bacon, cut into lardons
- 2 medium yellow onions, thinly sliced, approx. 8 oz (225 g)
- 1 tbsp (0.5 oz / 15 g) unsalted butter or oil for sautéing
- Pinch nutmeg (about 1/8 tsp / 0.5 g)
- Salt and freshly ground black pepper
- Extra flour for dusting, as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine flour and salt. In a separate small bowl dissolve yeast in warm water; let sit 5 minutes until foamy. Add yeast mixture and olive oil to flour and mix until a smooth elastic dough forms, about 5–7 minutes by hand or 4 minutes in a mixer. Cover and let rest 30 minutes.
2. Meanwhile sauté lardons in butter or oil over medium heat until lightly browned and some fat is rendered, 4–6 minutes. Add sliced onions and cook until soft but not heavily caramelized, 6–8 minutes. Season lightly with salt and pepper; set aside.
3. Preheat oven to highest temperature (500°F / 260°C or hotter) with a pizza stone or heavy baking sheet inside. Stir crème fraîche, fromage blanc, nutmeg, and a pinch of salt and pepper together until smooth.
4. Divide dough into 2 portions for thin tartes. On a well-floured surface roll each portion paper-thin (about 1/8 inch (3 mm)). Transfer to a peel or parchment.
5. Spread half of the cream mixture very thinly over each rolled dough. Evenly distribute the lardons and onions over the top.
6. Slide tartes onto the hot stone or baking sheet and bake until the edges are blistered and crisp and the topping is warmed, 8–12 minutes, rotating once if necessary.
7. Remove, slice into portions, and serve immediately while crisp.

1. In a bowl combine flour and salt. In a separate small bowl dissolve yeast in warm water; let sit 5 minutes until foamy. Add yeast mixture and olive oil to flour and mix until a smooth elastic dough forms, about 5–7 minutes by hand or 4 minutes in a mixer. Cover and let rest 30 minutes.
2. Meanwhile sauté lardons in butter or oil over medium heat until lightly browned and some fat is rendered, 4–6 minutes. Add sliced onions and cook until soft but not heavily caramelized, 6–8 minutes. Season lightly with salt and pepper; set aside.
3. Preheat oven to highest temperature (500°F / 260°C or hotter) with a pizza stone or heavy baking sheet inside. Stir crème fraîche, fromage blanc, nutmeg, and a pinch of salt and pepper together until smooth.
4. Divide dough into 2 portions for thin tartes. On a well-floured surface roll each portion paper-thin (about 1/8 inch / 3 mm). Transfer to a peel or parchment.
5. Spread half of the cream mixture very thinly over each rolled dough. Evenly distribute the lardons and onions over the top.
6. Slide tartes onto the hot stone or baking sheet and bake until the edges are blistered and crisp and the topping is warmed, 8–12 minutes, rotating once if necessary.
7. Remove, slice into portions, and serve immediately while crisp.