Tarte Flambée - Foley Food and Wine Society

Ingredients

• Crust
• 1-¾ c AP Flour (plus extra for kneading)
• 1 tsp Baking Powder
• 1-½ tsp Kosher Salt, (plus more for seasoning the flatbreads to taste)
• 3 Tbsp Extra Virgin Olive Oil, plus extra for coating dough
• 2 ea. Egg Yolks
• ½ c Water
• Topping
• Bacon, about ½# per flatbread, see instructions below
• Crème Fraiche (see below)
• Fromage Blanc, if available (see below)
• Nutmeg, freshly grated over the Tarte, light to moderate covering
• Black or White Peppercorn, or both, light to moderate covering
• Fresh Thyme, roughly chopped, roughly ¼-½ tsp per flatbread
• Yellow Onion, roughly ¼ onion per flatbread, very thinly sliced
• Fresh Parsley, roughly chopped, about ½ tsp per flatbread