Tarte Flambée

Name: Tarte Flambée
Ingredients: 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; 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

www.foleyfoodandwinesociety.com

Experience the rustic delight of Tarte Flambée with crispy flatbreads topped with bacon, crème fraîche, and fresh herbs—perfect for sharing!

View full recipe on www.foleyfoodandwinesociety.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foleyfoodandwinesociety.com.

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