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