Meat mains‎ > ‎

Tarte flambee

  • 500 g Flour
  • 20 g Active Dry Yeast
  • pinch of salt
  • 1/2 Glass Tepid water
  • Crème fraîche
  • Sliced onions or shallots
  • Lardons
  • Seasoning to taste (salt, pepper)

  1. Prepare a bread dough
  2. Spread it on one or 2 pizza pans turning about 1cm back around the edges.
  3. Spread the bread base with crème fraîche so it covers the base, sprinkle the onions/shallots and the lardons. Season
  4. Cook in a very hot oven (220 centigrade) until bread is cooked, brown and crispy.
  5. Serve straightaway with assorted salad.