tarte flambe

Strasbourg is one of the places that has a particular feel for food and wine , this is the most famous plate and is basically the French pizza, even better than the naples pizza if you do it right.
for  6 people

Ingredients

• 1 cup (250 mL) water, warm


• 1 teaspoon (5 mL) instant yeast


• 1 teaspoon (5 mL) salt


• 1/2 cup (125 mL) pastry flour


• 1 1/2 cups 375 mL all-purpose flour


• 1 cup (250 mL) diced bacon


• 1 cup (250 mL) sour cream, 14 %


• 1 cup (250 mL) sliced onion


• to taste salt and fresh milled black pepper

check out the wonderful galerie smoking while in strasbourg

Directions

1. For dough, blend together warm water and yeast and allow to stand 5 minutes until a froth develops. Add salt and flours and mix with a wooden spoon until dough comes away from the sides of the bowl. Turn dough out onto a lightly floured surface and knead for 2 minutes, until dough has an eleastic texture. Cover and allow to rise 20 minutes in a warm area.


2. To make tarte, pre-heat oven to 425 °F and line a baking tray with parchment paper.


3. Cover bacon with cold water in a small saucepan; bring to a boil and drain. This step takes out extra salt and fat from the bacon and allows it to crisp up on the tarte without burning.


4. Cut dough into 4 equal portions and dust lightly with flour. Roll as thinly as possible into a rectangle about the size of a legal sheet (11” x 14”) and place on prepared baking tray. Spread ¼ of the sour cream over the surface of the dough. Top with ¼ each of the bacon and sliced onions. Season with salt and pepper.


5. Bake in the oven 8 minutes then slide the parchment off the cookie sheet directly onto the oven rack and cook 3 minutes further, until the crust is gold brown and crispy.


6. Slide tart onto a cutting board and cut in half lengthwise, then into 6 widthwise, to equal 12 small portions.


7. Make the remaining three while you french kiss your partner