Tart flambée
Tarte flambée without yeast: This is how the classic from Alsace works
The Alsatian tarte flambée is topped with onions, bacon and sour cream
© juefraphoto / Getty Images
Are you craving tarte flambée but don’t have any yeast on hand? No problem! The crispy flatbread can also be made without the natural leavening agent. You can find out here which basic ingredients are necessary for the Alsatian specialty so that it tastes good without yeast.
Tarte flambée originally comes from Alsace in France, hence the name “Tarte flambée”. But the crispy flatbread is also a regional specialty in neighboring Saarland, the Palatinate and Baden – which is usually prepared with yeast. However, the fact is: the tarte flambée dough works even without the leavening agent. In contrast to a classic pizza dough, which only becomes thick and fluffy with yeast, the base in this case should remain nice and thin and crispy. And this also works with the most important basic ingredients. You can find out what these are in the following recipe for a tarte flambée dough without yeast.
Recipe suggestion for a tarte flambée without yeast
The ingredients for the dough are always the same, but you can vary the topping. At this point we will tell you the recipe for the original Alsatian tarte flambée.
The ingredients for the dough (makes 2 portions):
- 220g flour
- 3 tbsp olive oil
- 1 egg yolk
- 1/2 tsp salt
- 100 ml water
The ingredients for the topping:
- 200 g sour cream
- 100 g smoked bacon
- 150g onions
- nutmeg
- pepper
- Salt
Another tip: You can also use crème fraîche or sour cream instead of sour cream. As far as the onions and bacon are concerned, you can vary the quantities – you can use more or less depending on your taste.
Preparing the tarte flambée dough:
- First, put the flour in a large bowl and mix it with the remaining ingredients to form a smooth dough – preferably with one hand mixer, the dough hook has.
- Then form a ball out of the dough, brush it with olive oil and wrap it in cling film.
- Now let the dough rest at room temperature for 30 minutes before processing and topping it.
- In the meantime, cut the onions into fine rings and season the sour cream with nutmeg, salt and pepper.
- Roll the tarte flambée dough on a floured work surface or directly on a baking tray lined with baking paper rolling pin thin.
- Spread the sour cream evenly over the dough and then sprinkle the bacon and onions on top.
- Put the tarte flambée in the preheated oven at 200 degrees for ten to twelve minutes.
Another tip: Use one Pizza stonethis makes the dough even crispier and tastes like it came from a stone oven.
The vegetarian version: Instead of bacon and onions there are tomatoes and rocket
© MelanieMaier / Getty Images
Vegetarian and vegan: tarte flambée dough without eggs
If you follow a vegan diet, you don’t have to miss out on enjoying a tarte flambée: the dough will work even if you simply leave out the egg yolk. And of course it doesn’t have to be the Alsatian original with bacon and onions – try the vegetarian version with tomatoes and rocket or goat cheese and figs. You can even top the tarte flambée dough with sweet ingredients, for example fresh apples, cinnamon and sugar or even nut nougat cream and bananas.
One more tip at the end: The tarte flambée dough is very thin, so it can tear easily when cutting. It is best to use a sharp knife or one Pizza cutterto divide the tarte flambée into even pieces.
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