Tarte flambée dough without yeast: 2 quick recipes with and without egg

0

Tarte flambée
Tarte flambée dough without yeast: This is how the classic from Alsace succeeds

The Alsatian tarte flambée is topped with onions, bacon and sour cream

© juefraphoto / Getty Images

Do you have an appetite for tarte flambée, but no yeast to hand? No problem! The crispy flat cakes can also be made without the natural leavening agent. Here you can find out which basic ingredients are necessary for the Alsatian specialty so that it tastes good even without yeast.

Tarte flambée originally comes from Alsace in France, hence the name “Tarte flambée”. But also in the neighboring Saarland, in the Palatinate and in Baden, the crispy flatbread is a regional specialty – which is usually prepared with yeast. The fact is, however, that the tarte flambée dough is also successful without the leavening agent. Because 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 that 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 servings):

  • 220 grams of flour
  • 3 tbsp olive oil
  • 1 egg yolk
  • 1/2 tsp salt
  • 100ml of water

The ingredients for the topping:

  • 200 grams of sour cream
  • 100 g smoked bacon
  • 150 grams of onions
  • nutmeg
  • pepper
  • Salt

Another tip: You can also use crème fraîche or sour cream instead of sour cream. As for the onions and bacon, feel free to vary the amounts – you can use more or less depending on your taste.

The preparation of the Flammkuchen dough:

  1. 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 kneading hook has.
  2. Then form a ball out of the dough, brush it with olive oil and wrap it in cling film.
  3. Now let the dough rest at room temperature for 30 minutes before you process it further and cover it.
  4. In the meantime, cut the onions into fine rings and season the sour cream with nutmeg, salt and pepper.
  5. Roll out the Flammkuchen dough on a floured work surface or directly on a baking tray lined with baking paper with a rolling pin thin out.
  6. Spread the sour cream evenly over the dough, then sprinkle over the bacon and onions.
  7. Put the tarte flambée in the preheated oven at 200 degrees for ten to twelve minutes.

Another tip: Use one pizza stonewhich makes the dough even crispier and tastes like it came out of the stone oven.

Tarte flambée with tomatoes and rocket

The vegetarian variant: Instead of bacon and onions, there are tomatoes and rocket

© Melanie Maier / Getty Images

Vegetarian and vegan: Flammkuchen dough without eggs

If you follow a vegan diet, you don’t have to do without the enjoyment of a tarte flambée: the dough also works well if you simply omit 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’s cheese and figs. You can even add sweet ingredients to the Flammkuchen dough, for example fresh apples, cinnamon and sugar or nut nougat cream and bananas.

One final tip: The Flammkuchen dough is very thin, so it can easily tear when cutting. It is best to use a sharp knife or a pizza cutterto cut the tarte flambée into equal pieces.

You might also be interested in:

This article contains so-called affiliate links. There is more information here.

branch

#Subjects

source site