Tarte flambée forestière or Flammkuchen in German is one of the regional dishes from Alsace, which I really love.
I have found a recipe in a Danish newspaper, which I hereby share with you. I decided to combine yeast with some sour dough in order to keep my sour dough volume under control, as it otherwise will outgrow it´s container in the refrigerator.
The tern "forestère" refers to the use of mushroom as part of the topping. The classic variation is sour cream as bottom layer with bacon and onions. Another option is to added Munster cheese or goat cheese.
Tarte flambée forestière: - 2-3 servings
- 10 g yeast
- 20 g sour dough - optional
- 275 g water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 500 g pizza flour
- 1-1½ dl full-fat sour cream, 35-40% fat
- 170 g bacon
- 1-2 red onions
- Dissolve the yeast in the sour dough and water. Knead in the salt and olive oil.
- Add into the flour, knead the dough on speed 2 for 5 minxer using a stand-alone mixer.
- Let the dough raise for min. 1½ hour or cold night over.
- Heat up the oven to 250'C (fan oven).
- Slice the bacon, red onion and mushrooms into smaller pieces
- Divide the dough into 2-3 smaller portion. Roll each portion thinly out on baking parchment.
- Spread sour cream as bottom layer on top of the dough.
- Spread bacon, red onion and mushrooms pieces on top of the sour cream.
- Bake the tarte flambée at 250'C for 6-10 minutes, until the sour cream is golden-light brown.