Sourdough Tarte Flambée | A Traditional French Recipe with a Modern Twist

creme fraiche

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a tangy flavor with fewer calories.

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella

Emmental is a lower-cost option with similar melting properties.

Mix 7 grams of sourdough starter with 150 grams of cold water and 150 grams of flour to create a leaven for overnight fermentation.

Let the leaven rise overnight for about 12 hours.

In the morning, combine 357 grams of water at 30 degrees Celsius with 120 grams of the ripe starter in a bowl.

Add 333 grams of bread flour and 143 grams of all-purpose flour to the bowl.

Use fingers to mix the dough until there are no dry bits of flour.

Let the dough rest for 20 minutes.

After 20 minutes, add 24 grams of Himalayan pink salt evenly over the dough and mix it in with water to help dissolve it.

Knead the dough by pinching and folding until the salt is fully incorporated and there are no granules left.

Let the dough rest for another 20 minutes.

After the second rest, add 12 grams of olive oil to the dough and knead until the oil is fully incorporated and the dough looks smooth.

Cover the dough and let it ferment for 2 to 3 hours, giving it two folds during this time.

After the fermentation, roll out the dough on a floured surface until thin.

Transfer the rolled dough to a baking sheet lined with parchment paper.

Spread a layer of fromage frais evenly over the dough.

Thinly slice the onions and distribute them over the fromage frais.

Cut the bacon into small pieces and scatter them on top of the onions.

Bake in the preheated oven until the edges are golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens