Description
This creamy bacon and onion flatbread originated in the Alsace region, along the French-German Border. It is delicious as a dinner, as an appetizer, or for breakfast served with a fried egg.
Ingredients
1 batch of Basic Sourdough (or about 2 lbs pizza dough)
1 lb Bacon
2 medium onions
2 T cup chopped chives
2/3 cup creme fraiche (or sour cream)
1 cup grated compte or other German-French cheese (optional)
salt, and pepper to taste
flour for your working surface
Instructions
Cook the bacon and Onion
Preheat your oven to 475 degrees.
Saute the bacon until crispy. Transfer to a paper towl lined plate to cool.
Add the onion to bacon fat and saute until soft and starting to brown. Transfer to the same plate as the bacon.
Assemble Tarte Flambee
Divide the dough into 2-4 balls. Roll / stretch out each ball on a floured surface.
Transfer flatbread dough to lined sheet pans and stab them all over with a fork.
Spread the creme fraiche evenly over the flatbreads and season with salt and pepper. Sprinkle some grated compte or other cheese if using.
Spread the bacon-onion mixture over top of flatbreads.
Bake for 15-25 minutes or until golden brown and crust is cooked all the way through. Sprinkle with chives and serve.