Alsatian Tarte Flambée With Taleggio, Apples And Bacon

  1. For the dough, combine the flour, yeast, salt and sugar in a large bowl. Add the lukewarm milk and the olive oil and mix with the hooks of an electric mixer for a few minutes until smooth and well combined. Continue kneading with your hands for a few minutes until you have an elastic dough ball. Put the dough back into the bowl and cover with a tea towel. Let the dough rise in a warm place for 60 minutes (best in a conventional oven at 95u0b0F / 35u0b0C).
  2. Take the dough out, punch it down and roll it out into a large, flat circle on a well floured surface or a pizza peel. Cover with a tea towel and let it rise for another 10-15 minutes.
  3. Preheat the oven to 500u0b0F (260u0b0C) and put a baking sheet on the bottom of your oven as soon as you turn on the heat. Once the baking sheet is hot, you will flip it around to lay the dough onto the hot surface. If you have a pizza stone, use this instead.
  4. Whisk the sour cream, egg yolk and a pinch of salt. Transfer the dough onto the hot baking sheet and spread a thin layer of the cream-egg mixture on top of the dough, you might not need all of it. Spread the apples and Taleggio on top and season with pepper. Finish it off with the bacon and bake in the hot oven for a few minutes until the tart is golden brown and crisp.

dough, flour, yeast, salt, sugar, milk, olive oil, topping, sour cream, egg yolk, salt, taleggio cheese, bacon, ground pepper

Taken from food52.com/recipes/38693-alsatian-tarte-flambee-with-taleggio-apples-and-bacon (may not work)

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