Tyrolean Tarte Flambée

For the Tyrolean tarte flambée, first prepare the dough. To do this, knead butter, water, flour, egg and a little salt until smooth. Let the yeast dissolve in lukewarm water and add it. Form the tarte dough into a ball and let it rest covered for at least 30 minutes.

In the meantime, cut onions into very fine rings and bacon into strips. Saute onions until translucent and set aside. Mix crème fraîche with oil and season with salt, pepper and a hint of nutmeg.

Roll out the dough paper-thin (knife-thick). Circles of about 30 cm ø are ideal. Later, generously spread the dough with the cream mixture and top with diced onion and bacon. Place the tarte flambée on a baking tray dusted with flour. Bake in the preheated oven (top and bottom heat) at 200-240 °C for about 8-12 minutes until crispy.

After baking, sprinkle the finely chopped chives on top. Serve the Tyrolean Flammkuchen with a sharp knife on a plate or wooden board. It is traditionally eaten with the fingers.

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