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Tarte Flambe


  • 1 cup (250 mL) water, warm

  • 1 tsp (5 mL) instant yeast

  • 1 tsp (5 mL) salt

  • 1/2 cup (125 mL) pastry flour

  • 1 1/2 cups 375 mL all-purpose flour

  • 1 cup (250 mL) diced bacon

  • 1 cup (250 mL) sour cream, 14 %

  • 1 cup (250 mL) sliced onion

  • to taste salt and fresh milled black pepper


  • 1.

    For dough, blend together warm water and yeast and allow to stand 5 minutes until a froth develops. Add salt and flours and mix with a wooden spoon until dough comes away from the sides of the bowl. Turn dough out onto a lightly floured surface and knead for 2 minutes, until dough has an eleastic texture. Cover and allow to rise 20 minutes in a warm area.

  • 2.

    To make tarte, pre-heat oven to 425 °F and line a baking tray with parchment paper.

  • 3.

    Cover bacon with cold water in a small saucepan; bring to a boil and drain. This step takes out extra salt and fat from the bacon and allows it to crisp up on the tarte without burning.

  • 4.

    Cut dough into 4 equal portions and dust lightly with flour. Roll as thinly as possible into a rectangle about the size of a legal sheet (11” x 14”) and place on prepared baking tray. Spread ¼ of the sour cream over the surface of the dough. Top with ¼ each of the bacon and sliced onions. Season with salt and pepper.

  • 5.

    Bake in the oven 8 minutes then slide the parchment off the cookie sheet directly onto the oven rack and cook 3 minutes further, until the crust is gold brown and crispy.

  • 6.

    Slide tart onto a cutting board and cut in half lengthwise, then into 6 widthwise, to equal 12 small portions.

  • 7.

    Make the remaining three while you snack on the first one!

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