• 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!

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating