Tarte Flambée
Yield: One 18” x 13” Sheet Tray
Degree of difficulty: Easy
Prep Time: 2 hours
Ingredients
Cup4Cup Thin Crust Pizza Dough recipe
Toppings
½ cup + 2 Tablespoons (150 g) ricotta
¼ cup + 2 Tablespoons (100 g) sour cream
2 teaspoons (8 g) Cup4Cup Multipurpose Flour
1 teaspoon (1.5 g) kosher salt
6 oz. (170 g) small yellow onion
2 tablespoons canola oil
6 oz. (170 g) bacon
Instructions
- Make 1 recipe of the Cup4Cup Thin Crust Pizza Dough. Ball the dough, wrap it in plastic wrap or parchment, and refrigerate for 1 hour.
- While the dough is resting, whisk together the ricotta cheese, sour cream, Cup4Cup Multipurpose Flour and kosher salt until smooth and homogenous. Refrigerate this as well until it is time to build the Tarte Flambée.
- Using a sharp cut the onion in 1” wide segments parallel to the cuts made to remove the top and root stock. Then cutting perpendicular to that, slice 1/8” thick slices of onion.
- Line a plate with paper towels. In a medium sauté pan on medium heat, heat the canola oil until it shimmers slightly but does not smoke. Add the onions and stir them occasionally until they are translucent and bend under their own weight. Transfer them onto a plate lined with paper towels.
- As the onions cool and dough rests, cut the bacon into 1” x 1” squares. If you have strips of bacon, then cut it into 1” pieces.
- After the dough has rested, place the dough between the two sheets of parchment. Use a rolling pin to roll it into a 18” x 13” rectangle (the size of a sheet pan). When you notice the paper starting to wrinkle, peel the parchment paper back and re-lay it onto the dough and continue rolling. Periodically check the bottom and follow the same procedure.
- Once the dough is rolled out, line the sheet tray with parchment. Pour the olive oil into the sheet tray and spread it around evenly. Lay the rolled dough onto the oiled sheet tray. Dot the dough with a fork.