Name: Tarte Flambée (Elsässer Flammkuchen)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: French
Ingredients: Bob's Red Mill Dark Rye Flour, Organic; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Morton Iodized Salt, 26 Ounce; Talking Rain AQA Water, 9.5 pH; Daisy Light Sour Cream; Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free; Organic Onion; Hormel Black Label Thin Cut Canadian Bacon; Morton Iodized Salt & Black Pepper; Boar's Head Cheese, Gruyere, Hickory Smoked

Preheat the oven to the highest temperature (usually 500° Fahrenheit or 260° Celsius) and if you have a pizza stone, feel free to use it. Baking it on a baking sheet covered with parchment paper works fine as well.

Make The Dough

Mix together the dough ingredients. If it’s still sticky, add some more flour until you are able to work it with your hands. If it's too dry, add some more water.

oz flour

tbsp Olive Oil

tsp salt

cup water

Prepare the Toppings

Mix together the sour cream and heavy whipping cream. I personally LOVE to add in some shredded gruyère for an added rustic flavor, which is totally optional and not as traditional. Season to taste with some salt and pepper.

oz sour cream

fl oz heavy whipping cream

oz gruyère cheese

salt and pepper

Assemble & Bake

Roll out the dough thinly and spread out the sour cream mixture on it using a spoon.

Evenly distribute the onion rings and cut up bacon (I like lardons, which are thin strips or diced bacon for Flammkuchen).

oz yellow onion

oz bacon

Bake for about 15-20 minutes or until the bacon starts becoming crispy and the crust starts becoming golden. Feel free to garnish with chopped, fresh herbs like chives and parsley, if available. Guten Appetit!