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Traditional tarte flambée in wood-fire oven
Traditional tarte flambée in wood-fire oven
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This is a homemade Alsatian tarte flambée made in an wood-fire oven according to ancient traditions. A tarte flambée was made from the the bread dough leftovers by farmers wives. The farmers had the tarte flanbée for lunch the day after out in the fields. It is tradition to eat it with the hands folded together, and of course tastes delicious !!

Ingredient List for 8 servings:
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100 ml Sour cream
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250 ml Crème fraîche
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1 teaspoon Salt
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1 teaspoon Black pepper
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2 tablespoons Flour
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2 Onions
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200 gr Smoked bacon
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100 ml Rapeseed oil

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25 gr Yeast
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700 gr Flour
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500 ml Water
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1 teaspoon Salt
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1 tablespoon Rapeseed oil

Instructions:
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Start to prepare the topping by pouring the sour cream, Crème fraîche, salt, pepper and the flour in a bowl and mix together. Place the bowl in the fridge for minimum 2 hours.
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Now it is time to make the dough by crumble the yeast in a bowl. Add water so it is covering the yeast, and stir together until the yeast is resolved. Let the yeast rest for thirty minutes.
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Pour the rest of the water, salt, flour and the rapeseed oil and mix together to a smooth dough. Cover the bowl with a wet towel and let it rest for minimum hour in the oven without any heat.
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Take out the dough from the oven and divide it in 8.
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Roll the dough very thin on baking papers.
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Cut the onions and bacon in thin slices.
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Prepare the wood-fire oven and make sure the fire is over and the wood is only glowing before start the cooking.
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Place the dough on a dough spatula with a long handle. Spread topping evenly on top. Place some of the oven and bacon, and sprinkle rapeseed oil on it.
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Place the dough on a dough spatula with a long handle. Spread topping evenly on top. Place some of the oven and bacon, and sprinkle rapeseed oil on it.
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Place it gently in the wood-fire oven for approx 5 minutes, take it out and turn it and place it back in the oven for approx 5 minutes. Be careful to look all the time so it doesn't get to burn.
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Cut the tarte flambeé in 6 and serve it immediately, be careful not to burn your self.

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This recipe is from France , Alsace.
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