Dough
250 g white flour
1 tsp salt
125 ml cold water
2 tbsp rapeseed oil
Tarte flambée
100 g crème fraîche
100 g bacon rashers
cut into fine strips
1 red onion
cut into thin rings
Some pepper
Dough
Put the flour, salt, water and rapeseed oil in the mixing bowl of the food processor and knead with the dough hook for about 10 minutes until the dough is smooth. Use the palm of your hands to repeatedly stretch the dough towards you on the work surface until a compact ball is formed. Cover the dough and leave to rest at room temperature for about 30 minutes.
Tarte flambée
Put the pizza steel into the cold cooking space and preheat to 260 °C using the PizzaPlus mode. Cut the dough in half, shape into balls and leave to rest for about another 15 minutes. On a lightly floured work surface, roll out one ball of dough about 1 mm thick. Top the tarte flambée base with half of the crème fraîche, bacon and onions. Sprinkle over the pepper. Use the flour-dusted pizza peel to transfer the tarte flambée onto the preheated pizza steel in the cooking space and bake for about 5 minutes until crispy. Repeat the same procedure with the second ball of dough.
Action
(Pre-)heat cooking space to 260 °C with PizzaPlus
Put the pastry in
PizzaPlus 260 °C for 5 Mins
Additional information
Created by
V-ZUG Ltd.
Created on
2/9/25
