Canadian Very Strong White flour

TARTE FLAMBEE

100% Canadian Very Strong White flour

Try this thin crisp tarte from Alsace if you fancy a change from pizza. It’s quite simple to prepare, with a basic white dough covered with crème fraîche and bacon lardons.

Serves 4 to 6

  • 480g Marriages 100% Canadian Very Strong White flour
  • 1 teaspoon sea salt
  • 15g fresh yeast OR 1x7g sachet easyblend dried yeast
  • 300ml tepid water
  • 1 teaspoon melted butter OR olive oil

Topping:

  • 225g rindless smoked streaky bacon or ready cut lardons
  • 1 large red onion
  • 280ml crème fraiche
  • sea salt and ground black pepper, to taste

First make the dough: mix the flour with the salt (and the easyblend dried yeast if using) in a mixing bowl, and make a well in the centre. If using fresh yeast, crumble it into the tepid water and stir well.

Pour the water and melted butter (or oil) into the well in the flour. Mix just enough of the flour into the water to make a smooth thin batter, then cover the bowl and leave for 20 minutes. Work in the rest of the flour to make a soft but not sticky dough.

Turn out the dough onto a lightly floured worksurface and knead thoroughly for 10 minutes until very smooth and elastic (the dough can also be kneaded in a large mixer fitted with a dough hook - use low speed and knead for no more than 5 minutes).

Return the dough to the bowl, cover tightly or slip the bowl into a large plastic bag and leave in a warm spot until doubled in size – about 1 hour. Meanwhile prepare the topping. Cut the bacon, into thin matchstick like strips with kitchen scissors. Peel and thinly slice the onions into thin rounds. Heat the oven to 230°C, 450°F, Gas Mark 8. Lightly grease 2 baking trays.

Punch down the risen dough and divide into 2 equal portions. Roll, stretch and pull each piece of dough into a thin rectangle slightly larger than your baking trays. Lay one piece of the dough over each tray. Spread half of the crème fraiche evenly over each piece of dough. Scatter over the bacon and onion rings, then season with salt and pepper. Fold over the overhanging edges. Bake immediately for 12 to 15 minutes until golden brown with crunchy edges. Cut each tarte into 2 or 3 pieces and serve immediately.

Tarte Flambee