Recipes: Tarte flambée with smoked bacon, crème fraîche & reblochon

Tarte flambée with smoked bacon, crème fraîche & reblochon

This dish originates from Alsace and has a thin bread base - this is John Torode's version

  • 250g unbleached white bread flour , plus more for dusting
  • 1 tsp fresh yeast
  • 1 tsp golden caster sugar
  • olive oil

FOR THE TOPPING

  • 6 tbsp crème fraîche
  • ½ red onion , very thinly sliced
  • 200g smoked lardons , or use smoked streaky bacon, cut into quite thick pieces
  • 100g reblochon cheese , thinly sliced

    Method

    1. Put 50g of the flour in a bowl with the yeast, sugar, 1 tbsp olive oil and 4 tbsp water. Mix and leave for 1 hour, until the mixture is bubbly and doubled in size.
    2. Put in a food processor and, with the machine running, gradually add the remaining flour and 2 tsp salt. Add just enough water to make a soft but not sticky dough (about 2 tbsp). You can also do this by hand.
    3. Heat the oven to 200C/fan 180C/gas 6. Roll the dough out thinly into a square or round about 30cm and put on a baking tray. Spread the dough with the crème fraîche, followed by the onions and bacon, making sure to go all the way to the edge with all the ingredients. Season well with black pepper.
    4. Bake for 20 minutes, until the tart is golden and the base crisp. Top with the reblochon and pop back into the oven for 3 minutes until the cheese has melted.

    PER SERVING

    544 kcalories, protein 20,5g, carbohydrate 51,5g, fat 29,9 g, saturated fat 14,7g, fibre 2,2g, salt 4,65 g