The Dish: Mushroom & Swiss Tarte Flambée at Sandrine's

Flammekueche (Tarte Flambée)

Dough

2 ½ cups flour

1 cup cold water

¼ tsp salt

1 tbsp instant dry yeast

Yield: approximately 2 10 free formed flammekueche

Line (2) cookie sheets with parchment paper.

In the bowl of a large mixer, combine all the ingredients. Mix with a dough hook for 5 to 7 minutes, scraping the bowl occasionally, until the dough forms a sticky ball on the end of the hook. Transfer the dough o a greased bowl and cover it with plastic wrap. Let rise in a warm place until doubled, approximately one hour. Punch down and divide into six equal pieces.

Place one piece of dough on a floured board and coat with flour. With a floured rolling pin, roll out the dough into a rough rectangle, approximately 10-12 across and 1/8 thick making sure there is flour on both sides of the dough at all times. Place dough on a parchment lined cookie sheet. Repeat with remaining dough. Cover and refrigerate any rolled out dough while you prepare the topping. Dough can be prepared one day in advance, wrapped and refrigerated, until ready to roll.

Topping

1 cups Fromage Blanc

½ cup Sour Cream

1/3 cup Heavy Cream

Pinch nutmeg

Pinch white pepper

Pinch salt

1 tbsp Vegetable Oil

1 egg yolk

1 ½ cups thinly sliced caramelized onions

12 sliced Hickory Smoked Bacon

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