German Bacon and Onion Tart—flammekueche Recipe

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German Bacon and Onion Tart—flammekueche
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Ingredients
10
Count
Nutrition
1123
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. For the tart dough:
  2. Mix the flour, yeast, honey, and salt in a food processor. With the machine running, add the water through the feed tube, followed by the vegetable oil. Process until the dough forms a ball, about 30 seconds.
  3. Turn the dough out onto the counter and knead by hand for 30 seconds, adding extra flour if the dough is sticky. Wrap the dough in plastic wrap and refrigerate for 2 hours, or up to 2 days.
  4. Adjust an oven rack to the lowest position, set a baking stone on the rack, and heat the oven to 500 degrees; let the baking stone heat for 1 hour.
  5. Topping.
  6. Mix the crème fraîche, 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg together, cover with plastic wrap, and refrigerate until needed.
  7. Cook the bacon in a 12-inch nonstick skillet over medium heat until browned and most of the fat has rendered, about 10 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet. Add the onions and 1/2 teaspoon salt to the fat left in the skillet, cover, and cook over medium heat, stirring occasionally, until the onions are softened and have released their juices, about 10 minutes. Uncover and continue to cook, stirring often, until the onions begin to brown, about 6 minutes; set aside off the heat.
  8. Assembly.
  9. Remove the dough from the refrigerator. Divide it into two equal pieces, forming each piece into a ball. Place one ball on a lightly floured sheet of parchment paper and cover with one large sheet of plastic wrap (or two small overlapping pieces). Using a rolling pin, roll the dough into a 15 by 9-inch oval. Slide the parchment paper with the dough onto an inverted baking sheet.
  10. Spread half of the crème fraîche mixture over the dough, leaving a 1/2-inch border at the edge. Scatter half of the onion mixture and half of the bacon over the top. Slide the parchment with the tart onto the heated baking stone. Bake until the edges of the tart are golden brown and the parchment releases from the tart bottom, 5 to 7 minutes. While the first tart bakes, roll out and assemble the second tart on a sheet of parchment paper using the remaining dough and topping. Cut the baked tarts into about 6 pieces, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1122.93 Kcal (4701 kJ)
Calories from fat 545.89 Kcal
% Daily Value*
Total Fat 60.65g 93%
Cholesterol 35.49mg 12%
Sodium 695.04mg 29%
Potassium 504mg 11%
Total Carbs 122.44g 41%
Sugars 13.18g 53%
Dietary Fiber 8.57g 34%
Protein 19.93g 40%
Vitamin C 16.1mg 27%
Iron 6.3mg 35%
Calcium 167mg 17%
Amount Per 100 g
Calories 188.82 Kcal (791 kJ)
Calories from fat 91.79 Kcal
% Daily Value*
Total Fat 10.2g 93%
Cholesterol 5.97mg 12%
Sodium 116.87mg 29%
Potassium 84.75mg 11%
Total Carbs 20.59g 41%
Sugars 2.22g 53%
Dietary Fiber 1.44g 34%
Protein 3.35g 40%
Vitamin C 2.7mg 27%
Iron 1.1mg 35%
Calcium 28.1mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.7
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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