Tarte Flambé (Baked Onion Flatbread)

Name: Tarte Flambé (Baked Onion Flatbread)
Yield: 6 servings
Cuisine: American
Ingredients: 250 grams Bread flour; 50 grams Cake flour; 3 grams Sugar; 5 grams Salt; 6 grams Dry yeast; 195 grams Water; 10 grams Olive oil; 1 onion Onion; 100 grams Light cream (The low fat version); 60 grams Sour cream; 1 Salt and pepper; 1 dash Nutmeg; 1 dash Parsley (as much as you like)

cookpad.japan @cookpad_jp

This Tarte Flambé is a regional specialty from the Alsace region in France.
It's originally made with bacon, but I think just onions is simple and delicious.

If you thinly roll out the dough, it's slightly crunchy.
When you make 6 oval-shaped portions, it becomes a bit fluffy.
Make it how you'd like. Recipe by uronn

This Tarte Flambé is a regional specialty from the Alsace region in France.
It's originally made with bacon, but I think just onions is simple and delicious.

If you thinly roll out the dough, it's slightly crunchy.
When you make 6 oval-shaped portions, it becomes a bit fluffy.
Make it how you'd like. Recipe by uronn

cookpad.japan @cookpad_jp

This Tarte Flambé is a regional specialty from the Alsace region in France.
It's originally made with bacon, but I think just onions is simple and delicious.

If you thinly roll out the dough, it's slightly crunchy.
When you make 6 oval-shaped portions, it becomes a bit fluffy.
Make it how you'd like. Recipe by uronn

This Tarte Flambé is a regional specialty from the Alsace region in France.
It's originally made with bacon, but I think just onions is simple and delicious.

If you thinly roll out the dough, it's slightly crunchy.
When you make 6 oval-shaped portions, it becomes a bit fluffy.
Make it how you'd like. Recipe by uronn

Saved

Ingredients

6 servings

Bread dough:
250 gramsBread flour
50 gramsCake flour
3 gramsSugar
5 gramsSalt
6 gramsDry yeast
195 gramsWater
10 gramsOlive oil
Toppings:
1onion Onion
100 gramsLight cream (The low fat version)
60 gramsSour cream
1Salt and pepper
1 dashNutmeg
1 dashParsley (as much as you like)

Saved

Steps

1

Take the ingredients for the bread and make them into a dough. If you knead it by hand, the dough is going to become smooth. So add some grease or oil and knead it well one more time until it's slightly transparent.
2

Place the dough in a warm spot and let the dough rise for 40 minutes until it has doubled in size. Take some warm water at 30℃ and cover the bowl with plastic wrap.
3

Divide the dough into 6 portions and shape them into balls. Let them sit for 20 minutes. Pinch the sides and cover them with a tightly wrung out damp towel.
4

Take the softened sour cream and light cream, thinly sliced onions and nutmeg and mix together. Eyeball the amounts of sugar.
5

Once the dough is done rising, roll out the dough with a rolling pin into an oval shape (About 10cm x 22cm)
6

Arrange the dough on a tray and then take the mixture from step four and place it on top. Let the dough rise a second time for 20 minutes. Just let it rise as is. Don't cover it.
7

In a preheated oven at 190℃, bake for 15 minutes and it's done. Top with parsley if you'd like.
8

This is a picture of the dough that was only divided into 3 portions. I put it on an appropriately sized baking sheet and baked it. I rolled the dough out to a 22cm x 25cm shape.