Tarte flambée (bacon and onion flatbread)
A crackly thin crust spread with tangy sour cream and topped with bacon and sweet onions, the Alsatian flatbread that tastes like something from a bakery in France.
- 40 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.04 a serving
- 570 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 6 slices bacon
- 1 yellow onion, very thinly sliced
- 13¾ oz pizza dough, 1 refrigerated tube
- ¾ cup sour cream
- 1 tbsp chives, chopped (optional)
From your pantry
- 1 tbsp olive oil
- 1 pinch salt
- ¼ tsp black pepper
Each serving has about 570 calories, 14 g protein, 52 g carbs and 34 g fat, and costs about $2.04 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No sour cream? Plain Greek yogurt works.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F and brush a large with the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Cut the bacon into ½-inch strips and very the onion.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Cook the bacon in a over medium for 5 to 6 minutes, until it’s cooked but still soft, then add the onion and cook 3 minutes more. on a paper towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Medium heatTimer: 9 min
Dolly’s tip: The bacon keeps crisping in the oven, so it only needs a head start here.Unroll the dough on the pan and stretch it as thin as you can, to the edges of the pan.
Dolly’s tip: Thin is the whole point. If it springs back, wait 5 minutes and stretch again.Stir the sour cream with the salt and pepper and spread it over the dough, leaving a thin border. Scatter the bacon and onion over the top.
12 to 15 minutes, until the edges are deep and the bacon and the bottom of the crust are .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 13 min
Food safety: Cook bacon until it’s crisp and no longer translucent.
Scatter the chives over the top, cut into squares, and eat hot.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
