Rivaner trocken

Ingredients

• 250 gAll-purpose flour
• 125 mlWater
• 2 tbspVegetable oil
• 0,5 tspSalt
• 200 gCrème fraîche or sour cream
• 125 gSmoked bacon cubes
• 2 piecesOnions
• 1 pinchNutmeg
• 1 pinchBlack pepper

Preparation

1. 1Preheat the oven and a baking sheet to 250°C (482°F) using conventional top/bottom heat.
2. 2Quickly knead the flour, water, oil, and salt in a bowl to form a smooth dough.
3. 3Peel the onions and slice or shave them into paper-thin rings.
4. 4Stir the crème fraîche until smooth with freshly ground pepper and a pinch of nutmeg.
5. 5On a floured surface, divide the dough into two portions and roll each out extremely thin.
6. 6Place the dough discs onto parchment paper and spread the cream mixture evenly over them.
7. 7Distribute the bacon cubes and onion rings over the cream.
8. 8Bake the Tarte Flambée one after the other directly on the hot baking sheet for about 10 to 12 minutes, until the edges are golden brown and crispy.