Bacon Onion Tarte
This hearty tarte flambée becomes a good source of protein thanks to the topping of curd cheese and turkey bacon - the muscles benefit from this, but the nutrient can also be used as a building material throughout the body. Thanks to the spelt flour Tyoe 1050, the proportion of husk is still quite high compared to conventional white flour. This is significant because the flour is richer in fibre and thus supports healthy digestion.
For the vegetarian version of the hearty tarte flambée, you can replace turkey bacon with dried tomatoes, for example.
- For the dough
- 400 grams
- 1 packet
Dry yeast (about 7 grams)
- 1 teaspoon
- 1 teaspoon
Pastry flour (to work)
For the dough: Mix flour with yeast, salt and sugar and about 225 ml (approximately 7.6 ounces) of lukewarm water and knead into a medium-firm dough until it releases from side of the bowl. Cover with plastic wrap and let rise about 30 minutes in a warm place.
Preheat oven with an inserted baking sheet at 240°C (approximately 475°F).
Roll out dough on a lightly floured surface into 4 thin pancakes and lay on baking paper (cut sheet to size sheet).
For covering: Cut bacon into small cubes. Peel onions and chop finely. Mix quark with crème fraîche and egg yolks and season with salt and pepper. Spread quark mixture onto the sheet of dough and leave a margin around the edge. Spread onions and bacon on it. Take baking sheet from the oven, place baking paper with the tarts gently pulling on it and bake until golden brown in preheated oven for 10-15 minutes. Serve sprinkled with chives.