The classic Alsatian dish, interpreted in my own way

Ingredients

• 300 g wheat flour
• 25 g fresh yeast
• a little milk, just sufficient for a lean dough
• 3-4 medium onions, thinly sliced
• 150 g streaked bacon in thin slices
• 1 cup sour cream
• 100 g goat cheese
• a little olive oil
• a little fresh thyme
• Seasoning (salt and pepper)

Preparation

For the tarte flambée:

1. Crumble the yeast into lukewarm milk and let it dissolve. Add the flour and a bit olive oil. Then knead it into a smooth, firm dough.
2. Cover the dough and let it rise for 25-30 minutes in a warm place.
3. Knead the risen dough again and roll it out until it is quite thin.
4. Preheat the oven to the highest setting.

The topping:

1. Season the sour cream with salt and pepper. Add thyme according to taste.
2. Spread this onto the dough. On top of that, arrange the sliced onions and bacon and the crumbled goat cheese.
3. Bake the tarte in the preheated the oven for approximately 12-15 minutes.

Serving suggestion

Serve immediately in bite-sized pieces with a glass of dry white wine.