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Tarte Flambee

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat the butter and a splash of oil in a large heavy-bottomed pan and gently sauté the onions and bacon with some ground pepper for about 5 mins until tender, stirring now and again.
  • Lay a pastry sheet on a lightly oiled, large baking tray. Then spread a thin layer of crème fraiche almost to the edges and top with a thin layer of the onion mixture.
  • Repeat the process with the remaining pastry sheet, crème fraiche and onion mixture.
  • Beat the egg and milk, and brush the pastry edges with the egg wash. Then sprinkle plenty of grated parmesan over the top and cook in the oven for about 10 mins until risen and golden brown.
  • Cut into squares and serve as a snack or leave as is and serve with a simple green salad for a light lunch.

Ingredients

  • 30 gm butter
  • olive oil
  • 2 medium onions, finely chopped
  • 2 cm whole piece of streaky bacon, diced
  • freshly ground black pepper
  • 2 puff pastry sheets
  • cooking oil spray
  • 100 gm crème fraiche (or sour cream)
  • 1 large egg
  • ¼ cup milk
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm