Flammküche or tarte flambée

Name: flammküche or tarte flambée
Total time: 100 min
Yield: 2
Ingredients: 200 gram patent flower; 5 bag instant yeast; 150 ml water; 2 tablespoon olive oil; 100 gram cr? me fra? che; 1 thick thick leek; 1 small red pepper; 125 gram bacon strips; 50 gram grated cheese

Ingredients

Directions

Mix in a bowl the flour with yeast and half a teaspoon of salt.
Add the water and the olive oil while stirring.
Mix everything into a cohesive dough and knead it on the work surface in five to ten minutes to form a smooth and elastic dough.
Leave it in the bowl covered with plastic wrap in a warm place for more than 45 minutes until the volume doubles.
Preheat the oven to 220 ° C.
Divide the dough into two pieces and roll it out on a floured surface to elongate of twenty cm wide.
Place the dough on a baking sheet covered with parchment paper and brush them with crème fraîche.
Cut the leeks and peppers into wafer-thin rings and strips.
Divide the leeks, peppers and bacon strips over the dough and sprinkle with grated cheese.
Fry the flammküche in the oven in twenty minutes until golden brown and done.
Serve the flammküche on a shelf and cut it into pieces.