Main Course
Tarte Flambée
Ingredients
- 375 g ready-to-roll puff pastry
- 250 g sour cream
- 100 g Emmental
- 100 g vintage gruyere
- 200 g bacon lardons
- 2 onions
- 2 tbsp butter
- 4 springs of fresh thyme
- Pinch of nutmeg
- 1 egg
Method
- Slow cook the onions, peel and slice the onions into semi-circles.
- Melt the butter over low to medium heat.
- Add in the onions, turn the heat down and allow the onions to cook for about 30 minutes until deeply golden and caramelised.
- Preheat the oven.
- Line a flat rectangular baking tray with parchment or grease lightly. Roll out the pastry.
- Cut an indent border of about 3cm all around the edge.
- Fry off the bacon lardon until crispy. Grate the cheese.
- Spread the sour cream, over the base. Sprinkle over the bacon and cheese.
- Spread out the slow-cooked onions over the top. Sprinkle over the thyme leaves. Brush the edges of the pastry with egg wash.
- Bake in the oven for 30 minutes at 180℃ or until the pastry is crisp and the cheese is melted.
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