My boyfriend and I do not exactly follow the traditional recipe, but if you want to make it the traditional way, you can find a recipe here. We exchange the dough with pizza dough because it simply saves time and therefore makes it a perfect weeknight dinner and instead of using crème fraîche, we're using a mixture of crème fraîche and soured cream to reduce the fat a little. You can replace the leek with onions or spring onions, we have tried and liked each variant. When you use onions or spring onions, you don't need to steam them before you put them on the tarte.
1 packet of store-bought pizza dough
100g of crème fraîche
100g of soured cream
1 leek, finely sliced and steamed for about 10 minutes (you can also pop it in the microwave for two minutes or so)
200g of diced bacon
Preheat the oven to 200°C/390°F. Place the pizza dough on a baking tray lined with parchement paper. If you like it a little more crispy, you can spread the dough a little more thinly. Take a fork and poke little holes in the dough so it will rise evenly. Put it in the oven and bake it for about 10 minutes. In the meantime, combine the soured cream and the crème fraîche and season it with salt and pepper. When the ten minutes are over, take the dough out of the oven and spread the soured cream/crème fraiche mixture. Top with the steamed leek and the diced bacon. Put it back in the oven for another 10-15 minutes.
Enjoy your Tarte Flambée while it's still warm!
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