105 g Bacon
50 g Crème fraîche
10 ml Extra virgin olive oil
1 pinch Freshly ground pepper
125 ml Lukewarm water
1 pinch Nutmeg
4 g Salt
200 g Spelt flour
50 g White onion
Combine the flour and salt in a mixing bowl. Gradually add the water and oil then knead the ingredients in a food processor at medium speed for at least 10 minutes to form a smooth dough. Put the dough in a bowl, cover with cling film and leave in the fridge for around 30 minutes.
Ingredients
125 ml Lukewarm water, 10 ml Extra virgin olive oil, 200 g Spelt flour, 2 g Salt
In the meantime, peel the onions and cut them into rings (approx. 5 mm thick). Trim and wash the spring onions then chop into fine rings, finely dice the bacon. Season the crème fraîche with salt, pepper and freshly grated nutmeg and stir.
Ingredients
50 g White onion, 105 g Bacon, 50 g Crème fraîche, 2 g Salt, 1 pinch Freshly ground pepper, 1 pinch Nutmeg
Divide the tarte flambée dough into two portions. Thinly roll out half of the dough on a well-floured work surface and place it on the universal tray.
Start the “Spelt tarte flambée” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Spread the crème fraîche onto the dough, top with onion rings and bacon. Once the BORA X BO has heated up, insert the universal tray.
Remove the cooked tartes flambées from the oven. Sprinkle the spring onion on top and serve hot.
273
12.12 g
8.69 g
36.14 g
