Traditional French tarte flambe made in the form of a cake with topped with sour cream, cheese, onions and bacon, but it will become even more satisfying and more piquant if you add a tortilla scrambled eggs with fresno peppers and goat cheese. As a basis, you can take the finished dough for pizza. It is baked and then covered with sour cream sauce with fresh herbs, grated cheddar and caramelized onions with crispy fried bacon. After the cheese is melted in in the oven, the tarts are covered with pieces of omelet (or talkers) and подаются на завтрак. 
Time: one hour. 45 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. cream fresh
- 2 tbsp. l chopped fresh parsley leaves, + optional for filing
- 2 tbsp. l chopped fresh chives, + extra for filing
- 1 tbsp. l chopped fresh leaves of tarragon + additionally for filing
- 0.5 kg purchase pizza dough
- 2 tbsp. l rapeseed oil + optional to grease
- 4 tbsp. l (60 gr.) Unsalted butter
- 1 large onion vidalia, cut in half and thinly chopped
- Pinch of sugar
- 220 gr smoked bacon sliced across a short thick straws
- 2 tbsp. grated hot cheddar
- 1 pepper fresno, thinly sliced
- 6 large eggs
- 55 gr. soft goat cheese, cut into small pieces and frozen for 5 minutes
Recipes with similar ingredients: yeast dough, bacon, cheese cheddar, goat cheese, fresno pepper, eggs, onion vidalia, sour cream, tarragon
Recipe preparation:
- Whip in a bowl cream fresh, parsley, chives and tarragon; salt and pepper to taste. Cover and refrigerate for 30 minutes.
- Preheat the oven to 200 ° C. Divide the dough in half. Roll each piece into a very thin 25×30 rectangle see grease with rapeseed oil, place on a baking sheet and bake until golden color, about 10 minutes.
- In a small frying pan over medium heat, heat 1 tbsp. l vegetable oil and 1 tbsp. l (15 gr.) Butter. Add onion and sugar and sauté, stirring occasionally, until caramelized onions, about 30 minutes. Salt and pepper.
- In a medium saucepan over medium heat, heat the remaining 1 tbsp. l vegetable oil. Add the bacon and fry, until it becomes golden and crispy, about 10 minutes. Place the slotted spoon on a paper-covered plate towels.
- Spread the sour cream with herbs on the base for the tart. From above sprinkle with cheddar evenly and add caramelized onions and bacon. Bake until the cheese melts, about 5 minutes.
- Meanwhile, in a medium-sized pan with non-stick coating over medium heat, heat the remaining 3 tbsp. l (45 gr.) butter. Add fresno chilli and fry until soft, about 2 minutes. Beat the eggs in a bowl until smooth. salt and pepper. Pour the eggs into the pan and constantly stir with a silicone spatula until they harden. Add goat cheese.
- Spread the omelet evenly over the tarts and sprinkle with the remaining greens.
