Take the ingredients for the bread and make them into a dough. If you knead it by hand, the dough is going to become smooth. So add some grease or oil and knead it well one more time until it's slightly transparent.
Place the dough in a warm spot and let the dough rise for 40 minutes until it has doubled in size. Take some warm water at 30℃ and cover the bowl with plastic wrap.
Divide the dough into 6 portions and shape them into balls. Let them sit for 20 minutes. Pinch the sides and cover them with a tightly wrung out damp towel.
Take the softened sour cream and light cream, thinly sliced onions and nutmeg and mix together. Eyeball the amounts of sugar.
Once the dough is done rising, roll out the dough with a rolling pin into an oval shape (About 10cm x 22cm)
Arrange the dough on a tray and then take the mixture from step four and place it on top. Let the dough rise a second time for 20 minutes. Just let it rise as is. Don't cover it.
In a preheated oven at 190℃, bake for 15 minutes and it's done. Top with parsley if you'd like.
This is a picture of the dough that was only divided into 3 portions. I put it on an appropriately sized baking sheet and baked it. I rolled the dough out to a 22cm x 25cm shape.
Story Behind this Recipe
This Tarte Flambé is a regional specialty from the Alsace region in France. It's originally made with bacon, but I think just onions is simple and delicious.
If you thinly roll out the dough, it's slightly crunchy. When you make 6 oval-shaped portions, it becomes a bit fluffy. Make it how you'd like.