Name: Whole Wheat Tarte Flambée with Leek, Bacon, and Apple
Total time: 35 min
Yield: 4

Introduction

This crispy whole wheat tarte flambée is a wonderful family meal for children aged three and up. The sweet and savory combination of apple and bacon sparks curiosity for new flavors. At the same time, the whole wheat flour provides long-lasting energy for active afternoons.

Ingredients

For the dough:

200 g whole wheat flour (wheat or spelt, organic if possible)
100 ml lukewarm water
2 tbsp olive oil
1 small pinch of salt

For the topping:

100 g sour cream or crème fraîche
1 small leek (white and light green parts only)
50 g lean bacon, diced
1 medium apple (such as Elstar)

Preparation

Preheat the oven to 220 degrees Celsius using top and bottom heat.
In a bowl, knead the whole wheat flour, lukewarm water, olive oil, and salt into a smooth dough.
Roll out the dough very thinly on a piece of floured parchment paper.
Wash the leek thoroughly and cut it into very fine rings.
Wash the apple, remove the core, and cut it into thin slices.
Spread the sour cream evenly over the rolled-out dough.
Distribute the leek rings, diced bacon, and apple slices over the sour cream.
Bake the tarte flambée in the preheated oven for about 12 to 15 minutes until the edges are crispy.
Remove the tarte from the oven and let it cool well before serving. Always check the temperature before your child takes the first bite.

Variations and Tips

For a vegetarian version, you can simply replace the bacon with diced smoked tofu or thinly sliced mushrooms.
You can easily vary the tarte flambée by using pear instead of apple or mild red onions instead of leek.
Leftovers can be kept covered in the fridge for up to two days and briefly reheated in the oven. Freezing is not recommended for this dish, as the sour cream can become watery.
For adults, you can sprinkle some freshly cracked black pepper and fresh thyme over the tarte after baking.

Allergy and Safety Information

This recipe contains wheat (gluten) and dairy products, which are among the main allergens. Always introduce new ingredients one at a time and in small amounts so you can easily observe any potential reactions. Bacon is quite salty, which is why this dish is best suited for older children from three years of age. If you have any uncertainties about your child's diet, it is best to speak with your pediatrician.

Nutritional Information

The whole wheat flour in this recipe provides valuable fiber, supporting healthy digestion. The leek and apple bring important vitamins to the plate, while the sour cream offers some calcium for the bones. This combination of nutrients is ideal for growing children who need plenty of energy for their daily adventures.

Preparation

Preheat the oven to 220 degrees Celsius using top and bottom heat.

In a bowl, knead the whole wheat flour, lukewarm water, olive oil, and salt into a smooth dough.

Roll out the dough very thinly on a piece of floured parchment paper.

Wash the leek thoroughly and cut it into very fine rings.

Wash the apple, remove the core, and cut it into thin slices.

Spread the sour cream evenly over the rolled-out dough.

Distribute the leek rings, diced bacon, and apple slices over the sour cream.

Bake the tarte flambée in the preheated oven for about 12 to 15 minutes until the edges are crispy.

Remove the tarte from the oven and let it cool well before serving. Always check the temperature before your child takes the first bite.

Variations and Tips

For a vegetarian version, you can simply replace the bacon with diced smoked tofu or thinly sliced mushrooms.

You can easily vary the tarte flambée by using pear instead of apple or mild red onions instead of leek.

Leftovers can be kept covered in the fridge for up to two days and briefly reheated in the oven. Freezing is not recommended for this dish, as the sour cream can become watery.

For adults, you can sprinkle some freshly cracked black pepper and fresh thyme over the tarte after baking.

Allergy and Safety Information

Nutritional Information