After a strenuous hike or a brisk trail run, it may also be a bit heartier. The tarte flambée is quick to prepare and tastes sensationally crispy. Our camping recipe is presented by outdoor chef Kieran Creevy.
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From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on ISPO.com. Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.
Bacon with a good mix of meat and fat
Image credit: Lisa Paarvio / Lisa Paarvio
Ingredients for 2 people
- 2 cups flour
- 1 teaspoon baking powder
- 50 ml olive or canola oil
- 1 tsp coarse salt
- water as needed
- Pork lard or lardons (If using lard, buy one with a good mix of meat and fat and dice finely)
- ½ onion
- crème fraîche or cottage cheese
Preparation
- Mix all ingredients except water in a silicone bag with a roll-top closure or a reusable plastic-free waterproof bag so that you can knead the dough well without getting sticky hands.
- Mix roughly.
- Add enough water to make a stiff dough, close the bag and knead well.
- Dust a wooden cutting board with additional flour, break off a tennis ball-sized lump of dough, flatten it well with your hands or a rolling pin, and spread it out into a rough rectangle, folding in the edges to keep the crème fraîche from running onto the pan.
- Toast in a dry pan for 2-3 minutes per side. Set aside.
- Dry fry the onions and lard/lardons.
- Spread the crème fraîche on the toasted dough, top with onions and bacon. Dig in.
- Make more as desired.
Image Credits: All images by Lisa Paarvio. Find more on Instagram at. @lisapaarviophotography.
