Tarte Flambée
Tarte Flambée is a traditional Alsatian flatbread with a thin, crispy crust and a rich, savory topping.A thin homemade dough creates a light, crisp base.Crème fraîche provides a creamy, slightly tangy topping.Thinly sliced onions add natural sweetness.Bacon lardons bring a smoky, salty flavor.High-temperature baking gives the tart its signature crisp texture.It is perfect for appetizers, lunch, casual dinners, or sharing with friends.
Ingredients
For the Dough
- 2 cups (250 g) all-purpose flour
- ½ cup (120 ml) lukewarm water
- 2 tablespoons olive oil
- ½ teaspoon salt
For the Traditional Topping
- ¾ cup (180 g) crème fraîche
- ¼ cup (60 g) fromage blanc or thick plain yogurt
- 6 ounces (170 g) bacon lardons or thick-cut bacon, diced
- 2 medium white or yellow onions, thinly sliced
- ¼ teaspoon freshly ground black pepper
- A small pinch of nutmeg, optional
- Salt, as needed
Instructions
- In a large mixing bowl, combine the flour and salt. Add the lukewarm water and olive oil. Mix until the ingredients form a rough dough.Transfer the dough to a lightly floured surface and knead for approximately 5 minutes until smooth and elastic. The dough should be firm but pliable rather than sticky.
- Cover the dough with a clean kitchen towel and let it rest for about 30 minutes at room temperature. This allows the dough to relax, making it easier to roll into a very thin sheet.
- Preheat your oven to its highest practical temperature, ideally around 475–500°F (245–260°C). If using a pizza stone or baking steel, preheat it according to the manufacturer's instructions. A thoroughly heated surface helps create the signature crisp crust.
- In a small bowl, combine the crème fraîche and fromage blanc. Season with black pepper and a small pinch of nutmeg, if desired. Stir until smooth.
- Peel the onions and slice them as thinly as possible. Cut the bacon into small strips or cubes.For a traditional-style topping, the bacon can be added directly if it is thinly cut and suitable for quick cooking. If using thick bacon pieces, briefly cook them in a skillet until some fat renders, then drain the excess fat. Do not fully crisp them, as they will continue cooking in the oven.
- Divide the dough into two equal portions. Roll each portion on a lightly floured surface until very thin, approximately 1–2 mm thick. Shape it into an oval or rectangle.Transfer the dough to parchment paper suitable for the oven temperature, or to a lightly floured peel if using a pizza stone.
- Spread a thin, even layer of the creamy mixture over each dough sheet, leaving a narrow border around the edges. Avoid using too much topping, as excess moisture can prevent the base from becoming crisp.
- Scatter the thinly sliced onions evenly over the cream. Add the bacon pieces, distributing them across the surface so that each slice has a balanced amount of topping.
- Carefully transfer the tart to the hot baking surface. Bake for approximately 8–12 minutes, watching closely, until the edges are golden brown, the base is crisp, and the bacon is cooked through.Oven temperatures and baking times vary, so use the appearance and doneness of the tart as your guide.
- Remove the tart from the oven and let it rest for 1–2 minutes. Cut into rectangles or wedges using a sharp knife or pizza cutter.Serve immediately while the crust is crisp and the creamy topping is hot. Add freshly ground black pepper if desired.
Notes
- Roll the dough very thin: This is essential for achieving the characteristic crisp texture.
- Use full-fat crème fraîche: It provides a rich, tangy flavor and holds up well during baking.
- Slice onions finely: Thin slices soften quickly and develop a pleasant sweetness.
- Choose flavorful bacon: Smoked bacon works well, although traditional regional variations may use unsmoked bacon.
- Preheat thoroughly: A hot oven helps the crust cook before the topping releases too much moisture.
- Avoid excessive topping: A thin layer keeps the dough crisp rather than soggy.
- Bake in batches if necessary: Giving each tart enough space helps it cook evenly.
- Serve fresh: Tarte Flambée is at its best immediately after baking, when the base is crisp and the topping is creamy.