In Germany "Flammkuchen"
Tarte Flambée is a tasty meal with many variations to try. It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions, and lardons.
Two other recipes you can make that resemble this one are Pissaladiere Good Pizza, and a Traditional French Flan.
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About Tarte Flambée, Why We Love It & You Will Too
Tarte Flambée (Flammkuchen in German) is a specialty of Alsace and the Baden-Württemberg and Rheinland-Pfalz regions on the German-French border.
It is one of the region's most famous specialties.
This delicious tarte is made with crème fraîche as the bottom layer. You can make my crème fraîche recipe at home. You will learn its many uses as well as how easy and quick it is to mix up!
Variations of Tarte Flambée or Flammkuchen
There are many variations of the original recipe in terms of the garniture. The standard variations are:
- Gratinée: with added Gruyère cheese
- Forestière: with added mushrooms
- Munster: with added Munster cheese
- Sweet: dessert version with apples and cinnamon, or blueberries, and flambéed with Calvados or another sweet liqueur.
More Similar French Fast Food Types Of Dishes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Classic Tarte Flambée
Ingredients
- 9 oz flour plain sifted, plus extra for dusting
- ½ teaspoon salt
- 5 oz water
- 2 tablespoon sunflower oil
- 5½ oz smoked bacon lardons
- 9 oz crème fraîche full-fat or make my easy crème fraîche recipe
- 9 oz onion large -thinly sliced
- 9 oz Gruyère cheese or Emmental or a mixture, grated
- whole nutmeg for grating
- salt and freshly ground black pepper
- olive oil for dressing
Instructions
- To make the dough, mix the flour and salt together in a bowl, then add the water and oil and bring together to make a dough. Transfer to a floured work surface and knead well. Roll the dough into two thin rectangles, each measuring around 25 centimeters x 28 centimeters/10 inches x 11 inches. [Do the same with the puff pastry, if using that.]
- To make the topping, dry fry the bacon lardons in a frying pan until the fat renders out and they are golden brown. Drain on kitchen paper.
- Preheat the oven to 450°F/230°C/Gas 8 and line two large flat baking trays with baking paper that can be used at high heat. Place the dough rectangles on the trays.
- Spread the crème fraîche over the dough leaving a little border around the edges. Scatter over the onion, dot with the lardons, and sprinkle liberally with Emmental. Season with salt, pepper, and a grating of nutmeg.
- Bake for 10-12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions. Serve immediately with drinks or as a light lunch with a green salad, dressed with olive oil.
Notes
- Gratinée: with added Gruyère cheese
- Forestière: with added mushrooms
- Munster: with added Munster cheese
- Sweet: dessert version with apples and cinnamon, or blueberries, and flambéed with Calvados or another sweet liqueur.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.