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Tarte Flambée
Is A Shared Border Delight

& In Germany "Flammkuchen"

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.

Tarte Flambée (Flammkuchen in German) is a speciality of Alsace and the Baden-Württemberg and Rheinland-Pfalz regions on the German-French border.

It is one of the most famous specialties of the region.


INGREDIENTS For Tarte-Flambee

For the dough

250g/9oz plain flour, sifted, plus extra for dusting

½ tsp salt

150ml/5fl oz tepid water

2 tbsp sunflower oil

[You can cheat on this part by using 250g ready-to-roll puff pastry.]

For the topping

160g/5½oz smoked bacon lardons

250g/9oz full-fat crème fraîche

1 large onion, thinly sliced

250g/9oz Emmental or Gruyère, or a mixture, grated

whole nutmeg, for grating

salt and freshly ground black pepper

olive oil for dressing 

METHOD

1. 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 25cmx28cm/10inx11in. [Do the same with the puff pastry, if using that.]

2. 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.

3. Preheat the oven to 230°C/210°C Fan/Gas 8 and line two large flat baking trays with baking paper. Place the dough rectangles on the trays.

4. 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.

5. 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.

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




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