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.
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
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.
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