Tarte Flambée (Flammekueche)
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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 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.
It is one of the most famous
specialties of the region.
For the dough
plain flour, sifted, plus extra for dusting
oz tepid water
tbsp sunflower oil
can cheat on this part by using 250g ready-to-roll puff pastry.]
smoked bacon lardons
full-fat crème fraîche
large onion, thinly sliced
Emmental or Gruyère, or a mixture, grated
nutmeg, for grating
and freshly ground black pepper
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
There are many variations
of the original recipe, in terms of the garniture. The standard variations are:
Gratinée: with added
Forestière: with added
Munster: with added
Sweet: dessert version
with apples and cinnamon, or blueberries, and flambéed with Calvados or another