Classic Tarte Flambée

Tarte Flambée is a tasty meal or snack with many variations to try!

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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.

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 most famous specialties of the region.

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 Similarly Fast Food Types Of Dishes

• Pissaladiere
• Leek And Gruyere Flan
• Pan Bagnat
• Onion Tart
• Croque Monsieur

📖 Recipe

Classic Tarte Flambée

Judith Coates

Tarte Flambée is a tasty meal or snack with many variations to try!

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Prep Time 15 minutes mins

Course lunch

Cuisine French/German

Servings 6

Ingredients

  

1x2x3x

• 250 gram/9 ounce plain flour sifted, plus extra for dusting
• ½ teaspoon salt
• 150 milliliter/5 fluid ounce tepid water
• 2 tablespoon sunflower oil
• 160 gram/5½ ounce smoked bacon lardons
• 250 gram/9 ounce full-fat crème fraîche
• 1 large onion thinly sliced
• 250 gram/9 ounce Emmental or Gruyère 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

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.

Keyword Flammkuchen, French food, lunch recipes, tarte flambee

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