🍕 Tarte flambée (Flammkuchen)
Tarte flambée, or Flammkuchen, is an Alsatian flatbread of very thin dough spread with crème fraîche and topped with sliced onion and small strips of bacon. Baked at high heat, it comes out with a crisp, slightly charred base and a creamy, smoky topping. It is cut into pieces and shared at the table.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g plain flour
- 120 ml water, 1 tbsp vegetable oil, a pinch of salt
- 150 g crème fraîche
- 1 onion, very thinly sliced
- 100 g smoked bacon, cut into strips
- Black pepper and a pinch of nutmeg
Method
- Mix the flour, water, oil and salt into a smooth dough and rest for 20 minutes.
- Heat the oven to its highest setting with a tray inside.
- Roll the dough out as thinly as possible on baking paper.
- Spread with crème fraîche seasoned with pepper and nutmeg, then scatter the onion and bacon.
- Slide onto the hot tray and bake for 8–10 minutes until crisp and browned at the edges.
How to make it lighter
- Use light crème fraîche and spread it thinly.
- Halve the bacon and add more onion.
- Share one tart between two people and add a green salad.
History
Tarte flambée comes from Alsace and neighbouring German-speaking areas, where it is said bakers used it to test the heat of wood-fired ovens before baking bread. The name refers to the flames of those ovens. Today it is a staple of Alsatian restaurants and winstubs.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →