This Tarte Flambée may look like a pizza, but it's much quicker and easier to prepare and very tasty!
There's no yeast in its crispy base, so there is no kneading and proving, which is perfect when you don't have hours to spare.
The ingredients are simple too, with no jars or packets in sight, so it's easy to make from scratch and far better and cheaper than a takeaway.
Best of all, this rustic French tart is absolutely delicious and loved by kids and adults. Trust me, they'll all be fighting for the last piece!
Bon appétit!
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What is a Tarte Flambée?
This dish originated in the Alsace region on the German border where it is known as Flammekueche and in Germany as Flammkuchen, or flame cake.
The story goes that farmers would bake bread once a week in wood fired ovens and they used the Flammkuchen to test the temperature of the ovens. When the tart cooked perfectly, they knew the oven was ready for the bread!
Essentially this is a rustic tart, that is still really popular in France. There's no tomato sauce, like a pizza, and instead the base is covered with crème fraîche.
What are the ingredients?
The dough is really simple as you only need plain or all purpose flour, water, oil and salt.
The traditional topping is crème fraîche, but fromage blanc and fromage frais are also used. They are all very mild thick dairy products so you could also use Greek yogurt.
You will also need some smoked bacon lardons, which you can normally buy precut. If you can't get hold of them use some streaky (belly) bacon and cut into pieces across the grain.
Sliced onion is also traditionally used, but I've decided to use a red onion for sweetness. You can use any onion you like but slice it thinly. Shallots also work well.
The last ingredient is Swiss Gruyère, a nutty, salty cheese made from cows milk. If you can't find it try Emmental, Jarlsberg or another Swiss cheese.
Instructions
Start by frying the lardon over a medium heat until golden. There's no need to add any oil as there should be enough fat in the bacon.
To make the dough I prefer to use a stand mixer with a dough hook.
Mix the flour and salt together in the machine on a medium speed and then gradually add the water and oil. Mix for a minute until well combined and smooth.
To make by hand, mix the flour and salt in a bowl and make a well in the centre. Gradually add the oil and water and bring the dough together. I always do this with a knife as I can't stand to get sticky hands! Knead the dough on a floured surface for a few minutes until smooth.
Prepare two baking sheets about 30 X 25 cm. I prefer to line mine with a reusable silicone mat.
Divide the dough into two and roll each piece out into a rough oval and place on the baking sheets
Spread the crème fraîche over the base and sprinkle over the sliced onions.
Add the cooked bacon and sprinkle over the cheese.
Bake at 230C/450F/Gas 8 for 10-15 minutes. The cheese should be bubbling and the base will be crisp.
Serve immediately. A pizza slice is the easiest way to cut the pastry.
This recipe will serve 12 as an appetiser or 4 for a main course. Just add a green salad. and tuck in!
Frequently asked questions
These toppings are traditional but you can really use anything that you would normally put on a pizza. Bear in mind that there is a quick cook time so big chunks of raw vegetables won't work well.
Try adding sliced peppers, mushrooms, spring onions or tomatoes.
Pieces of salami or cooked chicken or small prawns would also work.
Use whatever cheese you prefer, Cheddar, Brie or even a blue cheese would be delicious.
The chances are you won't have any leftover but you can store this covered in the fridge and reheat in a hot oven for 5 minutes.
I wouldn't recommend freezing this dish.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.
Hints and Tips
- Make sure that you use full fat products for this recipe. Lower fat versions tend to separate when they get hot and make the pastry soggy.
- Roll the dough directly onto the silicone liner or onto baking parchment. This makes it easier to transfer to the baking sheet. After cooking it's then easier to slide onto a board for presentation and cutting.
More easy savoury pastry recipes
📋 Recipe
Tarte Flambée
Equipment
- 2 lined oven trays 30 x 25 cm
- Stand mixer or food processor
Ingredients
- 250 g flour plain/all purpose
- 150 ml water warm
- 2 tbsp oil vegetable or olive
- ½ tsp salt
- 150 g smoked bacon lardons
- 200 g creme fraiche
- 1 red onion thinly sliced
- 170 g Gruyere cheese
- ½ tsp black pepper
- ¼ tsp nutmeg
Instructions
- Start by frying the lardon over a medium heat until golden.
- For ease use a stand mixer with a dough hook. Mix the flour and salt together in the machine on a medium speed and then gradually add the water and oil.
- Mix for a minute until well combined and smooth.
- Prepare two baking sheets about 30 X 25 cm and line with a reusable silicone mat or parchment paper.
- Divide the dough into two and roll each piece out into a rough oval. Place on the baking sheets
- Spread thecrème fraiche over the base and sprinkle over the sliced onions.
- Add the cooked bacon and sprinkle over the cheese.
- Bake at 230C/450F/Gas 8 for 10-15 minutes.
- Serve immediately.
Notes
- Make sure that you use full fat products for this recipe. Lower fat versions tend to separate when they get hot and make the pastry soggy.
- Roll the dough directly onto the silicone liner or onto baking parchment. This makes it easier to transfer to the baking sheet. After cooking it's then easier to slide onto a board for presentation and cutting.
- Don't forget to read the whole post for further information regarding the preparation of this dish.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Karen (Back Road Journal)
Great job! The Tarte Flambée looks very much like those we always have when we visit the Alsace region of France. They are so light and crispy and you are right...there usually isn't any left.
Amanda
Thanks Angela. I am so glad they loved it.
Angela
The mixture of flavor and textures is amazing! My family loved it.
Amanda
Thanks Alisa. I absolutely agree! It's not a time for cutting calories when the end result is not as good as it should be.
Alisa Infanti
Girl I use full fat products always... the texture is always better. I love this recipe. Such a unique concept and something to talk about when serving to friends.
Amanda
Thanks, Jaqueline. I love how quick and eay it is!
Amanda
Thanks so much Kathryn. It's definitely pizza's easy version.
Amanda
Thanks Sue. I know you'll love this.
Jacqueline Meldrum
That looks a lot easier than I thought it would be. Yummy!
Kathryn Donangelo
This is such an easy recipe to make! It reminds me of a pizza and it totally felt so gourmet. Every bite has so much flavor and love every ingredient. Making this again when I can! Thank you so much!
Sue
Oh this is my kind of tart! Will be trying this very soon!