Tarte Flambée (Flammekueche): Alsatian Bacon and Onion Tart
Prep30 min
Cook35 min
Total1h 5min
Yield4 portions
LevelAdvanced
About This Recipe
Make tarte flambée, or flammekueche, the thin Alsatian tart topped with crème fraîche, onions and bacon. Learn how to roll the dough thinly, prepare the topping and bake at high heat.
Scale This Recipe
Servings
Ingredients
Units
INGREDIENTS FOR THE DOUGH:
2 cups
all-purpose , — plus extra for working the dough
1 teaspoon
sugar
1 tablespoon
active dry
1 teaspoon
salt
0.25 cup
beer
6 tablespoons
milk
0.25 cup
moderately hot water, — about 110 degrees
GARNISH:
2 tablespoons
vegetable oil
3 ounces
double smoked , — cut into matchsticks
1 medium
onion, — finely sliced
1 cup
or thick sour cream, — 14% fat
0.5 teaspoon
sea salt
0.25 teaspoon
black pepper
4 pinches
Instructions
1
Make the : In a large bowl, mix the sieved flour, sugar, active dry yeast and salt. Make a well and mix the beer and milk into the mixture. Working in the well, combine the ingredients, then add the water and keep kneading until it forms a ball.
2
the dough for about 10 minutes, or until it becomes smooth and elastic. Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled, about an hour.
3
Make the : While the dough is rising, heat 1 tablespoon of the oil in a skillet. Add and fry the bacon for 2 minutes, stirring constantly. Then, add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Drain through a sieve to remove any juices and potential excess fat. Let cool.
4
Heat the oven to 475 degrees.
5
Combine the crème fraîche, salt, pepper, nutmeg and the cooled onion. With the remaining oil, a 14 x 16-inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet. Spread the onion mixture over the dough, leaving a very small raised rim all the way around. Bake for 30 minutes, or until the tart is lightly brown. Serve very hot.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Take your time caramelizing onions — rushing with high heat gives you color without the real depth of sweetness. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
