Tarte Flambée – Flammekueche

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Tarte Flambée - Flammekueche

 

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Tarte Flambée - Flammekueche

Tarte flambée, or Flammekueche, is a well-known Alsatian specialty. It is like a pizza baked in a very hot oven. Its toppings are primarily crème fraîche, onions, and bacon.
Prep Time30 minutes
Cook Time35 minutes
Wait Time1 hour 30 minutes
Total Time1 hour 5 minutes
Course: Quiches and Pizzas
Cuisine: French
Keyword: Tarte Flambée
Servings: 4
Calories: 535kcal

Ingredients

INGREDIENTS FOR THE DOUGH:

  • 2 cups all-purpose flour, plus extra for working the dough
  • 1 teaspoon sugar
  • 1 tablespoon active dry yeast
  • 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 bacon, cut into matchsticks
  • 1 medium onion, finely sliced
  • 1 cup crème fraîche or thick sour cream, 14% fat
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 4 pinches nutmeg

Instructions

  • Make the dough: 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.
  • Knead 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.
  • Make the garnish: 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.
  • Heat the oven to 475 degrees.
  • Combine the crème fraîche, salt, pepper, nutmeg and the cooled onion. With the remaining oil, grease 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.

Video

Notes

To make crème fraîche, combine 1 cup heavy cream with 4 tablespoons buttermilk. Stir, cover with plastic wrap and leave at room temperature for 12 to 24 hours, or until it has become very thick. Refrigerate and it will become even thicker.

Tips for Making the Perfect Tarte Flambée:

  1. Use Fresh Crème Fraîche: For the best flavor and texture, use high-quality, fresh crème fraîche. If you can’t find it, you can substitute with thick sour cream or make your own by combining heavy cream and buttermilk (let it sit for 12–24 hours at room temperature).
  2. Roll the Dough Thin: Tarte Flambée has a very thin crust, so roll the dough out as thinly as possible. This will help it get crispy and give it that classic texture.
  3. Pre-cook the Bacon and Onions: For the most flavorful topping, cook the bacon and onions before placing them on the dough. This will help to release their flavors and avoid excess moisture from the onions making the dough soggy.
  4. Use a Hot Oven: Preheat your oven to 475°F (245°C) or higher to get a crisp, golden crust. A hot oven is key to getting the tart to bake evenly and quickly, preserving the crispness of the dough.
  5. Avoid Overcrowding the Toppings: Spread the crème fraîche mixture thinly and evenly across the dough to ensure it bakes well. Too much topping can make the tart soggy or cause the crust to become too soft.
  6. Experiment with Toppings: While the traditional version uses bacon, onions, and crème fraîche, you can experiment with other toppings such as mushrooms, Gruyère cheese, or even fresh herbs like thyme for an extra burst of flavor.
  7. Serve Hot: Tarte Flambée is best enjoyed immediately after baking, while it’s still hot and crispy. Serve it fresh from the oven to experience the full flavor and texture.
  8. Use a Baking Stone or Pizza Stone: If you have one, using a baking or pizza stone can help achieve an even crispier bottom crust, as it retains heat well and cooks the dough from the bottom up.
  9. Add Fresh Herbs After Baking: For extra flavor, sprinkle fresh herbs like chives or parsley over the tart just before serving. This adds a fresh, vibrant taste that complements the creamy and savory toppings.
  10. Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven to restore the crispiness of the dough.

By following these tips, you’ll ensure a delicious, authentic Tarte Flambée with a crispy crust and perfectly balanced toppings!

Notes:

  • Homemade Crème Fraîche: To make crème fraîche at home, combine 1 cup of heavy cream with 4 tablespoons of buttermilk. Stir, cover with plastic wrap, and leave at room temperature for 12-24 hours. Refrigerate to thicken further.

Enjoy your Tarte Flambée as a savory snack, appetizer, or light meal!

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