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Tarte Flambée: A Taste of Alsace in Your Own Kitchen

The first time I tasted Tarte Flambée, or Flammekueche, was at a tiny, family-run bistro nestled in a cobbled-stone street in Strasbourg. The aroma of wood-fired bread, smoky bacon, and creamy cheese filled the air. As the server placed the thin, crispy tart on our table, I knew I was in for something special. The combination of simple ingredients, perfectly balanced, created a flavor explosion that transported me to the heart of Alsace. It was an experience I’ve tried to recreate ever since, and now I’m thrilled to share my version of this rustic delight with you.

Recipe Overview

Prep Time: 4 hours 25 minutes
Cook Time: 20 minutes
Total Time: 4 hours 45 minutes
Servings: 4-6
Yield: 1 large tart
Dietary Type: Not Vegetarian

Ingredients

Starter for the Dough

¼ cup flour
¼ cup moderately hot water, about 110 degrees F
1 tablespoon sugar
1 (¼ ounce) package yeast

Dough

2 cups all-purpose flour
1 teaspoon salt
¼ cup beer
6 tablespoons milk

Alsatian Tarte Flambée (Traditional)

2 tablespoons oil
1 medium onion, finely chopped (3 ounces)
1 cup crème fraîche
6 ounces soft white cheese (fromage blanc) – Note: You can substitute with ricotta cheese if fromage blanc is unavailable.
¼ teaspoon pepper
½ teaspoon salt
4 pinches nutmeg
3 ounces bacon, chopped

Arugula Tarte Flambée (Variation)

Arugula
Lemon vinaigrette
Shaved Gruyere or shaved Parmesan cheese
Good quality olive, sliced (or chopped)
Sliced grape tomatoes or chopped Roma tomato

Equipment Needed

Small bowl
Food processor
Medium-sized bowl
14 x 16 inch baking sheet
Nonstick skillet
Strainer

Instructions

Prepare the Starter: In a small bowl, combine the flour, moderately hot water, sugar, and yeast. Mix well, cover tightly, and set aside in a warm place for 30 minutes. This allows the yeast to activate and create a bubbly mixture.
Make the Dough: Once the starter is light and bubbly, mix the beer and milk into the starter mixture.
Combine Ingredients: Place the flour and salt into a food processor. With the motor running, gradually add the yeast mixture through the feeding tube. Process the dough until it forms a ball. If the dough is too dry, add very small amounts of additional milk. If it’s too wet, add a tiny amount of flour. The consistency should be smooth and elastic.
Process the Dough: Continue processing the dough until it is smooth, elastic, and warm, about 45 seconds to 1 minute. This develops the gluten, giving the tart a perfect texture.
First Rise: Butter a medium-sized bowl, roll the ball of dough around in the butter to coat it, then cover the bowl. Let the dough rise in a warm place until it has doubled in size. This may take a couple of hours.
Second Rise: Punch down the risen dough and let it rise a second time. This step helps to further develop the flavor and texture of the crust.
Preheat the Oven: Preheat your oven to 450 degrees F (232 degrees C).
Prepare the Baking Sheet: Oil a 14 x 16 inch baking sheet.
Roll Out the Dough: Roll out the dough until it’s slightly smaller than the baking sheet. Place it carefully onto the prepared baking sheet. The thinner you roll it, the crispier it will be!
Sauté the Onions: Heat 1 tablespoon of the oil in a nonstick skillet. Add the finely chopped onion and cook, stirring occasionally, over low heat for 5 minutes or until golden brown and softened. Let the onions cool completely. This step is crucial; you want the onions sweet and caramelized, not burnt.
Prepare the Crème Fraîche Mixture: In a bowl, combine the crème fraîche, fromage blanc, salt, pepper, and nutmeg. Add the cooled sautéed onion and mix well.
Fry the Bacon: Heat the remaining 1 tablespoon of oil in the skillet and fry the chopped bacon until lightly browned and crispy, stirring constantly. Remove the bacon from the skillet and drain it through a strainer to remove excess grease.
Assemble the Tarte: Spread the crème fraîche mixture evenly over the rolled-out dough, leaving a very small raised rim all the way around the edge. Then, sprinkle the fried bacon evenly over the crème fraîche mixture.
Bake: Bake the tarte flambée in the preheated oven for 20 minutes, or until the crust is lightly browned and the toppings are bubbly. Keep a close eye on it; ovens vary.
Prepare Arugula Variation (Optional): If you prefer the arugula variation, bake the crust as described above. Once the crust is baked, toss 2-3 handfuls of arugula with lemon vinaigrette. Top the baked crust with the dressed arugula, shaved Gruyere, olives and sliced tomato.

Expert Tips & Tricks

Crispy Crust: For an extra crispy crust, brush the edges with olive oil before baking.
Cheese Variation: If you can’t find fromage blanc, try substituting with ricotta or a blend of cream cheese and sour cream.
Make-Ahead Tip: You can prepare the dough and the crème fraîche mixture a day in advance. Store them separately in the refrigerator. Bring them to room temperature before assembling and baking the tart.
Even Baking: To ensure even baking, rotate the baking sheet halfway through the baking time.
Doneness Check: The tart is done when the crust is golden brown and the toppings are bubbly and slightly browned.

Serving & Storage Suggestions

Serve the Tarte Flambée immediately after baking while it’s hot and crispy. Cut it into squares or wedges and serve it as an appetizer or a light meal.

Leftovers can be stored in the refrigerator for up to 2 days. Reheat in a preheated oven at 350 degrees F (175 degrees C) for about 10 minutes, or until heated through. Be aware that the crust may lose some of its crispiness upon reheating. I don’t recommend freezing as the texture will be affected.

Nutritional Information

Please note that the following nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	669.7 kcal	N/A
Calories from Fat	360 g	54%
Total Fat	40.1 g	61%
Saturated Fat	18.6 g	92%
Cholesterol	99.2 mg	33%
Sodium	1087.1 mg	45%
Total Carbohydrate	63.8 g	21%
Dietary Fiber	2.7 g	10%
Sugars	4.6 g	N/A
Protein	12.7 g	25%

Variations & Substitutions

Vegetarian Tarte Flambée: Omit the bacon and add sliced mushrooms, caramelized onions, and roasted vegetables.
Spicy Tarte Flambée: Add a pinch of red pepper flakes to the crème fraîche mixture or use a spicy sausage instead of bacon.
Gluten-Free: Use a gluten-free flour blend to make the dough. Be sure to add a binder like xanthan gum to help with the texture.
Seasonal Variation: Top with seasonal ingredients like roasted butternut squash in the fall or grilled peaches in the summer.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pizza dough for this recipe?

A: Yes, you can use pre-made pizza dough in a pinch, but the homemade dough provides a superior flavor and texture that’s worth the effort.

Q: What can I use if I don’t have access to crème fraîche?

A: You can substitute crème fraîche with a mixture of sour cream and heavy cream, or full-fat Greek yogurt.

Q: Can I freeze the tarte flambée?

A: Freezing is not recommended as it can affect the texture of the crust and the creamy topping. It’s best enjoyed fresh.

Q: How do I prevent the crust from getting soggy?

A: Ensure the onions are well-drained and cooled before adding them to the crème fraîche mixture. Also, bake the tarte in a hot oven to ensure a crispy crust.

Q: What other toppings can I add to the tarte flambée?

A: The possibilities are endless! Try adding mushrooms, asparagus, artichoke hearts, different types of cheeses, or even smoked salmon.

Final Thoughts

Tarte Flambée is more than just a recipe; it’s an experience. From the satisfying process of making the dough to the aroma that fills your kitchen as it bakes, this dish is a celebration of simple, high-quality ingredients. I encourage you to try this recipe and make it your own. Experiment with different toppings and share your creations with friends and family. Pair it with a crisp Alsatian white wine for the full experience. Bon appétit!

Tarte Flambée (French) or Flammekueche (German) Recipe