The famous Tarte Flambée, or Flammekueche as it’s known in Alsace where the dish originates, is a French classic. A literal translation is a “flaming pie” but it’s neither. It’s a cross between a tart and a pizza, you don’t flambee it - and it’s very easy to make at home. Mouth-wateringly moreish, choose your favourite toppings and get stuck in!
Tarte Flambée dough
260g/9oz All-purpose flour
150ml/5 fl oz water at room temperature
3 Tablespoons olive oil
1 Teaspoon salt
It’s very easy to make. And, you don’t need to wait for the dough to rise which makes it very quick to prepare.
Make the dough with a mixer or by hand. Mix the flour, oil, and salt in a large bowl and stir to together. Slowly stir in the water and knead for a couple minutes. Leave in a bowl, covered with a cloth of cling film while you prepare the topping.
Tarte Flambée topping
1 medium onion
3-4 strips streaky bacon or 120g lardons ( 4 oz)
120g/4oz crème fraiche
½ Teaspoon salt
Optional: Handful of grated cheese, handful of thinly sliced mushrooms, handful of sliced spiced sausage (cooked) or whatever topping you like.
Preheat oven to 500˚F/ 260 degrees/ gas mark 10
Line a baking sheet with parchment paper.
Peel and chop the onion into very thin slices and sweat them on a low heat with a knob of butter for 5 minutes but don’t brown them.
Cut the bacon strips into 1/4-inch-thick strips (or use lardons) and fry gently but don’t brown them.
Mix the sour cream, salt, pepper with a tiny sprinkle of nutmeg in a small bowl and stir.
Roll the dough out on a floured work surface and cut to fit your baking tray.
Spread the sour cream mixture evenly over the dough, leaving a 1/2-inch border.
Sprinkle with the onions and bacon lardons. And if you’re using them, sprinkle with other ingredients ending with the cheese.
Bake for between 12-18 minutes – the pastry edges should be golden and crispy.
Eat immediately. Preferably with a glass of Alsace wine.
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