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Flammekueche (Tarte Flambée)

Ingredients

For the dough:

  • 250 g 2 cups all-purpose flour
  • 1/2 tsp salt
  • 125 ml 1/2 cup water
  • 2 tbsp olive oil

For the topping:

  • 200 g 7 oz crème fraîche or sour cream
  • 100 g 3.5 oz fromage blanc or plain Greek yogurt
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 150 g 5 oz smoked bacon or pancetta, cut into small lardons
  • 1 medium onion thinly sliced

Optional toppings:

  • Grated Gruyère cheese or Emmental
  • Fresh chives or parsley chopped (for garnish)

Instructions

  • Prepare the dough. In a large bowl, mix the flour and salt. Add water and olive oil and knead into a smooth dough. Adjust with a little more flour or water if needed. Cover with a clean kitchen towel and let it rest for 30 minutes.
  • Preheat the oven to 250°C (480°F) or as hot as your oven allows. Place a pizza stone or baking sheet inside to heat up.
  • Prepare the topping. Mix crème fraîche and fromage blanc in a small bowl. Add nutmeg, salt, and pepper to taste.
  • Divide the dough into two portions (for two thin tartes). Roll out each portion into a very thin rectangle or circle on a floured surface. Aim for paper-thin consistency. Place the rolled-out dough on parchment paper for easy transfer.
  • Spread the cream mixture evenly over the dough, leaving a small border. Scatter the bacon lardons and onion slices over the top.
  • Slide the flammekueche onto the preheated pizza stone or baking sheet using the parchment paper. Bake for 8–12 minutes, or until the edges are golden and crisp.
  • Serve immediately, garnished with chives or parsley if you wish.