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Tarte flambée with crème fraîche, onion and bacon
French style thin dough with cream and onion

Tarte Flambée (Flammekueche)

Author: Flavelo
Recipes Main Courses Quick Meals
In the Alsace region, the temperature of the oven was tested with this thin dough on bread-baking days. The name 'flamed cake' (Flammekueche) comes from the fact that the embers licked the edges, charring them black. It's not a pizza because there is no yeast (although it's often added today) and no tomato. The trinity of crème fraîche, onion, and bacon creates a rustic, honest dish.
🕒 Prep Time 20 mins
🍳 Cook Time 12 mins
⌛ Total Time 32 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine French / German

Ingredients

Equipment Needed

  • Rolling pin
  • Baking tray (best if preheated)
  • Sharp knife

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Knead the flour, water, oil, and salt into an elastic, non-sticky dough. Wrap it up and rest for 15-20 minutes at room temperature.

Tip: During resting, flour particles absorb water (hydration) and the gluten relaxes, making it easy to roll out paper-thin.
2 ✓

Preheat the oven to maximum (250°C). Slice the onion into paper-thin half-moons, and the bacon into matchstick strips (lardons).

Tip: The thinner the onion, the better it caramelises during the short baking time.
3 ✓

Roll out the dough into an oval shape, as thin as you can (1-2 mm). Lay it on baking paper.

Tip: If you can see the pattern of the board underneath, it's good!
4 ✓

Mix the crème fraîche with a pinch of salt, pepper, and nutmeg (if using). Spread over the dough, then sprinkle evenly with the onion and bacon.

Tip: Nutmeg highlights the taste of dairy products, a classic French technique.
5 ✓

Bake for 10-12 minutes. The edges should be dark brown and crispy, and the bacon cooked.

Tip: Don't be alarmed if the edges blacken slightly, this is part of the 'flamed' character.
6 ✓

Serve hot, sprinkled with freshly ground pepper.

Tip: Pepper essential oils really shine on hot cream.

Recipe FAQ

Why is there no yeast?
The original recipe was made from leftover bread dough or unleavened dough. Thinness is the key, not rising.
What cream should I use?
Full-fat sour cream (20%+) or French Crème fraîche is best. Low-fat sour cream will split and become watery in the oven.

Ingredients

  • 250 g Flour
  • 125 ml Water
  • 15 ml Oil (sunflower or rapeseed)
  • 5 g Salt
  • 200 g Crème fraîche (or Sour cream)
  • 2 pcs Onions
  • 100 g Smoked bacon (cut into lardons/strips)
  • 2 g Freshly ground pepper
  • 1 pinch Nutmeg (optional, but recommended)