Alsace Bacon and Onion Tart (Tarte Flambée)
Imagine a crisp, thin crust topped with creamy fromage blanc, smoky bacon, and sweet onions—this is Tarte Flambée, Alsace's answer to pizza. Often called 'Flammkuchen' in German, it's a rustic dish born from wood-fired ovens. The dough is rolled paper-thin, then layered with crème fraîche, bacon lardons, and onions. Baked until the edges char slightly, it emerges bubbling and fragrant. Each bite offers a perfect balance of crunch, creaminess, and smokiness. Whether you're hosting a casual gathering or craving comfort, this tart brings the warmth of a French bistro to your table. Serve it hot, cut into squares, with a glass of Riesling.
Ingredients
- all-purpose flour250g
- warm water150ml
- olive oil2 tbsp
- salt1 tsp
- fromage blanc200g
- crème fraîche100g
- smoked bacon lardons200g
- onion2 large
- nutmeg1 pinch
- black pepper1/2 tsp
Directions
- 1
Preheat your oven to 250°C (480°F) with a baking stone or heavy baking sheet inside. In a large bowl, combine flour, salt, olive oil, and warm water. Knead for 5 minutes until smooth. Cover and let rest for 10 minutes.
- 2
Divide dough into 2 balls. On a floured surface, roll each ball into a very thin rectangle, about 2mm thick. Transfer to parchment paper.
- 3
In a bowl, mix fromage blanc, crème fraîche, nutmeg, and black pepper. Spread half of the mixture over each dough rectangle, leaving a 1cm border.
- 4
Thinly slice onions. Scatter bacon lardons and onion slices evenly over the cream mixture.
- 5
Carefully slide the tarts (with parchment) onto the hot baking stone or sheet. Bake for 10-12 minutes, until the edges are golden and the toppings are bubbly.
- 6
Remove from oven, let cool for 2 minutes, then cut into squares or wedges. Serve immediately.
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