After my recent visit to Alsace, where I consumed a near criminal amount of tarte flambée, I thought it was high time I learn to make the dish myself.
Tarte flambée is a traditional Alsatian dish is kind of similar to pizza. (Just don’t tell the Alsatians that!) For a little geography refresher, Alsace is a Riesling-filled region in eastern France on the German border. The culture, as well as the cuisine, is very much of the French-German persuasion.
Back to the tarte. Tarte flambée (or as they say in Alsatian, flammekueche) is essentially dough loaded with crème fraîche, onions and lardons. (Lardons are more or less bacon, by the way.)
Needless to say, it’s really freaking tasty.
The hardest part of making the dish is rolling out the dough. Ideally, the dough is rolled very, very thin so that it’s bakes up crispy.
We found tarte flambée in almost every restaurant in Alsace that we visited- it quickly became my go-to meal.
And beyond rolling the dough it’s really an easy dish. Just roll the dough, top with a crème fraîche sauce, fried lardons and sautéed onions and then bake!
I used ham in the dish because it was all we had, but I would highly recommend using lardons instead. Because when is bacon a bad idea?
Serving: 4 Americans, 6 French people. Ha.
- 1 1/4 cup (250 g) flour
- 3 tablespoons of oil (50 ml) (any neutral vegetable oil will work, just not a flavored oil like olive oil)
- 2 medium-sized onions
- 5/8 cup (140 g) smoked bacon
- 2 tablespoons (40g) butter
- 3/8 cup (100g) de fromage blanc (can substitute full-fat greek yogurt)
- 3/8 cup crème fraîche (100ml) (can substitute milk or cream if you don’t have it)
- 1/2 tablespoon of nutmeg
- salt and pepper
Steps to make the dough:
- For the dough: mix the flour, half a tablespoon of salt and 3 tablespoons of oil in a mixing bowl. Gradually pour in 3/8 cup (100 ml) of warm water.
- Mix the dough until it’s smooth. Then knead for five minutes.
- Let dough rest for an hour.
Steps to make the tart:
- Preheat oven to 475F (250C).
- Cut the bacon into small slices and fry in a sauce-pan until cooked. Throw the grease into the trash when done (never put bacon grease down the sink!)
- Slice the onions into rings. Sautee them in 2 tbps. butter until transparent, about 5 minutes.
- While the onions are cooking, mix the crème fraîche and cream. Season the mixture with salt, pepper and nutmeg.
- Butter and flour a baking sheet. On the counter top and with a rolling pin, roll the dough as thinly as possible into a large rectangle, so it is the same size and shape as the baking sheet. Gently place the rolled dough on the baking sheet.
- Using a spatula, spread the creme fraiche-creme mixture across the dough (it will seem like too much, but use it all!). Drizzle a tablespoon of oil over the dough. Then top with the cooked bacon and sautéed onions.
- Bake in the oven for 15-20 minutes.
- Serve hot. The dish pairs well with a simple green salad.
Have you ever had tarte flambée? Isn’t it delish?
Recipe adapted from CuisineAZ.
Latest posts by Ashley (see all)
- 20 Photos That Will Inspire You to Visit Japan - July 11, 2019
- What It’s Really Like Living in Scotland as an Expat - July 1, 2019
- What Living in Kyrgyzstan as an Expat is Really Like - June 3, 2019