Tarte Flambée
This classic Flammkuchen, also known as Tarte Flambée, is a crispy delight from Alsace, topped with crème fraîche, onions, and savory bacon. Perfect as an appetizer or a light main course for social gatherings.
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Introduction
Tarte Flambée, or Flammkuchen as it's known in Germany, is much more than just a dish – it's a slice of Alsatian history and conviviality that has found its way into the hearts of many German homes. Originally conceived as a simple "bread" for bakers in Alsace to test the temperature of their wood-fired ovens before baking bread, this crispy specialty has evolved into a beloved classic. Its beauty lies in its simplicity: a wafer-thin dough, spread with fresh crème fraîche, and topped with onions and savory bacon. Flammkuchen represents uncomplicated pleasure that brings people together, whether it’s for a cozy dinner with friends or as a party highlight. It's the perfect homage to the hearty yet refined cuisine of this unique border region and a wonderful example of typical German comfort food with a French twist.
Ingredients
- 250 g All-purpose flour
- 125 ml Water
- 2 EL Olive oil
- 1 Prise Salt
- 200 g Crème fraîche
- 200 g Smoked bacon
- 2 mittelgroße Onions
- Cayennepfeffer Freshly ground black pepper
Instructions
- In a large bowl, combine the flour and salt. Add water and olive oil, then knead everything into a smooth dough. Form the dough into a ball, cover, and let it rest for 15 minutes.
- Preheat the oven to 220°C (425°F) top/bottom heat (or 200°C/400°F convection). Peel and halve the onions, then slice them into very fine rings. Cut the bacon into thin strips or cubes.
- On a lightly floured surface, roll out the dough very thinly (about 2-3 mm) into a rectangle or circle. Place the dough on a baking sheet lined with parchment paper.
- Spread the crème fraîche evenly over the dough, leaving a small border. Season with salt, pepper, and a pinch of cayenne pepper. Then, distribute the onion rings and bacon evenly on top.
- Bake the Flammkuchen in the preheated oven on the middle rack for 10-15 minutes, until the crust is crispy and golden brown and the topping is lightly browned.
- Remove the finished Flammkuchen from the oven, let it cool briefly, and then immediately cut it into pieces. Serve warm.
Nutrition
Tips & Variations
- For a vegetarian option, omit bacon and use mushrooms, leeks, or zucchini instead.
- The dough can be prepared in advance and stored in the refrigerator for up to two days.
- Make sure to roll the dough very thinly; that's the secret to its crispiness.
- Serve Tarte Flambée traditionally with a glass of dry white wine, such as a Riesling or Silvaner.
- If you don't like crème fraîche, you can also use sour cream or German Schmand.
Frequently Asked Questions
- Can I top the Tarte Flambée with other ingredients?
- Yes, Tarte Flambée is very versatile. Try it with salmon, goat cheese, pears, or various herbs for a delicious variation on the classic.
- How long does Tarte Flambée stay fresh after baking?
- Tarte Flambée is best enjoyed fresh from the oven. However, leftovers can be stored in the refrigerator for one to two days, well-wrapped, and gently reheated before serving.
- Can I make the dough gluten-free?
- Yes, you can use gluten-free flour to prepare the dough. Be sure to choose a blend suitable for thin crusts to achieve the characteristic crispiness.
- What if my Tarte Flambée doesn't turn out crispy?
- Crispiness largely depends on rolling the dough very thinly and baking at a high temperature. Ensure your oven is fully preheated and the dough is indeed rolled out as thin as possible.