Tarte Flambée with Smoked Salmon and Crème Fraîche
Why this recipe works
- Crisp, thin base: A very thin yeast-free dough and a preheated tray help the base cook quickly and develop deeply golden edges.
- Fresh balance: Lemon zest, lemon juice, and dill cut through the richness of the crème fraîche and smoked salmon.
- Simple layered flavour: Crème fraîche brings tang and creaminess, red onion adds sweetness, and smoked salmon gives a delicate savoury finish.
- No long proving: The oil-based dough only needs a short rest, making it practical for a crisp flatbread without yeast or extended rising time.
Get the most out of this recipe
Texture tips
- For the crispest base: Roll the dough as thinly as possible and transfer it onto a properly hot baking tray before adding the toppings.
- Keep the salmon fresh: Add the smoked salmon only after baking so it stays silky rather than drying out in the oven.
Ingredient notes
- Check the salmon’s saltiness: Smoked salmon varies in salt level, so keep the dough seasoning restrained if your fish is particularly salty.
- Use lemon at the end: A final squeeze of lemon brightens the crème fraîche and smoked salmon without making the base wet during baking.
Make-ahead tips
- Prepare toppings in advance: Slice the onion, chop the dill, and zest the lemon ahead of time, then roll and bake the flatbread just before serving.
- Best eaten straight away: Tarte flambée is at its best when the base is hot and crisp, so serve it as soon as the smoked salmon and herbs are added.
Serving ideas
- Serve with a sharp salad: A simple green salad with a mustardy vinaigrette works well against the creamy topping and smoked fish.
- Pair with dry white wine: A crisp dry white, such as Riesling or Pinot Blanc, suits the lemon, dill, and crème fraîche.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 250°C (480°F) and put a baking tray inside to get very hot. In a mixing bowl, stir together the flour and salt. Add the olive oil and water, then mix to a shaggy dough.
- Tip the dough onto the worktop and knead for 3 to 4 minutes until smooth and elastic. Cover and rest for 10 minutes so it rolls easily.
- Halve and thinly slice the red onion. Finely grate the lemon zest, then cut the lemon and squeeze out a little juice. Roughly chop the dill.
- Roll the dough into a very thin oval or rectangle, about 2 to 3 mm thick. Carefully slide it onto the hot baking tray. Spread the crème fraîche over the base, leaving a small border, then scatter over the onion and season with black pepper.
- Bake for 8 to 10 minutes until the edges are deeply golden and crisp and the base is cooked through. Remove from the oven and immediately top with the smoked salmon. Finish with lemon zest, a squeeze of lemon juice, and the dill, then serve straight away.
Recipe notes
Tips
- For the crispest base, roll the dough as thinly as you can and make sure the tray is properly hot before the dough goes in.
- If your smoked salmon is very salty, go easy on the added salt in the dough and rely on black pepper and lemon to lift the flavour.
Substitutions
- Replace Crème fraiche with Greek yogurt for a lighter, tangier topping.
- Replace Fresh dill with fresh chives for a milder, oniony finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, refrigerate and reheat on a hot baking tray at 220°C (430°F) for 4 to 6 minutes until crisp, then add a little fresh dill and lemon zest to refresh.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Fish Gluten Wheat
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