Tarte Flambée (Alsatian Flatbread with Crème Fraîche, Bacon and Onion)
Why this recipe works
- Crisp, blistered base: Rolling the dough very thinly and baking it on a preheated tray helps the base cook quickly before the topping softens it.
- Simple savoury depth: Rendered bacon, softened onion and tangy crème fraîche create a rich topping without needing a long sauce or many seasonings.
- Fast from dough to table: A short dough rest makes the base easier to roll, while the high oven temperature keeps the bake time brief.
Get the most out of this recipe
Timing notes
- Rest the dough briefly: The short rest is important: it relaxes the dough so it can be rolled thinly without springing back.
- Serve immediately: Tarte flambée is at its best straight from the oven, while the edges are crisp and the crème fraîche topping is still bubbling.
Texture tips
- Use a properly hot tray: Preheating the baking tray at 250°C (480°F) helps give the base a sharper, more blistered finish.
- Do not overload the topping: Keep the crème fraîche layer thin and even so the flatbread bakes crisp rather than turning soft in the centre.
Ingredient notes
- Choose streaky bacon for flavour: Streaky bacon renders enough fat to flavour the onions and gives the topping the savoury richness associated with this style of flatbread.
- Crème fraîche matters: Crème fraîche gives a rich but lightly tangy topping; Greek yoghurt can be used for a sharper, lighter result, though it will brown less.
Authenticity notes
- Alsatian style: Classic tarte flambée is recognisable for its very thin base, creamy topping, onions and bacon, sitting between French and German culinary traditions.
- High-heat baking: The dish is traditionally cooked very quickly in intense heat, which is why a hot oven and preheated tray are central to the texture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 250°C (480°F) and put a baking tray inside to get properly hot. In a mixing bowl, stir together the plain flour, active dry yeast and fine sea salt. Add the olive oil and lukewarm water, then mix to a shaggy dough.
- Knead the dough on a lightly floured surface for 4 to 5 minutes until smooth and elastic. Return it to the bowl, cover, and leave to rest for 15 minutes so it relaxes and rolls thinly. Meanwhile, halve and thinly slice the yellow onion.
- Cut the streaky bacon into small lardons. Fry the bacon in a frying pan over medium heat for 4 to 5 minutes until it renders some fat and is just starting to colour. Add the onion and cook for 6 to 8 minutes until softened and sweet, then take off the heat.
- Roll the dough out as thinly as you can into a rough rectangle that will fit your tray. Carefully slide it onto the hot tray. Spread the crème fraiche over the base, leaving a small border, then scatter over the bacon and onions.
- Bake for 8 to 10 minutes until the edges are crisp and blistered and the topping is bubbling. Finish with black pepper and a pinch more fine sea salt if needed. Slice and serve straight away while the base is at its crispest.
Recipe notes
Tips
- For the thinnest base, roll the dough, let it sit for 2 minutes, then roll again; the short rest helps it relax without needing extra flour.
- Keep a close eye in the last 2 minutes: tarte flambée goes from pale to deeply blistered very quickly at this heat.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the bacon is cooked through and the topping is bubbling hot before serving.
Substitutions
- Replace Crème fraiche with Greek yogurt for a lighter, tangier topping (it will brown a little less).
- Replace Streaky bacon with Pancetta for a slightly sweeter, cured flavour.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in an airtight container. Reheat on a hot baking tray in a 220°C (430°F) oven for 5 to 7 minutes until piping hot and crisp again.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Gluten Milk Wheat
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