Tarte Flambée (Crisp Flatbread with Crème Fraîche and Smoked Salmon)
Why this recipe works
- Crisp, blistered base: Rolling the dough very thinly and baking it on a preheated tray gives the flatbread its characteristic snap and browned edges.
- Creamy topping: Crème fraîche holds up well in a hot oven, staying rich and smooth rather than turning watery.
- Balanced richness: The tang of the crème fraîche, mild onion sweetness, smoky salmon and fresh chives keep the finished flatbread bright rather than heavy.
Get the most out of this recipe
Timing notes
- Rest the dough briefly: The short room-temperature rest makes the dough easier to roll thinly without springing back.
- Serve straight away: Tarte flambée is at its best as soon as it leaves the oven, while the base is still crisp and the edges are hot.
Texture tips
- Roll it very thin: A thin rectangle of dough is essential; a thicker base will bake more like bread and lose the signature crispness.
- Use a hot tray: Heating the baking tray in the oven helps the underside cook quickly before the creamy topping can soften it.
Ingredient notes
- Choose good smoked salmon: Because the salmon is only warmed briefly, its texture and seasoning are prominent in the finished flatbread.
- Slice the onion finely: Very thin onion slices soften quickly in the short bake and blend into the crème fraîche without staying harsh.
- Use fresh herbs: Fresh chives give a cleaner finish than dried herbs; fresh dill also works well with the smoked salmon.
Common mistakes
- Do not bake the salmon for long: Add the smoked salmon at the end and warm it only briefly so it stays silky rather than turning dry.
- Do not skip the tray preheat: A cold tray delays browning and makes it harder to achieve a crisp base in the short cooking time.
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Ingredients
Instructions
- Heat the oven to 250°C (480°F) with a baking tray inside so it gets very hot. In a mixing bowl, stir together the flour and salt. Add the olive oil and 90 ml water, then mix and knead briefly until you have a smooth, supple dough.
- Cover the dough and let it rest at room temperature for 15 minutes. Meanwhile, peel the onion and slice it very thinly. Snip the chives finely.
- On a lightly floured surface, roll the dough into a very thin rectangle, roughly the size of your hot tray. Carefully remove the tray from the oven and lay the dough on it. Spread the crème fraiche over the dough, leaving a small border, then scatter over the onion and season with black pepper.
- Bake for 8 to 10 minutes until the base is blistered and the edges are browned. Lay the smoked salmon over the hot tarte flambée and return to the oven for 1 minute, just to take the chill off without cooking it. Finish with the chives and serve straight away.
Recipe notes
Tips
- Roll the dough as thinly as you can; a thin base is what gives tarte flambée its signature crispness.
- If the onion is strong, soak the slices in cold water for 5 minutes, then drain well before topping.
- Food safety: smoked salmon is ready to eat, but if serving to pregnant people, young children, older adults, or anyone immunocompromised, choose a pasteurised product and keep it properly chilled.
Substitutions
- Replace Crème fraiche with Greek yogurt for a lighter, tangier topping.
- Replace Yellow onion with shallot for a sweeter, more delicate onion flavour.
- Replace Fresh chives with fresh dill for a more pronounced herb note with the smoked salmon.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool, cover and refrigerate; reheat on a hot baking tray at 220°C (430°F) for 4 to 6 minutes until crisp, then add any reserved smoked salmon and chives after reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Fish Gluten Wheat
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