15 min

Flammekueche - Alsatian Tarte Flambée

Name: Flammekueche - Alsatian Tarte Flambée
Cook time: 15 min
Yield: 4
Ingredients: 150.00 g Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 1.00 finely sliced Roscoff Onions PDO; 200.00 g French smoked lardons; 200.00 g French flour; 1.00 tbsp Oil (olive or rapeseed); 100.00 ml Cold water; 3.00 g Salt

By La Cuisine de Géraldine , Food Blogger

Crisp, smoky, and irresistibly creamy, Flammekueche (also known as Alsatian tarte flambée) is a classic French flatbread topped with crème fraîche, onions, and lardons. Quick to prepare and perfect for sharing, it’s one of Alsace’s most beloved and comforting recipes.

Flammekueche, also called tarte flambée, is a traditional recipe from Alsace known for its ultra-thin crust and rich yet beautifully balanced toppings. This iconic French flatbread is spread with silky crème fraîche and finished with finely sliced onions and smoky French lardons, creating a combination that is savoury, comforting, and incredibly moreish. Despite its restaurant-worthy flavour, this rustic dish is surprisingly easy to prepare at home, making it ideal for casual dinners, family meals or relaxed evenings with friends.

Historically baked in wood-fired ovens to test the temperature before breadmaking, Flammekueche has become a staple of Alsatian cuisine and a symbol of conviviality. Whether served as a shared starter, a crowd-pleasing party dish, or a simple main course with a crisp green salad, this French classic captures the charm and warmth of regional home cooking. Its thin, crisp base and creamy, smoky topping make it a standout option for anyone looking for an authentic Alsatian tarte flambée experience.

If you want a dish that brings people together with minimal effort and maximum flavour, Flammekueche is a perfect choice: rustic, delicious, and effortlessly French!

Ingredients For

Isigny Crème Fraîche & Bresse Crème Fraîche PDO

150 g See the article
Roscoff Onions PDO

1 finely sliced See the article
French smoked lardons 200 g
For the dough
French flour 200 g
Oil (olive or rapeseed) 1 tbsp
Cold water 100 ml
Salt 3 g

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Preparation

Mix flour and salt in a bowl. Add oil and cold water, then knead until a smooth, elastic dough forms.
Let the dough rest 10–15 minutes under a cloth.
Preheat the oven to 250 °C fan (or 260–270 °C conventional). Preheat a baking stone or tray if possible.

Roll out the dough on a lightly floured surface into a very thin oval (about 2 mm thick). Place on a floured tray or on baking paper.

Spread the crème fraîche evenly. Scatter the bacon and onions on top.

Bake for 8–12 minutes, until the edges are golden, the crust crisp, and the cream lightly browned.

Remove from the oven, let rest for 1 minute, slice, and serve immediately.