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); Cold water; 3.00 g salt

By La Cuisine de Géraldine , Food Blogger

A traditional specialty from Alsace, Flammekueche (or tarte flambée) is a thin crust topped with cream, onions, and bacon. Delicious, convivial, and quick to prepare, it’s perfect to share as an appetizer or enjoy as a full meal with a fresh green salad.

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
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.