Tarte flambée


“I am one of the searchers. There are, I believe, millions of us. We are not unhappy, but neither are we really content. We continue to explore life, hoping to uncover its ultimate secret. We continue to explore ourselves, hoping to understand. We like to walk along the beach, we are drawn by the ocean, taken by its power, its unceasing motion, its mystery and unspeakable beauty. We like forests and mountains, deserts and hidden rivers, and the lonely cities as well. Our sadness is as much a part of our lives as is our laughter. To share our sadness with one we love is perhaps as great a joy as we can know – unless it be to share our laughter.

We searchers are ambitious only for life itself, for everything beautiful it can provide. Most of all we love and want to be loved. We want to live in a relationship that will not impede our wandering, nor prevent our search, nor lock us in prison walls; that will take us for what little we have to give. We do not want to prove ourselves to another or compete for love.

For wanderers, dreamers, and lovers, for lonely men and women who dare to ask of life everything good and beautiful. It is for those who are too gentle to live among wolves.”

~ James Kavanaugh ~

I am swimming if not drowning in the sea of works of late. Content rather than complaining, as one idea gives birth to the next and so the circle goes, but days continue to shrink with few moments to spare.

But, even the busiest of times call written words.

Words, to give food for thought or a moment to unwind in the passing day. I dare not touch the books I have lined to read, for I know they will draw me in and the world will stop, but poetry is swift and even few lines can feed a hungry soul.

With words to nourish spirit, there is an Alsatian classic for a hunger of different kind. Known as tarte flambée, flammekueche or as called in many other names, it’s thinly rolled out bread with creamy bacon topping, quickly baked in the oven. In smaller portions with cold beer it makes for an outstanding appetizer, but a few slices more with green salad can make for a satisfying meal.

Traditionally tarte flambée contains fresh onions, added just before baking, but I can not help and prefer caramelized ones, isn’t everything is better once caramelized?

Also, if you short of time, you can use store bought puff pastry to make this treat, you will need to adjust temperature and baking time according to package instructions, but this way, it can be ready in minutes literally.

5.0 from 4 reviews
Tarte flambée
Prep time
Cook time
Total time
An Alsatian classic tart with a few twists
Recipe type: Main, appetizer
Cuisine: French
Serves: 2-4
  • 1 cup type 00 flour
  • 1 cup whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • 1 tablespoon extra virgin olive oil
  • 1 – 11/2 cup water, luke warm
  • ½ cup crème fraiche
  • ¼ cup fromage blanc or cream cheese
  • a good pinch of nutmeg
  • 1 cup of diced smoked bacon
  • 3 medium onion, thinly sliced
  • 1 teaspoon sugar (optional)
  • salt
  • freshly ground pepper
  • few rosemary springs
  1. For the dough, combine all the dry ingredients, then slowly stir in water with oil till the dough starts to form. Knead it for a couple of minutes to develop the gluten. Set aside in a warm place to let it proof for an hour, till double in size.
  2. While the dough is proofing, cook the bacon for few minutes, to get rid of some of the fat and crisp it up a bit, then drain on a paper towel.
  3. If you like to caramelize the onions, add them to pan and cook for 5-10 minutes, then stir in sugar, and allow to caramelize for a few minutes.
  4. Preheat the oven to highest setting. Line a tray with foil and heat it in the oven too.
  5. Just before baking, turn on the grill.
  6. Mix together crème fraiche, cheese and nutmeg.
  7. Divide the dough into 2-4 parts, depending how large you want the tarts to be (and the size of your oven), then roll it thinly.
  8. Transfer the dough onto a preheated tray, quickly spread cream, sprinkle with bacon and onions. Scatter a few rosemary leaves and place under the grill for 3-4 minutes. Repeat with the rest.
  9. Serve immediately with cold beer if you like.

53 thoughts on “Tarte flambée

  1. You are so right – it only takes a few lines of poetry to feed a hungry sole. This is SO delicious! I’ve never had it with crème fraiche as the base, but will be making it your way the next time. Beautiful post!

  2. Me too… I have postponed many things so I am also drowning in the sea of work. :)
    Well, thanks for putting together this post and marvelous tarte for us. It sounds beyond delish with its bacon, fromage, and rosemary. I’d love to take a big bite of it!

  3. As I got older, I realized that I drool more when I see savory dishes like this. I used to have a sweet tooth and still does but I am more likely get excited when I see a beautiful tarte flambee over some kind of cupcakes, let’s say. If no one is stopping, I’d be eating this entire thing! I am really, really hungry imagining this.

    • Thanks Nami, actually me to, even though I adore sweets, I am more intrigued by complex savory flavors, but well, I knees still wobble at the sigh of desserts :)

  4. Gintare, that is exactly how my days are. Always seems to never have enough time to get all of my ideas out. This recipe is very beautiful… and creative! The texture of this bread looks beyond amazing!

    • I keep wondering if those 24 hours could be somehow extended to 36… well a girl can dream. Thanks so much Gloria!

  5. I am always envious of people who read and have books lined up by their bedside table. I don’t ever seem to have that luxury. I have started countless books only to not finish them. There are days that I hit that pillow and am out before the children. I miss my youth sometimes when I had all the time in the world. But you are right, a few lines of poetry do wonders.
    This tarte looks like it would do wonders too. Caramelised onions for me too, but I’d take any onion over no onion :)

    • I used to spend hours in trains every day and that was my time to read books, but recently that is a luxury too, but I’m hopeful that maybe soon there will be time :)

  6. Oh, I feel you on that being busy as heck thing. And I, like you have been content with it. Except for that part about not being able to read any books. This recipe sounds so great; it looks like something quick to throw together when you’re pressed for time with no lack of flavor or texture. I do hope to try this.

  7. I’ve just eaten, Gintare, but I honestly could happily still eat a slice of this … or two or three probably! I love being introduced to regional specialities … especially when they are as delicious as this. Really enjoyed the poetry, too … very beautiful, just like your photos!

    • Thanks so much Helen, this little tart though Alsatian is very very popular throughout France and Germany.

    • Those two are always a winner combination for me too, thanks so much Chris!

  8. I had tarte flambée years ago when traveling to Strasbourg and it was wonderful.
    Yours looks absolutely addictive.
    The clicks are always beautiful in your posts but this time you surpassed yourself!
    I’m going to pin this post.

  9. This looks insanely delicious Gintare! I love that you used caramelized onions and yes, they do make everything better :) Gorgeous photography too girl – love thes!

  10. I’d be happy to make this beauty my dinner! And I loved your writing is as marvelous as your food and photos!

  11. This recipe looks wonderful, but I think it’s missing the directions for baking.

  12. I haven’t had this one for ages! Caramelised onions are always better than raw ones, I totally agree. You have probably revolutionised this tart!

  13. I love dishes like this that can double as either an appetizer or a main dish. It looks absolutely delicious.

  14. I have been following your Facebook page for awhile now. Finally I am stopping by to say hi! :-) I love your photography, it really inspires me! I am a pizza addict, so I adore this recipe! I try to find other options to use instead of marinara sauce. I love the idea of using creme fraiche, it would give the recipe a lovely creamy flavor! Beautiful, Take care, Terra

    • Hi, thanks so much for the sweet words! Makes me very happy hearing it :)

    • A sweet version with apples? How come I’ve never heard of it before? Sounds great :)

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