Tarte flambée is a classic tart from Alsace, France which is a region bordering Germany. In German, it’s called Flammekueche (pronounced flam-KOOK-en). This tart is basically a bacon and onion pizza with French and German influences.
I went to Alsace a while back, and this tart was my favorite thing we had! It’s made with fromage blanc (or crème fraiche), thinly sliced onion, and lardons (or fatty bacon). Sound weird? Tarte flambée is smoky, tangy, and honestly RIDICULOUSLY good. You’ll have to trust me on this!
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 6 large slices
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
The Ingredients
~22-ounce white pizza dough (homemade or store-bought)
2 medium white onions, sliced thinly but not paper thin!
6 ounces (1/2 pound) thick cut black forest bacon (sub thick cut Applewood smoked if needed)
~6 ounces crème fraiche (or fromage blanc)
1 egg yolk
1-2 tablespoons cornmeal
~1/8 teaspoon fresh nutmeg
The Steps
Preheat oven to 400 degrees.
For bacon: Cut bacon into small pieces. Cook bacon in a medium pot until just cooked but not crispy. Drain excess fat from pot.
For onion: Add sliced white onions to pot with bacon, and sweat onion for 3-4 minutes over medium heat until onions wilt slightly. Turn burner off and set aside.
For “sauce:” In a small separate bowl, add crème fraiche and egg yolk. Stir until combined.
For assembly: Stretch pizza dough as thinly as possible without breaking the dough.
Add crème fraiche “sauce” to pizza dough, leaving a ½ inch crust border without toppings. Add bacon/onion mixture. Topping quantity shouldn’t be “heaping” but generous. Make sure to leave a crust border! Use a microplane or the fine setting of a cheese grater to dust pizza with nutmeg.
To bake: Bake for 20 minutes until the crust is golden brown.
Let rest for 5 minutes before cutting. Serve with a crisp lager or dry reisling!
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
