Tarte Flambée is a delicious Alsatian specialty featuring an ultra-thin, crispy crust generously topped with sour cream, caramelized onions, and crispy smoked bacon lardons. This iconic Rhine region dish, baked at very high temperatures, transports you directly to Alsace with its authentic flavors and the perfect contrast between the crispy crust and the creamy topping.
⏱️60 min
📊Medium
👥4 servings
🍽️Main
budget-friendlyfamilyquick
Ingredients
250 gwhite flour
125 mlwarm water
5 gfine salt
15 mlolive oil
200 gthick sour cream
3 piècessweet onions
200 gsmoked bacon lardons
3 pincéesfreshly ground black pepper
1 pincéeground nutmeg
Instructions
1PREPARE THE DOUGH: In a bowl, pour the flour and create a well in the center. Add the warm water, salt, and olive oil. Using your hands or a fork, gradually incorporate the flour into the liquid until a ball forms. The dough should be soft but slightly sticky. Knead for 8 to 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature to relax the gluten.
2PREPARE THE TOPPINGS: While the dough rests, peel the onions and slice them thinly. Gently cook them in a pan with a drizzle of olive oil for 15 minutes over medium-low heat, stirring regularly until they become translucent and very soft. The onions should be lightly caramelized. Cut the lardons into small sticks and fry them in another pan until they are crispy and golden, then drain on paper towels.
3PREHEAT THE OVEN: Set your oven to the maximum temperature, at least 230°C (thermostat 8), or 250°C if possible. If you have a pizza stone, place it in the center of the oven. The oven must be very hot to achieve the crispy, slightly puffed crust characteristic of Flammekueche. Let it preheat for at least 15 minutes so the heat is evenly distributed.
4STRETCH THE DOUGH: On a floured work surface, divide the dough into 4 equal portions. Flatten each portion with your hands, then use a rolling pin to stretch it into a very thin rectangle, almost transparent. The ideal thickness is about 2 to 3 millimeters. If the dough resists, let it rest for 2 minutes before continuing. Transfer each rectangle onto parchment paper for easier handling.
5GENEROUSLY TOP: Spread about 50g of sour cream on each rectangle of dough, leaving a slight 1 centimeter border on the edges which will become crispy. Distribute the caramelized onions evenly, then sprinkle generously with the grilled lardons. Season with freshly ground pepper and a very light pinch of freshly grated nutmeg. Avoid overloading so the dough cooks properly and remains crispy.
6BAKE AND COOK: Transfer each tarte flambée onto the hot stone or directly onto the preheated and lightly floured oven rack. Bake for 12 to 15 minutes at very high temperature until the dough is golden and crispy with slight black spots of caramelization, and the edges puff up slightly. The surface should be well-cooked and the lardons still crispy. Watch carefully during the final minutes as cooking is very quick at this temperature.
7SERVE IMMEDIATELY: Remove the tartes flambées from the oven carefully and let them rest for 2 minutes before serving so the crust cools slightly. Cut each tart into strips or squares according to your preference. Tarte Flambée must be enjoyed very hot, with the sour cream rich and creamy contrasting with the crispy crust. Serve with a chilled Alsatian white wine for an authentic gastronomic experience.