Quick and delicious tarte flambée recipe for simple Alsatian tarte flambée with bacon, onions and sour cream. We put additional spring onions on our crispy flat pizza-like dough, however, according to the original recipe of Alsatian tarte flambée, they do not belong. The thin pizza from France is ready super fast and requires only simple ingredients for the thin crispy dough.
Instructions for baking the tarte flambée
Mix the ingredients for the dough – if the dough is too sticky, add some more flour. Then, at best, let the dough rest for about 25 minutes.
I prepare the ingredients for the topping during this time. Warm up the pizza stone in the oven at 275°C top and bottom heat. (Without the pizza stone, it is better to bake at 200°C, but then for about 20 minutes).
Now divide the dough in half and roll each out as thinly as possible with a rolling pin. I like to use two sheets of baking paper and a lot of flour.
For the topping, first mix the sour cream, salt, pepper and spread on both tarte flambée. For an even more intense flavor, you can stir some nutmeg into the mixture.
Then spread a finely chopped vegetable onion or red onion on each sour cream. Then spread the small cubes of bacon and, if necessary, finely chopped spring onions.
Per tarte flambée you need about 7-8 minutes baking time on the pizza stone. Then cut into small pieces and serve directly warm.
Crispy thin tarte flambée, like in Alsace – easy and quick homemade…
I had no contact with Flammkuchen in my life for a long time. Maybe it was because of the name that I always chose something else in the restaurant, instead of a “flamed cake”? Somewhat better known in our region was the thick onion tart. However, even that is rarely the first choice as a child, if you could wish for it pizza.
In the meantime, as a pizza fan, I have also become a tarte flambée fan. So simple ingredients as a recipe for crispy tarte flambée that it is now always baked itself. The first time I ate him consciously in Zweibrücken near Saarbrücken, quasi on the French border to Alsace and was directly thrilled. My perfect alternative to pizza is now the crispy thin tarte flambée, the french pizza version.
Traditional tarte flambée recipe
Traditionally from France, it is served without scallions. I like both versions and always change something here with the ingredients. Sometimes I use different onions and if I’m out of bacon cubes, I may use hand-pulled strips of ham as a topping.
The sour cream can be thinned with a little low-fat quark, but I prefer pure sour cream on my thin onion cake. If you want to be more experimental, you can also use teriyaki sauce or tomato sauce as a base for any toppings. The dough is simply the fastest and easiest dough for all pizza variations.
Bake on the pizza stone
The tarte flambée is crispiest when it’s rolled out really thin and then baked on a hot pizza stone. It can be done without a pizza stone, of course, but we got the best results with the extreme temperature of the hot stone. When you see the dough start to bubble on the outer edge and it turns slightly brown, then the baking time is over.
Flammkuchen as a side dish to share
You can serve French pizza as a snack or as a main meal. I like to share with friends before dinner to shorten the wait for the main course. This little snack is flexible to use and quick to make since you don’t add yeast or leavening agents to the dough. Baking also works without waiting time with the dough, only it likes to look a little more together. Alternatively, we like to serve our ciabatta for dinner.
In the summer we like to combine it with our Greek salad or our melon salad. This tarte flambée recipe is optimal for a small snack in summer and of course tastes even better outside in the garden, on the terrace or on the balcony.
Tarte flambée recipe – Simple Alsatian tarte flambée dough
Equipment
Ingredients
Tarte flambée dough
- 200 g all purpose flour
- 1 tsp fine salt
- 1 tbsp oil (neutral, e.g. sunflower oil)
- 110 ml water, still
Tarte flambée toppings
- 150 g sour cream
- 0,5 tsp fine salt
- 1 tsp pepper
- 1 yellow onion
- 100 g fresh bacon bits
- 2 green onions
Instructions
- Mix the ingredients for the tarte flambée dough – if the dough is too sticky, add some more flour.200 g all purpose flour1 tsp fine salt1 tbsp oil (neutral, e.g. sunflower oil)110 ml water, still
- Then let the dough rest for about 25 minutes. I prepare the ingredients for the topping in the time. Warm up the pizza stone in the oven at
275 °C.Start 25 minutes timer here - Now divide the dough in half and roll each out as thinly as possible with a rolling pin. I always like to take two sheets of baking paper and plenty of flour.
- For the topping, first mix the sour cream, salt, pepper and a little nutmeg if desired and spread on the 2 tarte flambée.150 g sour cream0,5 tsp fine salt1 tsp pepper
- Then spread a finely chopped vegetable onion or red onion on the sour cream. Add the small cubes of bacon and, if desired, finely chopped spring onions.1 yellow onion100 g fresh bacon bits2 green onions
- Per tarte flambée you need about 7-8 minutes baking time on the pizza stone at275 °C whereby the edges become darker and bubbles form. Without pizza stone prefer to bake at 200 °C , but then for about 20 minutes. Then cut into small pieces and serve directly warm.Start 7 minutes timer here
Nutrition
We love to alternate between pizza and tarte flambée recipes and of course, the simple dough is one of our current favorites. Have fun baking it!
