Tarte Flambée
Thin Alsatian flatbread with crème fraîche, onion and bacon. · France
Also known as Flammkuchen
Thin Alsatian flatbread with crème fraîche, onion and bacon.
About Tarte Flambée
A very thin bread base is spread with crème fraîche and topped with onion and lardons, then baked fast in a blazing oven until the edges char. It is the Alsatian answer to pizza.
🏛️ History & Culture
Tarte flambée, known as Flammkuchen in German, is a specialty of the Alsace region of France, which shares cultural and culinary ties with neighboring Germany. Its origins are debated, but it is widely believed to have been created by farmers along the Rhine as a simple way to test the temperature of their wood-fired ovens—the thin dough was spread with crème fraîche, onions, and lardons, then baked quickly until the edges charred. Today, it is a staple of Alsatian taverns and markets, often served as a communal appetizer or main dish with a glass of local white wine or beer.
Regional variations abound: in the Alsace, the classic topping remains crème fraîche, onions, and bacon, while in neighboring Baden-Württemberg (Germany), the same dish is called Flammkuchen and may include cheese, mushrooms, or even sweet versions with apples. The dish holds cultural significance as a symbol of the Franco-German borderlands, where it bridges culinary traditions and appears at festivals, family gatherings, and casual restaurants. Its name literally means “flame cake,” a nod to its rapid baking in a blazing oven, and it has gained popularity far beyond the region as a rustic, shareable flatbread.
🍳 How to make Tarte Flambée
AI-assisted, not kitchen-testedTarte Flambée (Alsatian Flammkuchen)
A classic Alsatian thin-bread tart topped with crème fraîche, thinly sliced onion, and lardons, baked at high heat so the edges crisp and char. It belongs to the same family as pizza but uses a dairy-rich base rather than tomato.
- Prep
- 30 min
- Cook
- 12 min
- Total
- 42 min
- Serves
- 4 (two 30 cm tarts)
- Difficulty
- Easy
Recipe ingredients
- 250 g (8¾ oz / about 2 cups) bread flour, or all-purpose flour
- 125 ml (½ cup) lukewarm water
- 20 g (1½ Tbsp) olive oil or lard, lard is more traditional
- 5 g (1 tsp) fine sea salt
- 2 g (½ tsp) instant yeast, optional; gives a slightly puffier base
- 200 g (7 oz / about ¾ cup) crème fraîche, full-fat, the traditional base; sour cream is the closest substitute
- 1 large yellow onion, halved and sliced paper-thin, about 120 g / 4¼ oz
- 150 g (5¼ oz) lardons (smoked bacon), rind removed, cut into matchsticks; in Alsace, raw or lightly smoked pork belly is typical
- 1 pinch freshly grated nutmeg, essential to the flavor
- 1 tsp flaky sea salt, to finish
- 1 tsp freshly ground black pepper
Steps
- 1 Make the dough: combine flour, salt, yeast (if using), oil, and water in a bowl. Mix to a shaggy dough, then knead on a lightly floured surface for 6–8 minutes until smooth. It should feel firm and not tacky; add a little flour if sticky. Cover and rest at room temperature for 20–30 minutes.
- 2 While the dough rests, prepare the topping: slice the onion as thinly as you can (a mandoline helps). Toss the lardons in a dry skillet over medium heat for 2–3 minutes until just translucent and barely crisped; drain on paper towels — they will finish cooking on the tart.
- 3 Divide the dough into two equal balls (about 150 g / 5¼ oz each). On parchment paper, roll each ball into a very thin oval or round, roughly 30 cm / 12 in across. The dough should be almost translucent at the edges — thinner than a typical pizza base.
- 4 Heat a baking stone or heavy steel on a rack in the lowest position of the oven at 250 °C / 480 °F (or as hot as your oven goes) for at least 30 minutes. If using a heavy rimless sheet, preheat it on the rack.
- 5 Spread each dough round with about 100 g / 3½ oz of crème fraîche in a thin, even layer, leaving a 1 cm / ½ in border. Sprinkle generously with nutmeg, salt, and pepper.
- 6 Scatter the sliced onion evenly over both tarts, then top with the lardons, distributing them to the edges. The topping should be sparse — you should still see crème fraîche in places.
- 7 Slide the parchment (or transfer the tart on a peel) directly onto the hot stone/steel. Bake for 8–12 minutes, rotating once, until the base is blistered with dark brown spots and the edges are charred in places, not pale gold.
- 8 Slice immediately and serve hot, traditionally with a crisp Riesling or a simple green salad dressed with mustard and walnut oil.
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Tarte Flambée — frequently asked questions
What is Tarte Flambée?
A very thin bread base is spread with crème fraîche and topped with onion and lardons, then baked fast in a blazing oven until the edges char. It is the Alsatian answer to pizza.
What is Tarte Flambée made of?
Tarte Flambée is made with thin dough, crème fraîche, onion, lardons and nutmeg.
Where does Tarte Flambée come from?
Tarte Flambée comes from France, and is especially associated with Alsace. Tarte flambée, known as Flammkuchen in German, is a specialty of the Alsace region of France, which shares cultural and culinary ties with neighboring Germany.
Where can I eat Tarte Flambée?
An Alsatian winstub, shared straight from the board.
How do you make Tarte Flambée?
Making Tarte Flambée at home takes about 30 minutes of prep and 12 minutes of cooking. The recipe on this page serves 4 (two 30 cm tarts) and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
What else is Tarte Flambée called?
Tarte Flambée is also known as Flammkuchen.
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- 🇫🇷 Rillettes · France
- 🇫🇷 Pavin · France
- 🇫🇷 Ficelle · France
- 🇫🇷 Far Breton · France
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- 🇫🇮 Karjalanpiirakka · Finland
- 🇷🇺 Blini · Russia
- 🇨🇦 Salmon Pie · Canada
- 🇺🇸 Pancakes · United States
- 🇬🇷 Retsina · Greece
- 🇵🇱 Łazanki · Poland
- 🇪🇸 Tarta de Santiago · Spain
- 🇬🇧 Hangman's Blood · United Kingdom
- 🇭🇷 Kulenova Seka · Croatia
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