Easy Tarte Flambe Recipe

I love this recipe because it’s a perfect blend of creamy, savory flavors that feels like a delightful trip to Alsace every time I make it. The crispy bacon and caramelized onions on top of a perfectly baked dough make it irresistible for any casual, gourmet night in.

I delight in crafting straightforward but delightful recipes, and my Easy Tarte Flambée marries deep flavors with minimal effort. I use readily available pizza dough for the crust, and for the filling, I rely on an easy blend of crème fraîche and sour cream, which I first smooth and then spread over the baked crust.

When smooth, the tart is delicious; when caramelized onions and crispy lardons join the party, it becomes divine. Nutmeg, salt, and pepper are the finishing touches.

Each bite is a flavor bomb and an exercise in indulgence.

Ingredients

Crème fraîche:
Imparts flavor that is rich and tangy; texture that is smooth and creamy.

Sour cream:
Has a slight acidity that balances and balances flavors.

Thick-cut bacon:
Imparts smoky, savory profundity; delivers protein and fat.

Onion:
Depth and sweetness; ubiquitous scent with gentle spice.

Nutmeg:
Spice that is warm and aromatic; increases the overall flavor complexity.

Ingredient Quantities

• 1 sheet of store-bought pizza dough or traditional Alsatian flatbread dough
• 1/2 cup crème fraîche
• 1/4 cup sour cream
• Salt and freshly ground black pepper, to taste
• 1 medium onion, thinly sliced
• 4 ounces thick-cut bacon, cut into small lardons
• 1/2 teaspoon nutmeg, freshly grated
• 1 tablespoon olive oil
• Fresh chives, chopped (optional, for garnish)

Instructions

1. Heat your oven to 475°F (245°C).

2. On a surface lightly dusted with flour, stretch the sheet of pizza dough or traditional flatbread dough until it is very thin, about 1/8 inch thick.

3. In a small bowl, combine the crème fraîche, sour cream, salt, pepper, and freshly grated nutmeg until smooth.

4. Evenly distribute the crème mixture over the stretched dough, leaving a narrow margin clear at the edges.

5. In a medium skillet, add the olive oil and heat over medium heat. Add the lardons of bacon and cook until they’re crispy. Remove them from the skillet and set them aside.

6. In the same skillet, cook the sliced onions over medium heat until they are soft and translucent.

7. Spread the crème-covered dough evenly with the sautéed onions and bacon lardons that have been made crispy.

8. Move the assembled tarte onto a baking sheet or pizza stone.

9. Place in a preheated oven and bake for 10-12 minutes, or until you see the edges of the dough begin to turn a golden brown and crispy shade.

10. Take from the oven, cast a fresh and desired amount of chopped chives, and cut into slices. Serveboards that have been warmed and will warm even more importantly.

Equipment Needed

1. Oven
2. Rolling pin or your hands (for stretching dough)
3. Small mixing bowl
4. Medium skillet
5. Baking sheet or pizza stone
6. Measuring cups and spoons
7. Knife (for slicing onions and chopping chives)
8. Cutting board
9. Spatula or tongs (for handling bacon)
10. Whisk or spoon (for mixing the crème mixture)

FAQ

• What is Tarte Flambée?Also known as Flammkuchen, Tarte Flambée is a traditional dish hailing from Alsace. It is similar to an Italian pizza and usually topped with onions, lardons, and crème fraîche.
• Can I make this recipe if I don’t have crème fraîche?Indeed, sour cream or a combination of sour cream and heavy cream can serve as substitutes for crème fraîche, yielding similar textures and flavors.
• What is lardon?In French cooking, small pieces or strips of bacon, known as lardons, are often used. They add a rich and savory flavor to whichever dish they’re plopped into.
• Do I need to pre-cook the bacon before adding it to the Tarte Flambée?Indeed, it is advisable to prepare the bacon lardons until they are crisp before incorporating them; otherwise, the Tarte could end up oily.
• Can I use a different type of dough instead of pizza dough?Store-bought pizza dough is a practical substitute that works well for this recipe, but if you have homemade Alsatian flatbread on hand, it would be the best choice in this preparation.
• How do I store leftovers?You can store uneaten Tarte Flambée in an airtight container in the fridge for up to 3 days and reheat it in the oven to keep its crispness in the same way you would leftover pizza.
• Can I add other toppings to this Tarte Flambée?Although it’s easy to stick with the basic toppings, you might want to try alternatives like grated cheese, sliced mushrooms, or bell peppers to elevate the flavor of your dish.

Substitutions and Variations

Crème fraîche:
Use either full-fat Greek yogurt or mascarpone in place of the ingredients called for in the recipe, to achieve a temperamental, creamy texture.
Sour cream:
Plain yogurt or crème fraîche can replace sour cream in a pinch for a dish where texture is paramount, but be aware that they are not one-to-one substitutes—they have a different flavor profile.
Pizza dough:
If you’re looking for an easy alternative, use naan or a pre-baked flatbread in its place.
Thick-cut bacon:
Employ pancetta or prosciutto for a different flavor profile altogether.
Nutmeg:
Use a pinch of ground cinnamon to achieve a slightly sweeter flavor.

Pro Tips

1. Preheat the Baking Sheet or Pizza Stone To achieve a crispier crust, place your baking sheet or pizza stone in the oven while it preheats. This will start cooking the dough from the bottom as soon as it hits the hot surface.

2. Properly Caramelize the Onions For added depth of flavor, take your time to caramelize the onions instead of just softening them. Cook them over medium-low heat until they develop a rich, golden-brown color.

3. Drain the Bacon After cooking the bacon lardons, drain them on paper towels to remove excess grease. This will keep the tarte from becoming oily and help the bacon stay crispy.

4. Chill the Crème Mixture Chill the crème fraîche and sour cream mixture before spreading it on the dough. This will prevent it from making the dough soggy and help create a smooth layer.

5. Experiment with Toppings While sticking to traditional flavors, you can experiment by adding a sprinkle of grated Gruyère or Emmental cheese for a richer taste or incorporate fresh thyme or rosemary along with the chives for added aroma.