© Stine Christiansen

Alsace Classic: Tarte Flambée

The original Flammkuchen or Tarte Flambée, comes from Alsace, is called Flammekueche in local dialect - and requires a wafer-thin, crisp pastry base.

Ingredients (4 servings)
250 g flour
50 ml oil
150 ml lukewarm water
2 large onions
120 g bacon, cut into thin lardons
20 g butter
200 g Crème Fraîche
nutmeg
1 tablespoon(s) vegetable oil
salt
pepper
  • Mix the flour in the mixing bowl of the food processor using the dough hook with half a teaspoon of salt and oil, gradually adding 150 mililitres of lukewarm water. Work for several minutes until you have a nice, elastic dough, then cover and leave to rest for an hour.
  • Preheat the oven to 280 °C or maximum temperature. Slice the onions finely and sauté them over a gentle heat for five minutes in a little butter until translucent.
  • In another pan, quickly fry the bacon until golden brown.
  • Season the crème fraîche with salt, pepper and nutmeg.
  • Roll out the dough on a floured work surface to a circular shape with a thickness of one millimetre. Lift onto a floured baking tray.
  • Spread the cream-fraîche on the dough first, then top with a layer of onions, bacon and a tablespoon of oil. Bake in the oven for about ten minutes until the edges are a rich golden brown.
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