Tarte flambée
Traditional Alsatian dish, a thin crust topped with crème fraîche, onions, and bacon.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tarte Flambée, also known as Flammkuchen, originated in the Alsace region of France, bordering Germany. Historically, it was a peasant dish, a way for farmers to test the heat of their wood-fired ovens before baking bread. The thin dough would cook quickly, indicating if the oven was at the right temperature. Originally, it was a simple dish, made with leftover bread dough and readily available ingredients.
Tarte Flambée is deeply ingrained in Alsatian culture, representing simplicity, conviviality, and regional identity.
Regional Identity
It is considered a regional specialty of Alsace and is a source of pride for the locals. You'll find it served in many traditional 'winstubs' (Alsatian wine taverns).
Communal Dining
Tarte Flambée is often enjoyed as a shared dish, fostering a sense of community and togetherness around the table. It is typically served whole and sliced into portions for everyone to share.
Wine Pairing
It is traditionally paired with Alsatian wines, particularly Riesling or Pinot Blanc, which complement the flavors of the dish.
Tarte Flambée presents a delightful combination of creamy, smoky, and savory flavors, with a slightly crispy texture.
The dominant flavor is a creamy tanginess from the crème fraîche, which provides a rich base. The bacon (lardons) adds a smoky, salty depth and crispy texture. The onions contribute a subtle sweetness that balances the richness of the other ingredients. The thin, crisp crust provides a neutral canvas that allows the other flavors to shine.
Thin Crust is Key
The dough should be rolled out as thinly as possible to ensure a crisp, cracker-like texture. Use a rolling pin and a bit of flour to prevent sticking.
High Heat is Essential
Bake the Tarte Flambée in a very hot oven (at least 450°F or 230°C) to achieve a crispy crust quickly. A pizza stone can also help distribute the heat evenly.
Pre-Cook the Bacon
Slightly pre-cooking the bacon (lardons) helps to render out some of the fat and ensures it gets crispy in the oven. Drain off any excess grease before adding it to the Tarte Flambée.
Even Crème Fraîche Spread
Spread the crème fraîche evenly over the dough to prevent soggy patches. Don't overload it; a thin layer is sufficient.
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