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Tarte Flambée Alsacienne
A traditional Alsatian specialty, also known as Flammekueche, featuring a thin dough base topped with crème fraîche, onions, and lardons (smoked bacon).
🧂 Ingredienti
- 2 sheets Tarte flambée dough(store-bought or homemade)
- 200 g Crème fraîche(thick)
- 70 g Fromage blanc(optional, for extra creaminess)
- 150 g Smoked lardons or bacon(diced)
- 2 medium Onions(thinly sliced)
- to taste Salt
- to taste Black pepper
- pinch Nutmeg(freshly grated (optional))
👨🍳 Istruzioni
- 1
Preheat your oven to 240°C (475°F). If using a pizza stone, place it in the oven while it preheats.
- 2
In a dry skillet over medium heat, cook the lardons until they are lightly browned and have rendered some of their fat. Remove the lardons with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 3
Add the thinly sliced onions to the skillet with the rendered bacon fat. Cook over medium-low heat, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Do not let them brown too much.
- 4
In a small bowl, mix the crème fraîche with the fromage blanc (if using), salt, pepper, and nutmeg. Stir until well combined.
- 5
Lay out the tarte flambée dough sheets on a lightly floured surface or directly on parchment paper. If using two sheets, overlap them slightly and press the edges together to seal.
- 6
Spread the crème fraîche mixture evenly over the dough, leaving a small border around the edges.
- 7
Scatter the cooked lardons and softened onions evenly over the crème fraîche.
- 8
Carefully transfer the tarte flambée to the preheated oven (on the pizza stone or baking sheet). Bake for 10-12 minutes, or until the crust is golden brown and crispy, and the topping is bubbling.
- 9
Remove from the oven, slice, and serve immediately.
💡 Consigli Professionali
- ✓For an authentic thin and crispy crust, roll the dough very thinly.
- ✓If you can't find lardons, good quality smoked bacon can be used.
- ✓Some variations include adding a sprinkle of Gruyère cheese or a few drops of kirsch after baking.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Tarte Flambée Forestière: Add sautéed wild mushrooms to the topping.
- Tarte Flambée Gratinée: Top with a layer of grated Gruyère cheese before baking.
- Sweet Tarte Flambée: Omit the lardons and onions, and top with thinly sliced apples, cinnamon, and a drizzle of honey before baking.