Tarte Flambée (Flammekueche)

🧂 Ingredients

• 400 g Bread dough(Store-bought pizza dough or homemade bread dough. Ensure it's at room temperature for easier rolling.)
• 200 g Crème fraîche(Full-fat is recommended for richness.)
• 100 g Fromage blanc(Can substitute with full-fat Greek yogurt or quark if unavailable.)
• 2 medium Onions(Yellow or white onions work best. Slice them very thinly.)
• 150 g Lardons(Smoked bacon lardons are traditional. If using bacon, cut into small pieces.)
• 1/4 teaspoon Nutmeg(Freshly grated is preferred for best flavor.)
• 1/2 teaspoon Salt(Or to taste.)
• 1/4 teaspoon Black pepper(Freshly ground, or to taste.)

👨‍🍳 Instructions

1. 1

   Prepare the dough: If using homemade dough, ensure it has had its first rise. If using store-bought, let it come to room temperature for about 30 minutes. Lightly flour a clean work surface and your hands. Gently stretch and roll the dough into a very thin, large oval or rectangular shape, about 2-3 mm thick. Aim for a rustic, uneven edge. Carefully transfer the dough to a baking sheet lined with parchment paper.

   ⏱️ 15 minutes
2. 2

   Make the cream mixture: In a medium bowl, combine the crème fraîche and fromage blanc. Add the grated nutmeg, salt, and black pepper. Stir until well combined and smooth. Taste and adjust seasoning if necessary.

   ⏱️ 5 minutes
3. 3

   Assemble the Tarte Flambée: Evenly spread the cream mixture over the rolled-out dough, leaving a small border (about 1 cm) around the edges. Scatter the thinly sliced onions uniformly over the cream. Distribute the lardons evenly on top of the onions. Ensure the toppings are spread out to promote even cooking.

   ⏱️ 10 minutes
4. 4

   Preheat the oven: Place a pizza stone or baking steel in your oven if you have one, and preheat to the highest possible temperature, ideally 250°C (480°F) or even higher if your oven allows. Allow the oven and stone/steel to preheat for at least 30 minutes to ensure maximum heat.

   ⏱️ 30 minutes (preheating)
5. 5

   Bake the Tarte Flambée: Carefully slide the assembled Tarte Flambée (on its parchment paper) onto the preheated pizza stone or baking sheet in the oven. Bake for 10-15 minutes, or until the crust is golden brown, puffed, and the edges are visibly charred and crispy. The toppings should be cooked through and slightly caramelized.

   ⏱️ 10-15 minutes
6. 6

   Serve immediately: Once baked, carefully remove the Tarte Flambée from the oven. Slice it into portions and serve hot. The contrast between the crispy crust, creamy topping, and savory lardons is best enjoyed fresh from the oven.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to a great Tarte Flambée is extremely high heat and a very thin crust. This ensures it bakes quickly and becomes wonderfully crisp.
• ✓Don't overload the dough with toppings; a thin layer allows the crust to cook properly.
• ✓If you don't have a pizza stone, a heavy baking sheet preheated in the oven will also work.
• ✓For an authentic taste, use good quality lardons. Smoked pork belly cut into small pieces can be a good substitute.

🔄 Variations

• Add thinly sliced Gruyère or Munster cheese along with the onions and lardons for a richer flavor.
• For a sweet version, omit the onions and lardons. Spread the cream mixture, sprinkle with thinly sliced apples (like Gala or Honeycrisp), and drizzle with honey or maple syrup before baking. A pinch of cinnamon can also be added.

🥗 Nutrition

Per serving