Alsatian Tarte Flambée
Image générée par IA
French

Alsatian Tarte Flambée

A paper-thin Alsatian flatbread spread with tangy crème fraîche, sweet onions, and smoky bacon, baked until the edges blister and the topping is bubbling. Serve it hot and cut into rustic squares.

37 min 4 portions Medium
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Comment préparer

1
Combine the flour and half the salt in a bowl. Add the lukewarm water and olive oil, then mix until a shaggy dough forms. Knead on a lightly floured surface for 3 to 4 minutes, until smooth and supple.
2
Shape the dough into a ball, cover it, and rest for 20 minutes at room temperature. This short rest relaxes the gluten and makes the dough easier to roll thinly.
3
Place a baking sheet or pizza stone in the oven and heat to 250°C. Allow it to heat for at least 30 minutes so the dough starts crisping immediately.
4
Cut the bacon into small lardons and cut the onion into very thin half-moons. Keep the pieces small and even so they cook fully during the brief bake.
5
Mix the crème fraîche with the remaining salt, black pepper, and nutmeg. Taste and adjust the seasoning; the bacon will add salt as it cooks.
6
Roll the rested dough on parchment into a very thin oval or rectangle, about 2 mm thick. Leave the center thin but avoid tearing the edges.
Paper-thin tarte flambée dough rolled on parchment Image générée par IA
7
Spread the crème fraîche mixture over the dough, leaving a narrow uncovered border. Scatter the sliced onion and bacon evenly over the surface so every piece can brown.
8
Transfer the parchment and tart to the preheated sheet or stone. Bake for 10 to 12 minutes, until the border is deeply golden and blistered, the onions are tender, and the bacon is browned and fully cooked through; the center should be bubbling.
Baked tarte flambée with blistered edges and browned bacon Image générée par IA
9
Cool for 2 minutes, then cut the tart into squares and serve immediately while the crust is crisp.

Pourquoi cette recette fonctionne

Very thin dough gives the tart a brittle, cracker-like base, while crème fraîche protects the onions from drying and adds enough acidity to balance the smoky bacon.

Conservation et réchauffage

Comment la conserver

Refrigerate leftovers in an airtight container for up to 2 days. The crust will soften as it stands.

Comment la réchauffer

Reheat on a preheated baking sheet at 220°C for 5 to 7 minutes, until the base is hot and crisp. Do not microwave if crispness matters.

Nutrition / portion

568kcal
19,09 gprotéines
52,94 gglucides
30,29 glipides
P
Pantryvale editorial kitchen
Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 10 août 2026 · mise à jour le 13 août 2026