🇫🇷 France · Food
Tarte Flambée (Flammekueche): Alsatian Thin-Crust Tart
By eatmundo · July 6, 2026
Originating from Alsace, Tarte Flambée is a wonderfully thin-crusted tart topped with rich crème fraîche, thinly sliced onions, and smoky bacon lardons. It's quickly baked in a very hot oven until perfectly crisp and golden, offering a delightful contrast of creamy and savory flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to its highest setting, preferably 230-250°C (450-480°F), with a pizza stone or baking steel if you have one, for at least 30 minutes. This high heat is crucial for a crisp crust.
- 2
Roll out 1 thin pizza dough on a floured surface to an oval or rectangle, about 2-3 mm thick. Aim for a rustic shape; perfection isn't the goal here. Transfer it to a piece of parchment paper.
- 3
In a small bowl, whisk together 200g crème fraîche, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and a pinch of grated nutmeg until smooth and well combined.
- 4
Evenly spread the crème fraîche mixture over the entire surface of the rolled-out dough, leaving a very small border (about 1 cm) clear around the edges. Don't go too thick with the crème fraîche; a thin layer is key for crispiness.
- 5
Thinly slice 2 large onions (ideally with a mandoline for uniform slices) and scatter them generously over the crème fraîche. The thinner the slices, the better they will cook and caramelize.
- 6
Evenly distribute 150g smoked bacon lardons over the onions. Make sure they are separated so they can crisp up individually.
- 7
Carefully slide the tarte flambée, still on its parchment paper, onto the preheated pizza stone or baking sheet in the oven. Bake for 8-12 minutes, or until the edges are dark golden brown and crispy, and the onions are slightly caramelized.
- 8
Remove from the oven, slice into generous portions, and serve immediately. Tarte Flambée is best enjoyed piping hot, straight from the oven, ideally with a glass of crisp Alsatian white wine.
Frequently Asked Questions
How thin should I roll the pizza dough for an authentic Tarte Flambée crust?+
Roll the pizza dough incredibly thin, aiming for almost translucent, about 1-2mm thick. This creates the signature crisp, cracker-like base that cooks quickly.
What kind of onions are best, and do they need pre-cooking for Tarte Flambée?+
Use white or yellow onions, sliced as thinly as possible, ideally with a mandoline. They are applied raw and will become tender and slightly caramelized during baking.
Should the bacon be pre-cooked before adding it to the tart?+
No, use raw, small diced lardons or smoked bacon. It will crisp up perfectly and render its fat directly on the tart in the high heat of the oven.
What is the ideal cooking temperature and how do I know when the Tarte Flambée is done?+
Bake in a very hot oven, around 220-250°C (425-475°F), for 8-12 minutes. It's ready when the crust is golden brown and bubbly, and the bacon is crispy.
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