There’s something magical about the way a perfectly baked tarte flambée crackles under your teeth—thin, crisp, and just rich enough to make you close your eyes for a second. This Alsatian classic, with its whisper-thin crust, smoky bacon, and tangy crème fraîche, is one of those dishes that feels like a warm hug from a French grandmother you never knew you had.
Let’s break it down step by step, with all the little tricks I’ve picked up from years of trial, error, and a borderline unhealthy obsession with getting that crust just right.
Essential Ingredients & Tools
Ingredients
- For the Dough:
- 200g (1⅔ cups) all-purpose flour – The backbone of our crispy canvas.
- ½ tsp salt – Just enough to wake up the flavors.
- ½ tsp sugar (optional) – Not traditional, but encourages browning for extra crispness.
- 120ml (½ cup) warm water – Think baby-bottle warm, not scalding.
- 1 tbsp olive oil – A slick of fat to keep things tender.
- For the Toppings:
- 1 large sweet onion – Thinly sliced (2mm thick) for even caramelization.
- 150g (5 oz) thick-cut bacon – Diced into lardons (small matchsticks) for even crisping.
- 200g (¾ cup) crème fraîche – The creamy, tangy soul of the dish.
- Freshly ground black pepper & a pinch of nutmeg (optional) – Adds warmth and depth.
Tools You’ll Need
- A rimmed baking sheet – Preheat this for maximum crispness.
- A rolling pin (or a wine bottle in a pinch).
- A pizza cutter or sharp knife – For clean slices.
How to Make The Art of French Tarte Flambée
Making the Dough
In a large bowl, whisk together the 200g (1⅔ cups) flour, ½ tsp salt, and ½ tsp sugar (if using). Slowly drizzle in the 120ml (½ cup) warm water and 1 tbsp olive oil, stirring until the mixture looks shaggy. Knead for 3–5 minutes until smooth and slightly springy.
Why the kneading? It builds just enough gluten for structure without toughness.
Let it rest for 30 minutes under a damp towel. This relaxes the gluten, making rolling easier. (Skip it if rushed, but expect a chewier crust.)
Prepping the Toppings
- Onions: Slice the 1 large sweet onion paper-thin (2mm) to ensure they caramelize, not steam.
- Bacon: Cut the 150g (5 oz) thick-cut bacon into lardons for even crisping.
- Crème Fraîche: Season the 200g (¾ cup) crème fraîche with freshly ground black pepper and a pinch of nutmeg, then chill—cold dairy spreads easier and prevents sogginess.
Preheat Like a Pro
Crank your oven to 250°C (480°F) and place a rimmed baking sheet on the lowest rack. Heat for 30 minutes. This mimics a wood-fired oven’s blistering heat.
Skip parchment paper—direct contact with the hot pan boosts browning.
Rolling Out the Dough
Roll the dough into a 30x40cm (12x16in) rectangle, aiming for near-transparency (1–2mm thick). If it resists, let it rest for 5 minutes.
Pro move: Stretch by hand for rustic edges.
Assembling & Baking
Transfer the dough to the hot pan. Spread the 200g (¾ cup) crème fraîche thinly, leaving a 1cm (½in) border. Scatter the 1 large sweet onion (sliced) and 150g (5 oz) bacon sparingly—overloading causes sogginess.
Bake for 10–15 minutes, rotating halfway, until edges are golden and bacon is crisp.
Garnish & Serve
Sprinkle with chopped chives or parsley. Slice and serve immediately.
Extra crisp hack: Place slices directly on the oven rack for 1–2 minutes post-baking.
Chef’s Wisdom
- Thin or Bust: Roll until almost transparent—thick spots steam instead of crisp.
- Preheat Like a Maniac: A scorching-hot pan triggers the Maillard reaction for complex flavors.
- Toppings: Less Is More: Think “confetti,” not “blanket.” Over-topping = soggy disaster.
Storage & Freshness Guide
Cool completely, then reheat in a 220°C (425°F) oven for 5–8 minutes. Avoid microwaving—it turns the crust rubbery.
Ingredient Variations and Their Impact
- Vegetarian? Swap bacon for smoked mushrooms tossed with smoked paprika.
- Gluten-Free? Use a GF flour blend with 1 tsp xanthan gum for elasticity.
- Tangier Twist? Add 1 tsp Dijon mustard to the crème fraîche.
Perfect Pairings
Complementary Dishes
- Simple Green Salad: A mix of bitter greens (arugula, endive) with lemon vinaigrette cuts through the richness.
- Quick-Pickled Vegetables: Radishes or cucumbers in rice vinegar brine add crunch and tang.
Drinks
- Dry Alsatian Riesling: Its minerality and citrus notes balance the smoky bacon.
- Crisp Lager: A cold pilsner cleanses the palate between bites.
Something Sweet
- Apple Compote: Serve warm with Vanilla Ice Cream—the tartness mirrors the crème fraîche’s tang.
- Dark Chocolate Truffles: A 70% cocoa bite contrasts the dish’s saltiness.
The Art of French Tarte Flambée: A Crispy, Creamy Masterpiece
Master the French Tarte Flambée with Crème Fraîche and Bacon—crispy crust, smoky bacon, and tangy cream. Perfect for a cozy night in. Try it tonight!
Ingredients
For the Dough
-
200 g all-purpose flour (1⅔ cups)
-
½ tsp salt
-
½ tsp sugar (optional)
-
120 ml warm water (½ cup)
-
1 tbsp olive oil
For the Toppings
-
1 large sweet onion (thinly sliced)
-
150 g thick-cut bacon (5 oz, diced)
-
200 g crème fraîche (¾ cup)
-
Freshly ground black pepper
-
Pinch nutmeg (optional)
Instructions
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In a bowl, mix 200g (1⅔ cups) flour, ½ tsp salt, and ½ tsp sugar. Add 120ml (½ cup) warm water and 1 tbsp olive oil, knead for 3–5 minutes until smooth. Rest for 30 minutes.01
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Slice the 1 large sweet onion thinly, dice the 150g (5 oz) bacon, and season the 200g (¾ cup) crème fraîche with freshly ground black pepper and a pinch of nutmeg. Chill.02
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Preheat oven to 250°C (480°F) with a baking sheet inside for 30 minutes.03
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Roll dough to 30x40cm (1–2mm thick). Transfer to hot pan.04
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Spread the 200g (¾ cup) crème fraîche thinly, top with the sliced onion and diced bacon. Bake for 10–15 minutes.05
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Garnish with chives, slice, and serve.06
