Tarte Flambée
Instructions
Dough
Toppings
Pesto
To serve
FAQ: Questions about tarte flambée
If you want to know more about our recipe, you have come to the right place. Below, we answer some common questions to help you perfect your tarte flambée and get the tastiest, most authentic result.
Ingredients
Dough
|
Wheat flour
|
250 g |
|---|---|
|
Olive oil
|
2 tbsp |
|
Salt
|
½ tsp |
|
Fresh yeast
|
15 g |
|
Water
|
125 ml |
or
|
Fresh ready-made tarte flambée dough from the refrigerated counter
|
1 pack |
|---|
Toppings
|
Cream cheese
|
200 g |
|---|---|
|
Egg yolk
|
1 |
|
Flour
|
1 tbsp |
|
Small courgettes
|
2 |
|
Cherry tomatoes
|
12 |
Pesto
|
Fresh basil
|
1 handful |
|---|---|
|
Garlic clove
|
½ |
|
Olive oil
|
2 tbsp |
|
Cheese, grated
|
20 g |
|
Salt, to taste
|
|
|
Pepper, to taste
|
Garnish:
|
Rocket
|
200 g |
|---|---|
|
Fresh oregano
|
Tips: Enhancing your tarte flambée experience
Perfect your tarte flambée with our tips so you can get the best result every time.
The right dough consistency and thickness
To achieve the perfect crispiness, it is essential to allow the homemade dough to rise for the full hour recommended in our recipe. This step guarantees a dough that is both elastic and firm, providing the ideal base for your dish. If you are pressed for time, choose a fresh dough from the refrigerated section of the grocery store. Aim for a uniform thickness of 1 millimetre when rolling out to ensure even baking and crisp texture. Allow the dough to rest for a few moments after rolling it out to prevent it from shrinking.
Try our easy recipe for tarte flambée
Explore Alsatian cuisine with our delicious and easy tarte flambée recipe. The crust is baked to thin perfection and topped with a creamy and thick cream cheese mixture, a layer of thinly sliced courgette, and vibrant cherry tomatoes for a burst of freshness. It is as easy as it comes with either a homemade dough or store-bought one, both allowing you to serve this crisp and tasty pizza-like treat without any hassle.
Try other family and guest-friendly recipes with our simple spaghetti in tomato sauce, quick pizza rolls, or Italian spaghetti aglio e olio.
Delicate crispy base with creamy spread and fresh veggies
The secret to an authentic tarte flambée lies in its delicate, crispy crust, which provides the perfect canvas for the creamy spread and the vibrant, fresh toppings. The base − rolled out to a mere millimetre − crisps up beautifully in the oven, offering a satisfying crunch with each bite. This is complemented by a creamy layer of seasoned cream cheese, which melts slightly under the heat, enveloping the toppings of fresh courgette and sliced cherry tomatoes in velvety richness. Topped with pesto and fresh rocket after baking, it is bursting with flavours and vibrant colours.
Homemade pesto for an aromatic finish
A drizzle of homemade pesto gives your freshly baked tarte flambée an aromatic finish that takes the dish from excellent to sublime. Our pesto, a simple blend of fresh basil, olive oil, pasta cheese, and garlic, adds a burst of herby freshness and a touch of richness. It pairs perfectly with the creamy base and the crisp vegetables, tying all the flavours together with its vibrant green hue and robust flavour. Just a few spoonsful drizzled over the baked dish before serving will add a new dimension of taste that is sure to impress. It is also ideal as a crust dip if you have some left after drizzling on top!
Where does tarte flambée come from?
Tarte flambée, or Flammkuchen in German, comes from the Alsace region at the crossroads of French and German traditions. ‘Flammkuchen’ means ‘pie baked in the flames,’ which makes sense as German farmers in Alsace initially made it in wood-fired ovens to check the temperature of the oven before baking the actual bread and pastry. The dish became part of French cuisine when France took over Alsace, and it started appearing in city restaurants in the 1960s.
This classic tarte flambée has a thin bread dough base with toppings like fromage blanc or crème fraiche, onions, and lardons, but you can top it with various other ingredients, such as Gruyère, Emmental, or the like, and mushrooms. There are even sweet ones with toppings like apples and cinnamon for a dessert twist.
Experiment with the topping
If you fall in love with this recipe, why not try some variations so you can make it again and again? Try the classic flavour combinations of traditional Flammkuchen with some bacon lardons or crispy pancetta on top and some finely chopped or sliced onions. The lardons or pancetta promise a delightful crunch and a deep, smoky saltiness that cuts through the creaminess of the base, while the onions introduce a sharp, piquant edge.
Add a few dollops of crème fraiche on top scattered around the pie to add a luxurious, velvety layer, enriching every bite with its mild tanginess. You can also whisk it into the cream cheese mixture. The same goes for nutmeg, which adds a cosy, spicy warmth to the sweet and slightly tangy cream cheese base.
Instead of the white base, make a tomato sauce base with dollops of cream cheese on top. You get the same luxurious sweetness and creaminess from the cream cheese but with a warm depth from the tomato sauce. For this version, sprinkle with thyme leaves for a bit of earthiness and a delicate aroma that complements the richer ingredients.
