Tarte Flambee or “french pizza” is that perfect combination of texture and flavor. A crispy crust with a creamy topping, bacon and just enough onions to keep things interesting! There is so much to love about this Tarte Flambee recipe – it can be brunch, lunch, an appetizer or dinner. Bonus: you don’t need to plan ahead to make it. And you will want to make this…. trust me!
I was first introduced to Tarte Flambee on a trip through the Alsace in France – and I fell in love. Crispy, creamy with the salty richness of bacon. After doing my fair share of sampling (all in the name of research you know) I found that my first impression of this “French pizza” wasn’t a fluke. Each version I tried was delicious – a crispy crust, creamy topping, bacon, and onions. So simple and sooo good! Upon returning home I started researching this “french pizza” and came up with the Tarte Flambee recipe.
What is Tarte Flambee?
- Tarte Flambee is Pissaladiere’s less famous cousin, coming from the Alsace region of France.
- Also known as Flammekeuche (which translates to flame cake) it was originally made from dough scraps as a way of using them up.
- The crispy crust was then topped with something that the Alsace has in abundance – creamy dairy products like creme fraiche, onions, and of course… bacon!
Ingredients you will need to make this “French Pizza”:
- baking powder
- creme fraiche or sour cream
How to Make Tarte Flambee:
Step #1: Combine the flour, baking powder and salt in a medium bowl and whisk to combine. In another bowl, lightly whisk the eggs with the oil. Add the flour mixture to the egg mixture.
Step #2: Stir until a dough forms.
Step #3: Dump the dough onto a lightly floured board and knead lightly until the dough comes together. Form it into a ball.
Step #4: Lightly roll out the dough, flouring the board as necessary to keep the dough from slipping. Roll the dough so that it’s really thin, no more than ¼ inch thick!
Step #5: Place the dough round on a piece of parchment paper. Spread with the creme fraiche/sour cream and top with the bacon and onions.
Step #6: Carefully lift the parchment and place on a sheet pan in the oven. Bake, remove and slice!
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Tarte Flambee Recipe:
Tarte Flambee|French Pizza
- 1 ¾ cups all purpose flour plus more for dusting
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 egg yolks
- ½ cup water
- 6 strips Thick cut bacon
- 1 small yellow or sweet onion
- ½ cup creme fraiche OR sour cream
- ½ cup sour cream
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground white pepper
- ¼ cup gruyere, grated optional
- Adjust the oven rack to the middle position. Pre heat the oven to 450 degrees. Place a large baking sheet on the oven rack.
For the dough:
- Combine the flour, baking powder and salt in a small bowl and whisk to combine.
- In a medium-sized bowl, combine the egg yolks, oil and water. Whisk to combine.
- Add the flour mixture and stir until a dough forms.
- Dump the dough onto a lightly floured board and knead a few times until the dough is thoroughly combined.
- Split the dough in half. Shape the half into a round and roll out into a circle, approximately 12 inches in diameter and no more than ¼ inch thick. transfer to a sheet of parchment.
- Repeat with the remainder of the dough.
To assemble the Tarte Flambee's:
- If using the creme fraiche, combine it and the sour cream in a small bowl and stir to combine. Spread the mixture evenly over both rolled dough circles, leaving about an inch border. Fold the dough over to form a crust edge. This is a rustic tart so don't worry about it being perfect!
- Scatter the onion and bacon slices over the top of each dough circle, dividing evenly. Sprinkle with the grated gruyere if using, the white pepper and nutmeg.
- Carefully place the parchment sheet with the tarte flambee on the pre heated baking sheet. Bake for 8 - 10 minutes until the bacon is cooked and the tart crust is crispy brown.
- Remove the tart and bake the second tart. Let cool for 10 minutes and then slice and eat.
- I have made this with all sour cream and with a mixture of sour cream and creme fraiche. If you can find creme fraiche, I highly recommend using it!
- Grated gruyere cheese is optional, but I really encourage you to try adding it. It gives the tarte a lovely nutty flavor that works oh so well with the onions and bacon. If you don't have or can't find Gruyere you could substitute Parmesan.
- You could definitely use a pizza stone to bake this tarte. But if you don't have one, no worries. Just preheat a sheet pan in the oven and then lift each end of the parchment (like you are carrying a tray) and place it on top of the sheet pan.
- This tarte really don't keep well, so make it and eat it!
- This tarte is lovely for brunch with a side of fruit, or for lunch with a lovely green salad. For dinner, depending upon how hungry you are, I'd add a bowl of soup and a green salad.
- For an appetizer, I simply cut it into squares about 2 ½ inches by 2 ½ inches and place on a tray.