Tarte Flambee|French Pizza
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!
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: French
Servings: 4
Calories: 601kcal
- 1 ¾ cups all purpose flour plus more for dusting
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 egg yolks
- 3 Tbsp. olive oil
- 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
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.
Recipe Tips:
- 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.
Serving Suggestions:
- 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.
Calories: 601kcal | Carbohydrates: 45g | Protein: 17g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 172mg | Sodium: 1020mg | Potassium: 357mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 0.5mg | Calcium: 212mg | Iron: 3.2mg