Crisp, wafer-thin tarte flambée topped with sour cream, onion rings, bacon and chives

“Tarte flambée alsacienne 514471722” by Lulu Durand, CC BY 2.0, Source – cropped and recompressed

Alsatian Tarte Flambée

with bacon and onions

35 min (20 min active) · Easy

You'll need: Oven

Text written with AI assistance and reviewed by our editors

Wafer-thin dough without yeast, sour cream, onions, bacon – and the oven as hot as it will go. After twelve minutes the edge crackles, and you'll wonder why you don't make this more often.

Ingredients for 2 servings

2 servings

Hide conversionAmounts also in grams, ounces and cups; the steps show oven temperatures for fan, conventional and gas too.

  • For the dough
  • 200 gPlain flour (type 405) (≈ 7 oz)
  • 100 mlWater, lukewarm (≈ ½ cup)
  • 2 tbspOlive oil (≈ 20 g · ≈ ¾ oz)
  • ½ tspSalt (≈ 2.5 g · ≈ ¼ oz)
  • For the topping
  • 200 gSour cream (≈ 7 oz)
  • 2Onions (≈ 160 g · ≈ 6 oz)
  • 150 gBacon, finely diced (≈ 5 oz)
  • 2 pinchesPepper (≈ 0.6 g · ≈ ¼ oz)
  • 1 pinchNutmeg (≈ 0.3 g · ≈ ¼ oz)
  • ½ bunchChives (≈ 15 g · ≈ ½ oz)

Contains: Gluten, Milk

Method

  1. Step 1: Preheat the oven to 250 °C top and bottom heat, heating a baking tray on the lowest shelf at the same time.

    Oven converted: 230 °C fan = 250 °C conventional · 475 °F · gas mark 9

  2. Step 2: Knead the flour, water, oil and salt for 5 minutes into a smooth dough. Cover and leave to rest for 10 minutes.

    Timer: 10 min

  3. Step 3: Slice the onions into wafer-thin rings. Stir the sour cream with pepper and nutmeg until smooth.

  4. Step 4: Halve the dough and roll each half out on baking paper into a wafer-thin oval, about 2 mm.

  5. Step 5: Spread the sour cream thinly over the dough, leaving a narrow border. Scatter the onions and bacon on top.

  6. Step 6: Slide the tarte flambée on its baking paper onto the hot tray and bake one after the other for 11 minutes each, until the edge is crisp and browned.

    Timer: 11 min

  7. Step 7: Sprinkle with chives, cut into pieces and eat straight away.

Tips

  • Roll the dough out really wafer-thin – the thinner, the crispier.
  • A pizza stone makes the base even crunchier.

Swaps

  • Vegetarian: replace the bacon with smoked tofu or goat's cheese and walnuts.
  • Instead of sour cream: crème fraîche.

Storage

Best eaten fresh. Crisp up leftovers in the oven at 200 °C for 5 minutes.

Nutrition per serving

Nutrition per serving
Calories927 kcal
Protein26 g
Carbohydrates80 g
Fat55 g

Approximate values per serving. Calculated with BLS 4.0.

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You'll also find this recipe in: Oven On, Done

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Image credits

Image credits:

  • Cover image: “Tarte flambée alsacienne 514471722” by Lulu Durand, CC BY 2.0, Source – cropped and recompressed
  • Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
  • Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
  • Tagliatelle in a creamy mushroom sauce with thyme and Parmesan: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed
  • Pumpkin curry with chickpeas and lime: “Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed

All image credits