“Tarte flambée alsacienne 514471722” by Lulu Durand, CC BY 2.0, Source – cropped and recompressed
Alsatian Tarte Flambée
with bacon and onions
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
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
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
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
Step 3: Slice the onions into wafer-thin rings. Stir the sour cream with pepper and nutmeg until smooth.
Step 4: Halve the dough and roll each half out on baking paper into a wafer-thin oval, about 2 mm.
Step 5: Spread the sour cream thinly over the dough, leaving a narrow border. Scatter the onions and bacon on top.
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
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
| Calories | 927 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 80 g |
| Fat | 55 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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Shopping list
To tick off while shopping; pantry items such as salt and oil come last.
- 200 g Plain flour (type 405)
- 2 tbsp Olive oil
- 200 g Sour cream
- 2 Onions
- 150 g Bacon
- 1 pinch Nutmeg
- ½ bunch Chives
Check the pantry
- 100 ml Water
- ½ tsp Salt
- 2 pinches Pepper
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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
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