Tarte flambée (flammekueche)


This Alsatian specialty has a thin rolled leavened dough traditionally filled with onions, bacon and crème fraîche, lightly salted, peppered and seasoned with nutmeg... a unique pleasure!


For the dough:
500 g Mix B - Bread-Mix
1/2 tsp sugar
1 tsp salt
8 g dry yeast
1 tbsp olive oil
380 ml mixture of lukewarm water and milk
1/2 tsp ground psyllium seed husks (fiber-husk)
For the filling:
400 ml crème fraîche
6 tbsp cooking cream
2 onions
a little bit of salt
a little bit of pepper
a little bit of nutmeg
50 g diced bacon


  • For the dough, mix flour with sugar, salt, baking powder and fibre husk in a bowl.
  • Add the oil and the water mixed with the milk, then work with pastry mixers for 4-5 minutes until the dough is smooth.
  • Cover with a damp cloth and let sit for 15 minutes in a warm place.
  • Roll out the dough on waxed paper and cut with a wheel or a knife in the shape of the round tart tin (diameter 30 cm), then place it on the tin and gently lift the edge.
  • Mix the crème fraîche with the cream, season with plenty of salt, pepper and nutmeg and spread on the pastry.
  • Peel the onions and cut into thin rings.
  • Distribute the onion rings and the diced bacon on the crème fraîche.
  • Let the tarte flambée sit in a warm place for 15 minutes.
  • Preheat the oven to 250°. When it reaches that temperature, bake the tarte in the oven and spray with water from a nebulizer.
  • To brown the tarte flambée, bake at 250 degrees for 15-20 minutes.
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