Tarte flambée

Name: Tarte flambée
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Ingredients: 250 g all-purpose flour; 140 ml water; 2 tbsp olive oil; ½ tsp salt; 200 g crème fraîche; 1 pinch nutmeg; ¼ tsp black pepper; 2 onions, sliced paper-thin; 150 g bacon, cut into lardons

Non-vegetarian

A paper-thin bread base spread with crème fraîche and topped with onion and bacon, baked in a very hot oven until blistered. The Alsatian answer to pizza.

Tarte flambée is a French savoury bake from France, ready in about 1 hour and made with all-purpose flour, crème fraîche and onion. It serves 4 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 20 min
Cook: 20 min
Rest: 20 min
Total: 1 h
Serves: 4
Level: Easy
Calories: 627

Ingredients

4 servings

For the dough

250 g All-purpose flour (opens in a new tab)Contains wheat, gluten
140 ml Water (opens in a new tab)
2 tbsp (27 g) Olive oil (opens in a new tab)Swap: Neutral vegetable oil
½ tsp (3 g) Salt (opens in a new tab)

For the topping

200 g Crème fraîche (opens in a new tab)Traditionally mixed with fromage blanc.Contains milk
1 pinch (0 g) Nutmeg (opens in a new tab)
¼ tsp (0.5 g) Black pepper (opens in a new tab)
2 (220 g) Onions (opens in a new tab), sliced paper-thin
150 g Bacon (opens in a new tab), cut into lardons

Equipment

Method

1
Step 1
Mix the flour, water, oil and salt and knead until smooth. Cover and rest for 20 minutes. Put two baking trays in the oven (opens in a new tab) and heat it as hot as it goes (250 °C or more).
- 8 min
- 250°C
How it looks · Photo: Klaus Nielsen on Pexels
2
Step 2
Season the crème fraîche (opens in a new tab) with nutmeg (opens in a new tab) and pepper (opens in a new tab).
- 2 min
3
Step 3
Halve the dough and roll each piece out on baking paper as thinly as you possibly can – almost translucent.
- 6 min
- Rolling pin (opens in a new tab)
4
Step 4
Spread with the crème fraîche (opens in a new tab), scatter over the onions (opens in a new tab) and lardons, slide onto the hot trays and bake until the edges are charred and crisp.
- 10 min
- 250°C
- Oven (opens in a new tab)
- Baking tray / sheet (opens in a new tab)
How it looks · Photo: Klaus Nielsen on Pexels
5
Step 5
Bake the second tart the same way until charred at the edges, cut into squares and eat hot.
- 10 min
- 250°C

About this dish

Origin: Alsace, France · Well documentedEqually popular in Germany (as Flammkuchen), especially Baden and the Palatinate.Also popular in GermanyMore food from France
Dish: Dinner · Lunch · Snack · Pizza & savoury pies · Main courses
Cooking method: Oven-baked
Taste: savoury, creamy, smoky
Diet: No nut ingredients
All labels
Non-vegetarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free
Worked out from the ingredients. How labels work
Good for: Child-friendly · Festive & celebration
Cook more with: All-purpose flour · Onion · Bacon · Nutmeg
Techniques: Baking · Kneading

Allergens

Contains: Milkfrom crème fraîche
Contains: Wheatfrom all-purpose flour
Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

627 kcal per serving

Estimated

1 serving ≈ 248 g · recipe makes 4

Where the energy comes from

Protein 9%
Carbohydrate 35%
Fat 57%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	627 kcal	253 kcal
Protein	13.6 g	5.5 g
Carbohydrate	54.4 g	22 g
Net carbohydrate	51.7 g	20.9 g
Sugars	4.1 g	1.7 g
Added sugars	0 g	0 g
Fibre	2.7 g	1.1 g
Fat	39.4 g	15.9 g
Saturated fat	17.3 g	7 g
Trans fat	—	—
Cholesterol	81 mg	33 mg
Sodium	591 mg	239 mg
Salt equivalent	1.5 g	0.6 g

Vitamins & minerals per serving

Potassium: 272 mg
Calcium: 62 mg
Iron: 3.3 mg
Magnesium: 29 mg
Vitamin A (RAE): 210 µg
Vitamin C: 4 mg
Vitamin D: 1 µg
Vitamin B12: 0.3 µg
Folate (DFE): 194 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Crème fraîche: Heavy whipping cream (about 36% fat) used as a stand-in; crème fraîche is a cultured cream of similar fat content.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

A pizza stone or steel gets closest to the wood-fired bread ovens it was born in.

Common mistakes

Rolling the dough too thick — it should be almost translucent, or it bakes up bready instead of crisp.

Food safety

Cut the bacon into thin lardons so it cooks through in the short, very hot bake; it should sizzle and colour at the edges.

Storage

Best straight from the oven.

Variations

Gratinée: Topped with grated Emmental before baking.
Sweet tarte flambée: Topped with apple slices, sugar and cinnamon, sometimes flamed with Calvados.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

Structure

For the dough

All-purpose flour250 g
Water140 ml · 140 g
Olive oil2 tbsp · 27 g
Salt0.5 tsp · 3 g

Used in step 1

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

Mix and knead · about 20 min
Knead until smooth and soft; it should feel like an earlobe.
Rest · about 20 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
Bake · about 20 min at 250 °C
Puffed with golden-brown spots on both sides.
Start to finish: about 1 h. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
Ingredient	Role	Weight	Baker’s %
All-purpose flour	Flour	250 g	100%
Water	Water	140 g	56%
Olive oil	Fat	27 g	10.8%
Salt	Salt	3 g	1.2%

Total flour: 250 g
Hydration: 56%
With milk, eggs…: 56%
Wholegrain: 0%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.
Salt 1.2% — on the low side (1.8–2.2% is typical for bread).
Fat 10.8% — a rich, tender dough.

If something goes wrong

Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Crust too hard or thick
Likely causes
- Baked too long at too low a temperature
- No steam at the start
What to do
- Bake hotter for a shorter time
- Add steam for the first 15 minutes (tray of boiling water, or a covered Dutch oven)
- Cool under a tea towel for a softer crust

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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Ingredients

For the dough

For the topping

Equipment

Method

About this dish

Allergens

Nutrition

Good to know

Tips

Common mistakes

Food safety

Storage

Variations

How this dish is built

For the dough

Baker’s notes

Timeline and readiness cues

The dough

If something goes wrong

Reviews & corrections

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