Tarte Flambée (Alsatian Onion, Bacon and Crème Fraîche Tart)

A thin, crisp Alsatian tart topped with crème fraîche, sweet onions and smoky bacon, baked hot until blistered.

TIME BREAKDOWN
Prep: 30 min
Cook: 12 min
Total: 42 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 250g strong white bread flour, plus extra for dusting
  • 1/2 tsp fine salt
  • 1/2 tsp fast-action dried yeast
  • 1 tbsp olive oil
  • 150ml lukewarm water
  • 200g crème fraîche
  • 100g fromage blanc or quark
  • Pinch of freshly grated nutmeg
  • 2 medium onions, very thinly sliced
  • 150g smoked bacon lardons
  • Black pepper to taste

Method

  1. Mix the flour, salt and yeast in a bowl. Add the olive oil and water and bring together into a dough. Knead for 8 minutes until smooth, then cover and leave to rise for 1 hour until doubled in size.

  2. Heat the oven to its highest setting (about 250°C, 230°C fan) and put two baking trays inside to heat up.

  3. Stir the crème fraîche, fromage blanc, nutmeg and a little pepper together in a bowl.

  4. Fry the lardons in a dry frying pan for 4 minutes until just starting to brown, then drain on kitchen paper.

  5. Divide the dough into 2 and roll each piece as thinly as possible into a rectangle about 35 x 20cm. Transfer each to a sheet of baking paper.

  6. Spread the cream mixture over each base, leaving a 1cm border. Top with the onions and lardons.

  7. Slide the papers onto the hot trays and bake for 8 to 12 minutes until the edges are blistered and golden and the bacon is crisp. Cut into squares and serve at once.