Tarte Flambée (Flammekueche)

By Rose HattabaughSeptember 12, 2024

Makes
4 to 6 servings
Cook Time
3 hours
Active time plus cooling
45 minutes active

Tarte flambée, also known as flammekueche, is an onion and bacon-topped flatbread from the Alsace region of northeastern France. Its name translates as "flamed tart," which hints at its method of preparation. The tarts traditionally were prepared as a baker’s snack, cooked in the intense heat of a wood-burning oven. The high temperatures resulted in edges that were charred or "flamed.” The tart’s classic toppings are a soft fresh, spreadable cheese called fromage blanc, meaty bits of smoky bacon and sliced onions that are sautéed until soft and sweet. Instead of fromage blanc, we use more widely available crème fraîche; its thick, creamy richness works beautifully on the tarts. (However, if you’re able to find fromage blanc, use an equal amount.) Slice the tarts into strips to serve as an appetizer, or halve them and pair with a leafy salad for a main course.

Tip

Don’t worry too much about stretching the dough into a perfect oval. It may shrink back slightly as you are shaping it, but once the toppings are added, it can be stretched and adjusted again. Also, don't worry if the dough seems soft and sticky just after mixing. It will firm up and develop structure as it proofs.

Ingredients

For the dough:
260
grams (2 cups) all-purpose flour, plus more for dusting
2
teaspoons white sugar
1
teaspoon table salt
½
teaspoon instant yeast
1
tablespoon extra-virgin olive oil, plus more for the baking sheet
¾
cup warm water (100°F to 110°F)
For the toppings:
4
ounces thick-cut bacon, cut crosswise into ¼-inch strips
2
medium yellow onions, halved and thinly sliced
1
8-ounce container crème fraîche (see headnote)
½
teaspoon freshly grated nutmeg
Kosher salt and ground black pepper
½
cup lightly packed fresh flat-leaf parsley, roughly chopped

Step 1

To make the dough, in a stand mixer with the dough hook, mix the flour, sugar, salt and yeast on medium until well combined, about 15 seconds. With the mixer on low, drizzle in the oil, followed by the water. Knead on medium, scraping the bowl once or twice, until the mixture forms a soft, sticky dough that pulls away from the sides of the bowl, 4 to 5 minutes. Cover the bowl with plastic wrap and let rise at room temperature until doubled, 1 to 1½ hours.

Step 2

Meanwhile, make the toppings. In a 12-inch nonstick skillet over medium, cook the bacon, stirring occasionally, until browned and crisp, about 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Pour off and discard all but 1 tablespoon fat from the skillet. Add the onions and cook over medium, stirring, until softened and beginning to brown, about 6 minutes. Transfer to a medium bowl and set aside. In a small bowl, stir together the crème fraîche, nutmeg and ½ teaspoon each salt and pepper; cover and refrigerate until ready to use.

Step 3

About 30 minutes into rising, heat the oven to 450°F with a rack in the upper-middle position. Coat a rimmed baking sheet with oil and line it with kitchen parchment, then coat the parchment with oil.

Step 4

When the dough has doubled, lightly flour the counter and turn the dough out onto it. Using a chef’s knife or bench scraper, divide it in half. With your hands, gently pat and flatten each portion into a 12-by-5-inch oval. Transfer the ovals to the prepared baking sheet, spacing them evenly apart. Using your hands, press and stretch the ovals until they measure about 14-by-5 inches, with at least ½ inch between them. Spread half of the crème fraîche mixture in an even layer over one oval, leaving a ½-inch border around the edge. Scatter half of the onions evenly over the crème fraîche mixture, followed by half of the bacon. Top the second oval in the same way.

Step 5