French

Tarte Flambée

“A delicate, crispy crust topped with creamy, savory delights that crackles with each bite.”

wheat flour

Heavy Cream

Fromage Blanc

Onion

Bacon

Black Pepper

French·Alsatian

Easy35 min

Where it comes from

Originating from the Alsatian countryside, Tarte Flambée (or Flammekueche in Alsatian dialect) is deeply rooted in the region's farmhouse kitchens, where it was traditionally cooked in the fierce heat of a wood-fired oven, capturing the essence of communal rustic dining.

On the Palate

What goes into it

How it's made

1
Prepare a thin dough using wheat flour, water, and a pinch of salt.
2
Roll out the dough on a floured surface to achieve a paper-thin crust.
3
Mix heavy cream and fromage blanc to create a rich, creamy base.
4
Spread the creamy mixture over the rolled dough evenly.
5
Scatter thinly sliced onions and bacon across the surface.
6
Season with black pepper and a hint of nutmeg for depth.
7
Bake in a very hot oven until the edges are golden and the toppings are slightly charred.