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Starter · French (Alsace)

Homemade Alsatian Tarte Flambée

The real Flammekueche: a very thin, crisp crust, thick creme fraiche, softened onions, bacon. Ready in 40 minutes, baked in 8.

By The Occasional Chef kitchen May 20, 2026 Updated Oct 19, 2026 · How we write times Add to meal plan Add to shopping list
Alsatian tarte flambée coming out of the oven, crisp and golden

Method

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  1. Make the dough: mix the flour and salt in a large bowl. Make a well, pour in the oil and lukewarm water. Knead 5 minutes until you have a smooth ball that is not sticky. Cover and rest 20 minutes at room temperature.
  2. Meanwhile, slice the onions into the thinnest rings you can. Sweat them 5 minutes in a skillet with a knob of butter and a pinch of salt until translucent but not browned. Set aside.
  3. Stir the creme fraiche with a pinch of salt, white pepper and freshly grated nutmeg. The texture should stay thick.
  4. Preheat the oven to its maximum temperature (475 to 500°F / 240 to 260°C depending on the model) with the rack in the low position. If you have a pizza stone, put it in from the start.
  5. Divide the dough into two or three portions. Roll each portion out on a sheet of parchment paper into the thinnest rectangle you can (1 to 2 mm, about 1/16 inch). The dough should be almost translucent. The thinner it is, the crisper it gets.
  6. Spread a thin layer of creme fraiche, leaving a 1/2 inch (1 cm) border. Scatter the onions, then the raw bacon (it cooks in the oven).
  7. Slide it straight onto the hot rack (with the parchment) for 7 to 9 minutes. The crust should be golden and slightly charred in spots, the bacon crisp.
  8. Take it out, cut into rectangles, eat right away.
Cook's tip

The secret to the crisp texture: dough without yeast, a very hot oven, a fast bake. If your oven goes up to 500°F (260°C), use that. Below 425°F (220°C), the dough cooks through before it crisps and turns soft. A firebrick pizza stone improves the result further if you have one.

Nutrition

Estimate per serving.

490Calories
14 gProtein
52 gCarbs
25 gFat

Quick answers

How long does it take?

Plan on 33 minutes in total: 25 minutes of prep and 8 minutes of cooking.

How many people does this recipe serve?

It serves 3. Ingredient amounts scale with the number of servings.

Any tip to get it right?

The secret to the crisp texture: dough without yeast, a very hot oven, a fast bake. If your oven goes up to 500°F (260°C), use that. Below 425°F (220°C), the dough cooks through before it crisps and turns soft. A firebrick pizza stone improves the result further if you have one.

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