Tarte Flambee or Flammekuechen (german for “flame cake” is one of the many amazing dishes that originated out of the Alsace region, on the French-German border. This flatbread uses just a few ingredients – dough, creme fraiche, bacon and onion. Despite the simplicity, the smokey, sweet, and creamy flavors are perfect together. I cook the onions first in the bacon grease for added sweetness. You could skip that step and use thinly sliced raw onions. Some recipes I’ve found called for fromage blanc, compte, gruyere, or emmenthaler in place of or in addition to the creme fraiche. Feel free to play around with it. Enjoy this with a salad and a pilsner or glass or dry riesling for a casual weeknight meal.
For the flatbread, I’ve been using my basic sourdough recipe, because I usually have a big batch going and its convenient for me. If you don’t have a batch of home-made sourdough on hand, you could buy store bought pizza dough (I won’t judge) or use a pizza dough recipe that you like.
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Creamy Bacon and Onion Pizza (aka Tarte Flambee)
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Pizza
- Method: Baking
- Cuisine: French, German
Description
This creamy bacon and onion flatbread originated in the Alsace region, along the French-German Border. It is delicious as a dinner, as an appetizer, or for breakfast served with a fried egg.
Ingredients
1 batch of Basic Sourdough (or about 2 lbs pizza dough)
1 lb Bacon
2 medium onions
2 T cup chopped chives
2/3 cup creme fraiche (or sour cream)
1 cup grated compte or other German-French cheese (optional)
salt, and pepper to taste
flour for your working surface
Instructions
Cook the bacon and Onion
Preheat your oven to 475 degrees.
Saute the bacon until crispy. Transfer to a paper towl lined plate to cool.
Add the onion to bacon fat and saute until soft and starting to brown. Transfer to the same plate as the bacon.
Assemble Tarte Flambee
Divide the dough into 2-4 balls. Roll / stretch out each ball on a floured surface.
Transfer flatbread dough to lined sheet pans and stab them all over with a fork.
Spread the creme fraiche evenly over the flatbreads and season with salt and pepper. Sprinkle some grated compte or other cheese if using.
Spread the bacon-onion mixture over top of flatbreads.
Bake for 15-25 minutes or until golden brown and crust is cooked all the way through. Sprinkle with chives and serve.
Absolutely delicious! These were devoured 15 minutes after I took them out of the oven by my family. I will definitely make them again.