5 from 8 votes
Tarte flambee is also known as Flammkuchen
Tarte Flambée aka Flammkuchen
Prep Time
30 mins
Cook Time
20 mins
Resting Time
1 hr
Total Time
50 mins

Tarte Flambée is a thin flatbread topped with creme fraiche, thinly sliced onions and smoked bacon lardons. Traditionally it is baked at extremely high temperatures in wood-fired ovens. This recipe is designed for baking in a home oven.

Course: Appetizer / Lunch
Cuisine: Alsatian, German
Keyword: Flammkuchen, flammkuchen recipe, French pizza, tarte flambee
Servings: 4
Calories: 739 kcal
Author: CraftBeering
  • 2 tsp active yeast, pizza yeast preferred*
  • 1/2 tbsp sugar
  • 1 cup warm water
  • 2 1/2 cups all-purpose flour (or half rye flour, half all-purpose flour)
  • 1 tsp kosher or sea salt
  • 1 tbsp olive oil
  • 1 tbsp clarified butter or cooking oil
  • 3 onions
  • 6 oz smoked bacon, thick cut, not too fatty
  • 7 oz creme fraiche or sour cream
  • 1 large egg yolk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp nutmeg
  • 1 tsp caraway seeds (optional)
  1. Sift the flour. Combine the yeast, sugar and water in a bowl and let the yeast activate.

    Add the flour, salt and oil and mix until a dough forms. 

    If using a stand-up mixer, let it work on the dough for a couple of minutes.

    If kneading by hand, knead actively onto a floured surface for 5 minutes. 

    Cover the dough and let rest in a warm spot for about 1 hour.

  2. In the meantime cut the bacon into small, thin strips and thinly slice the onions.  

    Heat the clarified butter or cooking oil over medium heat and cook the bacon until it just begins to get crispy. Move it to drain over a paper towel.

  3. In the same pan with the grease left from the bacon, saute the onions. When translucent move away from the heat and let them cool off.

  4. Mix the creme fraiche or sour cream with the yolk, salt and pepper, nutmeg. 

  5. Heat the oven to 425 F.

    Knead the dough for a minute and divide it into portions (8 for appetizer sized or 4 for bigger flammkuchen).

    Roll out the dough pieces thinly and place then onto parchment paper lined baking sheets.

  6. Spread creme fraiche mixture over each tart, top with onions, bacon and sprinkle with caraway seeds. Bake for 20 minutes or until the edges begin to darken. 

    Serve right away. 

Recipe Notes

This recipe yields 4 large individual tarts or 8 smaller appetizer-sized ones. We like making the smaller ones because they seem to bake more evenly in a home oven. 


One serving is 2 small or 1 large tart.


If you are short on time feel free to use store bought pizza dough. Bring it to room temperature and roll it out thin as per the recipe.


*If you'd rather not use yeast, also omit the sugar. Combine the sifted flour, salt and 3 tbsp oil (instead of 1) together and slowly add the warm water (most likely will only need 3/4 cup). Mix by hand or use a mixer. Move to floured surface, knead until the dough is elastic and let it rest covered for about an hour. 


Tarte flambee is traditionally eaten by hand. People commonly roll up large slices and eat them end to end.  

Nutrition Facts
Tarte Flambée aka Flammkuchen
Amount Per Serving
Calories 739 Calories from Fat 332
% Daily Value*
Total Fat 36.9g 57%
Saturated Fat 15.3g 77%
Cholesterol 129mg 43%
Sodium 160mg 7%
Potassium 574mg 16%
Total Carbohydrates 73g 24%
Dietary Fiber 4.7g 19%
Sugars 5.5g
Calcium 8%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.