Tarte Flambee (Alsatian Pizza)

READY IN: 1hr 15mins
Recipe by kiwidutch

Adapted from "The Lutece Cookbook"

Top Review by Sackville

Our family agreed that this recipe deserved five stars for taste, but in terms of process I had to make some adjustments. I did not find there was enough water to incorporate all the flour into the dough, so I had to add a few extra spoonfuls to make it stick together. I also found there was not quite enough dough to make four 8-inch rounds. I know the dough is supposed to be very thin for tarte flambe, but even so I only managed 4 rounds of 6-7 inches each. Finally, I had a lot of cream sauce leftover and I think I could nearly cut it in half next time. All that being said, the taste was wonderful and reminded me of my year living in Strasbourg -- the heart of Alsace. This is a basic tarte flambe, and if you wanted to dress it up you could make a tarte flambe "forestiere", which is with bacon, onions, mushrooms and emmenthal cheese.

Ingredients Nutrition


  1. Put the flour and salt in a mixing bowl or in the work bowl of a food processor.
  2. In a measuring cup, sprinkle the yeast over the warm water and stir in the sugar.
  3. Add to the flour all at once and stir or motor until smooth.
  4. Be careful not to over-process.
  5. Cover the dough with plastic wrap and allow it to rise, undisturbed, for 45 minutes.
  6. Preheat the oven to 425 degrees and rub two large baking sheets with a little vegetable oil.
  7. Divide the dough into four parts, and on a well-floured surface, roll each part into an 8-inch round.
  8. Put the rounds on the oiled baking sheets and set aside.
  9. Combine the fromage blanc or cottage cheese, the crème fraîche and the 1 tablespoon of flour and stir or process until smooth.
  10. Cook the bacon in a skillet over medium heat until some of the fat is released, then add the sliced onion and cook 2 or 3 minutes, or until the onion is barely softened.
  11. Distribute the cheese evenly between the rounds of dough and spread it up to the edges.
  12. Sprinkle the bacon and onions on top.
  13. Season with kosher salt and freshly ground black pepper to taste.
  14. Bake 12 to 15 minutes, or until the pastry is browned.
  15. Serve hot.

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