Tarte Flambée (French) or Flammekueche (German)

Recipe by swissms
READY IN: 4hrs 25mins




  • Dough:
  • Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.
  • When the starter is light and bubbly, mix the beer and milk into the mixture.
  • Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.
  • Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.
  • Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.
  • Heat the oven to 450 degrees.
  • Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet.
  • Alsatian Tarte Flambee:
  • Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.
  • Combine the crème fraîche, fromage blanc, salt, pepper, and nutmeg. Add the cooled onion.
  • Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.
  • Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.
  • Baking:
  • Bake for 20 minutes, or until the tart is lightly browned.
  • Variation - Arugula Tarte Flambee:
  • Instead of preparing the traditional Alsatian topping, proceed with baking the crust. Once the crust is baked, toss 2-3 handfuls of arugula with lemon vinaigrette. Top with shaved gruyere, olives and tomato.