Besides the onion tarte the Alsatian tarte flambée is one of the most typical dishes of the French region Alsace. But also tarte flambe can be found in the Alsace-near German regions Pfalz and Baden.
It’s not known exactly when the alsatian tarte flambée was originally created. But it was mentioned already about 100 years ago. However, its real origin probably dates back much longer.
The Why, on the other hand, seems to be even clearer.
In former times, breads were baked only once a week but a whole day long. Either the local baking house or at the wood stove at home. On this so-called baking day, the tarte flambée was baked from the same bread dough. Toppings were leftovers from the larder. So usually with sour cream, bacon and onions.
But the Tarte Flambée had an even more important task. Because tarte flambée wasn’t only for making use of leftovers. Instead it was also an indicator of whether the oven has the correct temperature for baking bread. Because as soon as the tarte flambée was ready after two or three minutes, the temperature was perfect. The embers were removed and the bread was baked.
This one original tarte flambée recipe recipe doesn’t seem to exist. Instead, tarte flambée recipes are ten a penny.
It starts with the dough: one recipe uses yeast dough, another leaven. Some also pasta dough. Yes, pasta dough. But these recipes can surely excluded from the list of original recipes. At least, if we assume that the Alsatian tarte flambée has its origin as by-product of bread baking.
Also regarding the topping, you’ll find a lot of different opinions about what’s original and what’s not.
Fried bacon instead of smoked bacon. Ham instead of bacon. Sour cream instead of cream fraiche. Salt and pepper flavored sour cream instead of pure sour cream. And so on and so on…
Perhaps the distinction in traditional and modern recipes makes most sense here. And the Alsatian tarte flambée with sour cream, onion and bacon can definitely be considered as traditional recipe.
My tarte flambée recipe can be seen as a more modern recipes. At least for the dough as it’s no real bread dough. I only use flour, salt, water and olive oil. With the toppings, however, I remain traditional and use cream fraiche, bacon and onions. And for a pinch of color I spread some fine chopped scallions on top after baking.
The good thing about this Alsatian tart? It’s very easy and very fast to make – and tastes delicious, of course. The dough needs only a really short rest of thirty minutes. Time you can perfectly use to prepare all the other ingredients before start baking your tarte flambée. And so you’ll have a super delicious lunch or dinner in a less an hour. Just open a bottle of French vin du pays when serving, et voilà!
Alsatian Tarte Flambée
For 2 servings
- 250 grams of flour
- 100 milliliters of water
- 2 teaspoons of olive oil
- 1 teaspoon of salt
- 200 grams of crème fraîche
- 150 grams of bacon, smoked
- 1 large onion
- 1 bunch of spring onions
- Mix the flour with water, salt and oil and form it to a smooth dough.
- Then let rest for 30 minutes.
- Cut the bacon into small cubes.
- Cut the onion and the spring onions into fine rings.
- Preheat the oven to 200° Celsius (fan).
- Roll the dough thinly to the size of a baking sheet.
- Then place the dough on a baking paper covered baking tray.
- Spread the dough with crème fraîche.
- Now spread the onion rings and the diced bacon evenly on the dough.
- Then bake in a hot oven for about 10 to 15 minutes.
- Remove the tarte flambée, garnish with the spring onions and serve.
|Cooking time||10 minutes|
|Calories||1,008 kcals per serving|
|Carbohydrates||109 grams per serving|
|Protein||24 grams per serving|
|Fat||50 grams per serving|