Tarte Flambee Alsatian Pizza
Transport yourself to the rustic charm of Alsace with this irresistible Tarte Flambée Alsatian Pizza, a French-German fusion delight that's both comfortingly simple and indulgently flavorful. Featuring a paper-thin, crispy crust topped with a luscious blend of crème fraîche and sour cream, this dish is elevated with the caramelized sweetness of onions and the smoky richness of bacon or lardons. Perfect for a quick gourmet dinner or a unique party dish, this authentic Tarte Flambée recipe comes together in just 45 minutes, including prep and cooking time. Ideal for showcasing regional cuisine, it’s especially delicious when served straight out of the oven with a crisp glass of Alsatian wine. Whether you call it a flatbread or a pizza, this crowd-pleaser is guaranteed to be a hit.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 120 milliliters Water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 200 grams Crème fraîche
- 50 grams Sour cream
- 1 large Onion
- 150 grams Bacon or lardons
- 0.5 teaspoons Ground black pepper
- 1 pinch Nutmeg (optional)
Instructions
In a mixing bowl, combine the all-purpose flour, water, olive oil, and salt. Mix together until a dough forms, then knead until smooth, about 5 minutes. Cover with a towel and let rest for 20 minutes.
While the dough is resting, peel and thinly slice the onion. Set aside.
In a small bowl, mix together the crème fraîche, sour cream, ground black pepper, and nutmeg (if using). This will be your creamy base.
Preheat your oven to 250°C (480°F). If you have a pizza stone, place it in the oven to heat up.
Once the dough has rested, divide it into two portions for easier handling. Roll out one portion very thinly on a lightly floured surface into a rectangle or circle, depending on your baking sheet or pizza stone shape.
Transfer the rolled-out dough onto a sheet of parchment paper for easy handling.
Spread a generous layer of the crème fraîche mixture onto the dough, leaving a small border around the edges.
Scatter the sliced onions evenly over the base, followed by the lardons or bacon.
Carefully transfer the parchment paper with the prepared Tarte Flambée onto the preheated pizza stone or baking sheet in the oven.
Bake for 12-15 minutes, or until the edges of the crust are golden brown and crisp, and the toppings are lightly caramelized.
Remove from the oven, let cool slightly, and serve immediately. Repeat the process with the second portion of dough if desired.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 5066 mg | 220% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 19.1 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
