Tarte Flambée (Alsatian Flatbread Pizza)
A crispy Alsatian flatbread topped with crème fraîche, caramelized onions, and bacon, finished with a quick flame for charred edges. Rustic, savory, and utterly addictive.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 1.5 cups All-purpose flour
- ½ cup Warm water
- ½ teaspoon Salt
- 1 tablespoon Olive oil
- ¾ cup Crème fraîche or sour cream
- 2 medium, sliced Yellow onions
- 1 cup, shredded Gruyère cheese
- 2 tablespoons Olive oil
- ¼ teaspoon Sea salt
- ⅛ teaspoon Black pepper
- 1 teaspoon Fresh thyme
Instructions
- 1
Mix flour and salt in a bowl. Add warm water and olive oil, stirring until a shaggy dough forms.
- 2
Knead for 5 minutes until smooth and elastic. Cover with a damp cloth and rest for 15 minutes.
- 3
Divide dough in half and shape into two thin rectangles. Let rest while preparing toppings.
- 4
Heat olive oil in a large skillet over medium heat. Add sliced onions with salt and thyme.
- 5
Cook for 12-15 minutes, stirring occasionally, until onions are golden and caramelized.
- 6
Season with black pepper and remove from heat. Cool slightly.
- 7
Preheat oven to 500°F (260°C) and place a baking sheet inside for 5 minutes.
- 8
Spread a thin layer of crème fraîche on each dough rectangle, leaving a 0.5-inch border.
- 9
Top evenly with caramelized onions and shredded Gruyère.
- 10
Carefully transfer to the hot baking sheet and bake for 8-10 minutes until edges are crispy and cheese melts.
- 11
Remove from oven. For flambéed effect, carefully drizzle a small amount of high-proof alcohol (optional) and ignite briefly if desired. Serve immediately.
Tools you’ll need
- Large mixing bowl
- Measuring cups and spoons
- 12-inch cast iron skillet
- Wooden spoon
- Large baking sheet
- Oven mitts
- Knife and cutting board
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