Tarte Flambée (Flammekueche)
Here’s my version of the tarte flambée aka flammekeuche!
The name changes depending on which part of France you’re in. I grew up calling it Tarte Flambée, so I’ll stick to it. But know that this is by no means a ‘tart’ that most people would think of.
Think of tarte flambée as a French-style pizza with a tart-like crust.
Traditionally versions only use three toppings: crème fraîche, speck, and caramelised onion. It’s lovely as it is, but I like more variety (and fibre ;)) on mine, so I added more ingredients.
I’ve shared about my trusty pie crust hack previously (full video here!) and it came to the rescue again for this one!
Putting everything together is really simple: just roll your dough into your desired shape, blind bake it, top off with the rest of your ingredients, and back into the oven till the vegetables have softened and your crust is a beautiful golden yellow.
I finished this off with some grapes which was the perfect addition. Other options you can use are figs, pear, or honey - they all work nicely too!
This was an absolutely delightful meal for minimal effort. I really loved the combination of ingredients, and I hope you try it out too. It’s perfect for dinners where you want something special without the fuss.
Oh and if you have some sauerkraut, pair it with this! It goes particularly well with the tarte flambée because of the tang.
Instructions for my version are below!
THE RECIPE
SERVES 5
Ingredients
Pastry (see Notes):
250g AP flour
100ml olive oil
100ml water
A pinch of salt
1 medium-sized box (to shake the ingredients in)
Toppings:
3 tbsp cream cheese (Plain or with Garlic & Herbs)
1 shallot, sliced
50g speck or bacon, sliced finely (See Notes)
½ zucchini, sliced into half moons
2 chestnut mushrooms, sliced
Black pepper
7-8 grapes, halved
Fresh chives, to garnish
Directions
For the pastry:
Throw all the ingredients into the box
Shake it well till it comes together. You might have to use your hands to bring together the last few bits.
Spread it onto a baking sheet to your desired shape. Remember not to have it too thick!
Blind bake for 15 minutes at 180ºC
Remove from the oven and let it cool.
For the toppings:
Spread the cream cheese liberally across the pastry, leaving a 2cm edge.
Lay your ingredients however you wish. I started with mushrooms, followed by the zucchini, speck, and finally the shallots. Finish off with some fresh black pepper.
Bake again in the oven for 10-20 minutes at 180ºC, or until the pastry reaches a golden yellow. This is important in order for the pastry to reach a crisp texture.
Once ready, garnish with the grapes and fresh chives, and serve while hot! It pairs particularly well with sauerkraut if you have some around :)
Notes
The recipe for the pastry relies on my Easy Shaking Pastry. However if you prefer to use store-bought pastry, shortcrust pastry or puff pastry would work well here!
I used full fat cream cheese for this recipe, but you can also use reduced fat cream cheese if you’d like.
I prefer to cut out the fatty portions to reduce the amount of saturated fats. I promise the meat still has lots of flavour!
Nutrition
Per serving:
Calories: 476kcal
Carbohydrates: 40g
Protein: 9.7g
Fat: 30g
Sugar: 3.3g
Sodium: 300.96mg
Fibre: 2.4g
Take note that the fat content for this dish is on the higher side. So as with all things, remember to eat in moderation.