Tarte flambée

In the world of flatbread, it doesn't get much easier than this. Three simple ingredients top this classic from Alsace, but it's all about the finer detail. Slice the onion as thinly as possible and use flavourful smoky bacon or speck. Bake the bread until it's scorched on the edges, too - it's all the better for it. This recipes makes two.

You'll need

7 gm (1 sachet) dried yeast 200 gm bread flour, plus extra for dusting 50 gm (⅓ cup) buckwheat flour Vegetable oil, for greasing 150 gm crème fraîche ½ onion, sliced as thinly as possible on a mandolin 120 gm smoky bacon or speck, cut into lardons Finely grated nutmeg, to taste Thyme, to serve


  • 01
  • Dissolve yeast in 180ml lukewarm water in a bowl and set aside until foamy (10-15 minutes). Add flours and ½ tsp salt, mix to form a soft dough, then knead until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover bowl with plastic wrap and stand until doubled in size (1-1½ hours).
  • 02
  • Preheat oven to 250C and heat 2 heavy baking trays in oven. Knock back dough on a lightly floured surface and halve. Roll each piece as thinly as possible to a rough 25cm x 30cm rectangle, then place on a piece of baking paper. Spread each with half the crème fraîche, scatter with onion and bacon. Sprinkle with nutmeg, season to taste, then transfer on baking paper to heated trays and bake, swapping trays halfway through cooking, until cooked through and lightly scorched on the edges (10-12 minutes). Scatter with thyme, season to taste and serve.

At A Glance

  • Serves 2 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 2 people

Drink Suggestion

Riesling from Alsace

Featured in

May 2017

You might also like...

Autumn recipes


Tempered chocolate

Braising recipes


Chocolate cremeux with caramel

Italian recipes


O Tama Carey's pipis with bay leaves and gentle curry sauce

Fast autumn recipes


Lamb with orzo and olives

Chocolate recipes


Braised chicken with mushrooms

Apple recipes


Roast trout with green lentil and warm bacon dressing

Autumn vegetarian recipes


O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Almond recipes


conversion tool