~637 cal · 16g protein · 70g carbs · 32g fat (estimated, per serving)
🍽️
Thin crisp tart with white cream, onions, and bacon
🇫🇷 Alsace
Alsatian farmers baked tarte flambée to test their wood ovens’ heat before the bread went in — a thin round that scorched at the edges in three minutes. It became the region’s convivial supper, eaten by hand, piece torn after piece.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 3 —
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2 cups all-purpose flour
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3/4 cup + 1/2 cup crème fraîche + fromage blanc (or all crème fraîche)
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6 oz smoked lardons (bacon)
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1 large yellow onion, very thinly sliced
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a scrape nutmeg
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generous black pepper
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2 tbsp neutral oil
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1 tsp salt (dough)
Instructions
1
Knead flour, oil, salt, and ~2/3 cup water into a lean dough; rest 20 minutes. No yeast — it must stay thin and crisp.
2
Roll as thin as you dare, almost translucent, onto parchment.
3
Spread the crème mixture edge to edge; season with nutmeg and pepper.
4
Scatter onions and lardons (or mushroom lardons) evenly.
5
Bake at your oven’s maximum (500°F+) on a hot steel 10–12 minutes until the edges char. Slide off, cut in squares, eat with your hands.
Alsace farmhouse-oven tradition.
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🌏 While it simmers — know your destination
📍
Alsace. The borderland that bakes its "flame tart" blistered and thin.
🗺️
France. The country that turned cooking into a discipline.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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