Homemade Tarte Flambée
Basically anything that comes out of an oven and resembles pizza is good. I’m a big fan of thin crust pizza or pretty much anything that has a crispy crust. This tarte flambée, which is basically a pizza with onions and sour cream instead of tomato sauce, is no exception.
One of the main reasons why it is so delicious is the super thin crust. The key is not only the dough that is made without yeast or a similar active ingredient. It is simply flour, water, olive oil and a little bit of salt. But what makes it so extra crispy is the pizza stone. I’m not saying you have to have one to make this recipe, but it definitely is an easy way to bake a tarte like this, pizza or breads like naan or pita. It’s 30 bucks well spent – trust me. Simply placed on a rack in your oven, it heats up and transforms your kitchen into a pizzeria. Because it heats up so well, your pizza or in this case the tarte flambée only takes a few minutes to be done.
Sour Cream and Onions
The traditional way of preparing this South German, mostly Alsatian dish is to roll out the dough super thin, spread one side with sour cream and top it with thinly sliced onion rings and bacon bits. It’s a classic for a reason. Here in Germany, it’s so popular that you can buy it in the frozen pizza section in the store. Of course, the homemade version is much better. It gives you the chance to alternate with the toppings too – the classic version is a great one, but there are other toppings that I can recommend too.
Artichokes and Sun-dried Tomatoes
Putting artichoke hearts and sun-dried tomatoes on the onions might be my favorite version. Cut into small bite-sized pieces, they make a great pair. Seasoned with fresh thyme and oregano and topped off with some feta cheese – there you have the Mediterranean version of this dish. Naturally, other toppings work well too, just like with pizza. We also like red bell peppers on it. The most important thing with the toppings is, that everything should be in quite small pieces. As the crust is so thin, it can be a little bit of a problem if there is too much heavy stuff on it. The pizza stone usually comes with some sort of baker’s peel and if the tarte or pizza is too heavy, it won’t slide off easily.
Tips and Tricks
As mentioned above, make sure you don’t overload the crust as it is likely that the toppings fall off when you’re trying to put it into the oven. Also, cover the baker’s peel lightly with flour, so the crust doesn’t stick to it. After you roll out the dough, transfer it to the baker’s peel and start with the toppings there. It will stick to the wood a little bit, but if you wiggle it around before you move it to the oven, it shouldn’t be a problem. When your tarte flambée is ready for the oven, try removing it from the baker’s peel in one quick movement. It’s hard to explain, but imagine a fencer attacking. Or I guess if you’ve seen a baker putting bread in the oven, you’ll know what I’m talking about. Haha!
15 minPrep Time
5 minCook Time
20 minTotal Time
- 250 g (1 3/4 cups) all-purpose flour
- 125 ml (1/2 cup) water
- 2 tbs olive oil
- 1 tsp salt
- 100g (1/2 cup) sour cream
- 5 small onions, thinly sliced
- 75 g (1/3 cup) bacon bits
- Salt and pepper to taste
- Artichoke hearts
- Sun-dried tomatoes
- Fresh thyme
- Feta cheese
- Preheat oven to 230°C/450°F. Use pizza stone if possible.
- In a mixing bowl, combine all ingredients for the dough and knead well, for about 2 minutes.
- Divide dough into 4 parts. Roll out each part until it is very thin, like a tortilla.
- Cover baker's peel lightly with flour, transfer rolled out dough to it.
- Spread sour cream, top it with onion rings and bacon bits.
- Season with salt and pepper.
- Bake for about 5 minutes each, but make sure to keep an eye on it. The tarte flambée is done when the edges start to brown.