Tarte Flambée is a bacon and onion flatbread or pizza with a sour cream base. Called Flammkuchen in Germany, this crispy-chewy, SUPER EASY tarte flambée recipe originated in the once-German region of Alsace in France (in German 'Elsass'). Hence the name Elsässer Flammkuchen.
In Germany, you'll find Flammkuchen at Biergartens and even at Oktoberfest in Munich. Enjoy it as a snack, appetizer, or entrée. It's also common to eat a whole Flammkuchen by yourself. I also prefer not to share, although my recipe serves 2.
How to make it
Flammkuchen is super popular throughout Germany and making it is surprisingly simple!
Knead the dough ingredients until you have a workable, smooth dough (you may need to add more water or flour).
Whisk the sour cream and whipping cream ingredients for the sauce.
Slice up some onion and bacon and bake.
Enjoy a tarte flambée on your own or share (my recipe below is for 2).
Tarte flambée ingredients
All you need for tarte flambée are the following ingredients and tools. Few ingredients mean the better the quality, the better the results. Here are a few notes:
- All-Purpose Flour. I would not substitute whole wheat flour or whole grain flour in this recipe as it tends to overpower the classic flavors of the other ingredients. However, you can easily substitute with all-purpose gluten-free flour to make this recipe gluten-free.
- Olive Oil. Just some good ol' Extra Virgin Olive Oil is great in this recipe. Avocado oil is another of my current favorites to use.
- Sea Salt. I use Himalayan Pink Salt for its added health benefits.
- Sour Cream. Plain, full-fat sour cream is what I use.
- Heavy Whipping Cream. Use the real stuff.
- Gruyère Cheese (optional). This creamy, aged Swiss cheese adds a refined rustic note to this tarte flambée, without being too overpowering. I get mine at Costco. I love this non-traditional addition!
- Onion. You'll use a whole yellow onion for this recipe that you'll slice thinly and layer on top for the sour cream topping.
- Bacon. I get my thick-cut bacon at the Whole Foods meat counter as I LOVE IT! The Blackberry Serrano kind is my favorite and it's not spicy at all. It makes perfect little lardons (mini bacon strips) or small dice.
Where is Elsässer Flammkuchen from?
The name gives you the biggest hint. This particular type of Flammkuchen recipe is from the French region of Alsace (or Elsass in German). This disputed region at times belonged to Germany and was close to the German border. You'll notice lots of German architecture and German language there and I have loved the many trips to the beautiful Straßburg (or Strasbourg in French) growing up in Trier, Germany!
Alsace or Elsass is now part of a combined region called 'Grand Est' in France and Strasbourg was named the capital of that region in 2016. Tarte Flambée is also extremely popular in many varieties all throughout Germany, but Elsässer Flammkuchen is by far the best-known type.
You don't have to travel to Strasbourg or Germany to eat Elsässer Flammkuchen though. You can easily make it at home using a few ingredients and it will taste just as good as if you were in France!
For a wine pairing for tarte flambée, check out my wine pairings with German food blog post.
More Tarte Flambée recipes
And if you love this classic version, I am sure you'll also want to check out my other tarte flambée recipes:
- Spring Flammkuchen with white asparagus
- Summer Flammkuchen with corn and potatoes
- Fall Flammkuchen with goat cheese and figs
- Breakfast Flammkuchen with mushrooms and egg
Check out this short video of how to make tarte flambée.
Tarte Flambée (Elsässer Flammkuchen)
- 200 grams sour cream
- 60 milliliters heavy whipping cream
- 200 grams yellow onion about 1 large onion, cut into thin rings
- 100 grams bacon thick cut, cut into small strips (lardons) or dice
- salt and pepper
- 50 grams gruyère cheese optional
- Preheat the oven to the highest temperature (usually 500° Fahrenheit or 260° Celsius) and if you have a pizza stone, feel free to use it. Baking it on a baking sheet covered with parchment paper works fine as well.
Make The Dough
- Mix together the dough ingredients. If it’s still sticky, add some more flour until you are able to work it with your hands. If it's too dry, add some more water.200 grams flour, 2 Tablespoon Olive Oil, ½ teaspoon salt, ½ cup water
Prepare the Toppings
- Mix together the sour cream and heavy whipping cream. I personally LOVE to add in some shredded gruyère for an added rustic flavor, which is totally optional and not as traditional. Season to taste with some salt and pepper.200 grams sour cream, 60 milliliters heavy whipping cream, 50 grams gruyère cheese, salt and pepper
Assemble & Bake
- Roll out the dough thinly and spread out the sour cream mixture on it using a spoon.
- Evenly distribute the onion rings and cut up bacon (I like lardons, which are thin strips or diced bacon for Flammkuchen).200 grams yellow onion, 100 grams bacon
- Bake for about 15-20 minutes or until the bacon starts becoming crispy and the crust starts becoming golden. Feel free to garnish with chopped, fresh herbs like chives and parsley, if available. Guten Appetit!