The must-sees
The Tarte Flambée
Synonymous with conviviality, the tarte flambée is one of the most iconic dishes of Alsatian cuisine. It’s enjoyed in the simplest of ways – with your fingers! Fancy another slice?
40 min
List of ingredients
- 500 g bread dough
- 40 cl double cream
- One tablespoon of rapeseed oil
- 50 g chopped onions
- 80 g smoked bacon
- 50 g butter
- Salt and grated nutmeg
How to make tarte flambée
- Fry the onions in butter, mix them with the cream, then season.
- Cut the smoked bacon into small lardons and brown them slightly.
- Roll out the pastry very thinly and place it on the baking tray.
- Spread the cream and onion mixture over the pastry.
- Drizzle the surface with rapeseed oil and scatter the bacon pieces over it.
- Bake in a very hot oven, set to the highest temperature.
Notes
The cream should be very thick, but not sour.
This recipe is taken from the book *Les recettes de la table alsacienne* by Joseph Korscher, Antoine Diss, Francis Hinault and Charles Euler.
