There’s a Tarte Flambée for Every Taste
Plus, more creations from the oven
My kind of tarte flambée has to be one thing: wafer thin and crispy. The simple oil dough should develop bubbles and get topped off with crème fraîche, nutmeg, salt, seasonal vegetables like green asparagus and red onions. To my favorite variation I also like to add lots of pepper, a sprinkling of walnuts or pine nuts, and some grated ages cheese—whatever I have on hand to add a spicy hint and round taste.
So here they are: Beside the classic one from Alsace, we also present some bolder versions. Have fun trying out the recipes, and if you put your own twist on a tarte flambée, share it with us in the comments below!
The classic tarte flambée comes directly from Eastern France—Alsace to be precise. When big baking was happening at a local Alsatian bakehouse, la tarte flambée was placed in the oven before all the bread to make sure the temperature was just right. In your own kitchen, a preheated pizza stone can be helpful.
The perfect fit for quick tarte flambée cravings! This oil dough doesn’t need yeast and therefore doesn’t have to rest for long. After only 15 minutes it’s ready to be rolled out—after that, it’s ready for any type of topping.
Tarte flambée is simple. You don’t need many ingredients to combine many different textures in one place, on one plate. With this recipe fresh Swiss chard meets crispy bacon—yum!
Boiled red beet, creamy goat cheese, crunchy salad, and a little honey to emphasize the savory ingredients—voilà et bon appétit! Another classic combination made that much easier thanks to store bought dough.
Not only in life, but also in the kitchen: With great risk, comes great reward. At least this is often the case, and with this sweet and salty recipe based on a puff pastry crust with gorgonzola and pear, you can only win.
I love simple recipes working with good quality ingredients that are quickly prepared and still taste a lot like love. This tarte flambée with fresh tomatoes and goat cheese is one of them, and only has five ingredients.
This onion tart straight from the oven with a sweet and savory taste is perfect with new wine, Federweisser for example. Those who prefer dry wine, try chilled riesling.
Although green does not always mean healthy and this variation features culinary highlights for the eyes, for the palate and, yes, also means a few more veggies on the menu.
With some imagination this recipe is like baked cheese with fresh bread—only the other way around. The crunchy bottom gets topped off with brie cheese and the dish is smoothed to taste with sweet grapes and thyme.
I could not complete this article without giving you one gluten-free recipe. Here it is! With a base made of cauliflower, cheese, and chia seeds.
What ingredient cannot be missing on your tarte flambée? Do you have a great recipe you want to share with us? Share it below or send an email to firstname.lastname@example.org!
Published on April 23, 2019