Tarte Flambée

1:50 PM

tarte Flambee is an alsatian specialty. Sour cream, egg, onions and bacon goes on the toping. The ultimate Winter comfort food for us.

Tarte Flambée is a dish that comes from the Alsatian repertoire and often goes by the German term "Flammkuchen". Both terms loosely translate as a flamed, or flame licked pie in English.

This is a dish that is made with very simple ingredients, and packs in rustic, comforting flavour. I have been waiting to try it for years since moving to India, and it only became possible recently. The recipe has two key ingredients : smoked diced bacon, and thick sour cream.

The bacon part can be easily substituted with chicken rasher bacon in India. Not that pork bacon is too hard to find in cities (provided you plan to pay a king's ransom for it).
Thick sour cream was a bit of a problem until very recently. You can make your own, but it is or time consuming or not very thick. But, Thanks to Amul, there is now a ready made version that is available in most big supermarkets.

I make my Tarte Flambée using home made pizza dough, simply because I always keep a stash of it in the freezer.

The dough recipe goes like this :

3 cups plain white flour (maida in India)
2 tbsp of olive oil
1 tsp salt
7g of dry yeast mixed in half a glass of lukewarm water and a tsp of sugar

1) Make a well in the middle of your flour, pour in the yeast water, and cover with a little flour. Wait until the yeast oozes through.

2) once the yeast has started oozing, add the salt and oil to the flour and knead the dough adding water until you get a smooth elastic dough.

3) knead and fold that dough on a flat surface for about 5-7 minutes and then let it rest in a bowl covered with a towel until the dough has doubled in size.

This recipe makes for 4-5 pizza, so once the dough did its first risk, knock back and divide in individual portions. Wrap the portions you won't use in cling wrap and toss in the freezer.

For the Tarte Flambée, you'll need :

1 portion of pizza dough
1 1/2 cup or 2 of diced chicken rasher bacon (I use the one from the Prabhat brand)
2 onions, diced
1 cup thick sour cream (Amul in India)
2 egg yolk
1 tbsp oil
A pinch of nutmeg powder

1) Roll down the pizza dough to a thin pie to fill a baking sheet, cover with a towel and set aside.

2) Heat oil in a flat bottomed frying pan or skillet. Toss in the bacon dices and stir fry for 2-3 minutes, until the bacon starts browning a little. Add the onions and continue stir frying for another 2 minutes. Remove from the heat and set aside.

3) Preheat your oven to 210 degree Celsius. Then, mix the sour cream with the 2 egg yolks, oil and nutmeg until you have a batter-like consistency.

4) Spread the bacon and onion on the pie base then pour the sour cream mix all over it. Bake in the oven for 15 minutes, or until the top shows brown spots

Serve hot with a nice side salad or your choice of steamed veggies.

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  1. Very nice Cyn! I have to say the picture looks restaurant-worthy!

    1. Thank you Amanda,
      I backed that one for dinner and had to switch on the ceiling light on, and like my low lights it has warm white bulbs so it gave a very nice warm look to the picture. Which goes really well in this case as this is the type of dish I always being served into a cottage like restaurant that scream "rustic warmth" and comfort :-)

  2. Very nice Cyn! I have to say the picture looks restaurant-worthy!

  3. Here I thought you were going to pour kirsch over some sort of fruit tart & set it on fire.
    Looks very tasty.
    Sounds like an 'apres ski' dish, as most Alsatian dishes do.

    1. Yeah I have no idea why the term Flambée is in the name, there must be a story there.
      I feel the same way about Alsatian dish, they really feel like the kind of dishes to eat in a log cabin off snowy ski slopes. Which is funny considering that Alsace is not even in the mountains.

  4. Anonymous7:26 PM

    Plain yogurt is a very good substitute for sour cream. The thick creamy dahi of the store is more richer than the one I make at home. I have used in cakes and it gave a wonderful flavor.

    1. Doesn't work on a pie that needs to have a burnt look though, dahi is still too liquid, inside cakes it binds with the flour and the moisture from it is absorbed into the cake batter.


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