Flammekueche French Tarte Flambée

4 servings
30 min prep time
1 hr 50 min total time

This French Tarte Flambée is a thin piece of dough rolled out into a disc and topped with fromage blanc, crème fraîche, onions and bacon.  It's a really simple and savory treat that lets the ingredients shine.



2 1/2 cups all-purpose flour

1 cup cold water

1/4 teaspoon salt

1 tablespoon instant dry yeast


8 ounces Vermont Creamery Fromage Blanc

4 ounces Vermont Creamery Crème Fraîche

1/3 cup heavy cream

Pinch of ground nutmeg

Pinch of white pepper

Pinch of salt

1 tablespoon vegetable oil

1 egg yolk

1 1/2 cups thinly sliced caramelized onions

12 Slices hickory-smoked bacon


  • STEP 1

    Line 2 cookie sheets with parchment paper. Set aside.

  • STEP 2

    Combine all dough ingredients in large mixer bowl. Mix with a dough hook for 5 -7 minutes, scraping bowl occasionally until dough forms a sticky ball on the end of the hook. Transfer dough to a greased bowl and cover it with plastic wrap. Let dough rise in a warm place until doubled, approximately 1 hour.

  • STEP 3

    Punch down dough and divide into 2 equal pieces. Place 1 piece of dough on a floured board and coat with flour. With a floured rolling pin, roll out the dough into a rough rectangle, approximately 10 to 12 inches across and 1/8 inch thick, making sure there is flour on both sides of the dough at all times. Place dough on a parchment-lined cookie sheet. Repeat with remaining dough.

  • STEP 4

    Cover and refrigerate any rolled-out dough while you prepare the topping. The dough can be prepared 1 day in advance, wrapped, and refrigerated until ready to roll.

  • STEP 5

    In a large bowl, whisk together all topping ingredients except onions and bacon. Reserve the onions and bacon in separate bowls

  • STEP 6

    Heat oven to 500°F. Depending on your oven size, you can bake 2 pans at once, but adjust racks so that they are close to the bottom of the oven.

  • STEP 7

    Spread 1/2 cup of topping mixture on 1 piece of rolled dough. Sprinkle with onions and then bacon. Repeat with other sheet of dough. Slide the cookie sheets onto the lowered racks in the oven. Bake until brown and crisp, approximately 10 minutes, reversing the sheets midway through baking to make sure they brown evenly.

  • STEP 8

    Cut into squares and serve immediately.