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Autumn is here and with it come the autumnal delights. One particular speciality that no autumnal kitchen should be without is the crispy tarte flambée. With its thin base and delicious toppings, it is not only a feast for the palate, but also a visual enrichment on any plate. Whether as a starter, main course or snack between meals - the tarte flambée can be enjoyed in a variety of ways and will delight young and old alike.
The basis of the tarte flambée is the thin dough, which is rolled out very thinly and baked until crispy. Traditionally, crème fraîche is used, which gives the tarte flambée its unmistakable flavour. Whether classically topped with bacon and onions or in exciting variations such as with figs and chestnuts or with pumpkin and walnuts - the creative scope for topping is limitless.
The tarte flambée is not only incredibly tasty, but also extremely quick and easy to prepare. The dough is kneaded in just a few minutes and can be topped after a short resting time. Thanks to the short baking time, the tarte flambée is on the table in no time at all and can be enjoyed immediately. This not only makes it the perfect dish for after work, but also for spontaneous guests or cosy evenings at home.
The tarte flambée also offers numerous options for vegetarians and vegans. Instead of crème fraîche, for example, vegan crème made from plant-based alternatives can be used. This way, everyone can enjoy the autumnal flavours to the full, without any animal products.
No matter how you prefer your tarte flambée - baked until crispy and topped with an autumnal topping, it is always a delight. So get to work with the dough and let your creativity run wild with the variations!
Quantity: 4 tarte flambée
Baking time: 8 to 10 minutes
Difficulty level: Easy
Shelf life: 3 days
| White flour | 500 g | |
| Water | 315 g | |
| Dry yeast | 10 g | |
| Sugar | 3 g | |
| Butter or margarine | 20 g | |
| Salt | 10 g | |
200 g crème fraîche
200 g diced bacon
1 pc. Onion
Salt and pepper
200 g crème fraîche
1 pinch nutmeg
1/2 tsp. cinnamon
1 tsp. clove powder
1 pc. Hokkaido | small
40 g walnuts
4 tbsp maple syrup
200 g crème fraîche
200 g diced bacon
1 pc. Onion
2 pcs. Pears
A few grapes
Salt and pepper
200 g crème fraîche
1/2 tsp cinnamon
2 pcs. Figs
200 g chestnuts | cooked
Put the white flour in a large bowl and mix the water with the dry yeast in a measuring jug and leave the mixture to stand for 3-4 minutes. Then add the water mixture to the flour, add the sugar and knead everything with a food processor or by hand until a dough-like mass is formed. Then add the butter (for a vegan alternative margarine or vegan butter) and knead it into the dough until it is smooth and supple. Finally, briefly knead in the salt and leave the dough to rest, covered, at room temperature for approx. 20 minutes. After the resting time, divide the dough into four equal-sized pieces.
Roll out each of the four doughs into an oval shape on your floured work surface and preheat the oven to 200 ºC fan oven.
Fry the bacon briefly in a pan, then add the onions and fry them briefly too. Mix the crème fraîche with a little salt and pepper and then spread 50 g of the cream on each of the rolled-out pastries. Then sprinkle with the onion and bacon mixture and bake the tarte flambée one after the other in the preheated oven for 8-10 minutes. For a particularly crispy result, we recommend baking the tarte flambée on our bread baking stone. To do this, simply place the stone in the oven during preheating and then bake the tarte flambée directly on it.
We recommend using our pizza peel to easily place the tarte flambée on the bread baking stone and remove it again later.
Roll out each of the four doughs into an oval shape on your floured work surface and preheat the oven to 200 ºC fan oven.
Mix the crème fraîche with the nutmeg powder, cinnamon and clove powder to form a smooth mixture. Then spread 50 g of the cream on each of the evenly rolled out pastries.
Scoop out the pumpkin, quarter it and then cut the quarters into thin strips. Place these on the tarte flambée. Crush the walnuts a little (or chop them coarsely with a knife) and spread them evenly over the dough. Finally, drizzle each tarte flambée with a tablespoon of maple syrup and bake in the preheated oven for 8-10 minutes.
Roll out each of the four doughs into an oval shape on your floured work surface and preheat the oven to 200 ºC fan oven.
Fry the bacon briefly in a pan, then add the onions and fry them briefly too. Mix the crème fraîche with a little salt and pepper and then spread 50 g of the cream on each of the rolled-out pastries. Halve the pears and grapes and cut the halved pears into thin strips. Then sprinkle the onion and bacon mixture over the tarte flambée and spread the pear slices and halved grapes evenly over the pastry. Bake the tarte flambée one after the other in the preheated oven for 8-10 minutes.
Thinly sliced Brie, Camembert or grated Gruyère also go perfectly with this tarte flambée. These cheeses harmonise particularly well with the pear and grapes.
Roll out each of the four doughs into an oval shape on your floured work surface and preheat the oven to 200 ºC fan oven.
Mix the crème fraîche with the cinnamon and then spread 50 g of the cream on each of the rolled-out doughs. Cut the fresh figs into thin slices and top the tarte flambée with them. Crumble the boiled chestnuts with your fingers and sprinkle them over the pastries. Bake the tarte flambée one after the other in the preheated oven for 8-10 minutes.
The ready-baked tarte flambée can be kept in the fridge for approx. 3 days, but of course tastes best fresh.
Energy value in kJ: 980 kJ | Energy value in kcal: 238 kcal | Fat: 10 g, of which saturates: 5 g | Carbohydrates: 28 g, of which sugars: 1 g | Protein: 7 g | Salt: 1.2 g
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