Very good as a appetizer, preferably with Champagne or Gewürztraminer.
It is said that tarte flambée has its origins among the German speakers in Alsace.
Tips and variations
- The dough should be very thin — thinner than pizza dough. Roll it out firmly.
- Munster cheese is strong: use it in moderation. Mix with crème fraîche for a milder flavour.
- Can also be made with ricotta and onion for a lighter version.
- Serve immediately — tarte flambée is best straight from the oven.
🍷 Wine tips
Alsace Riesling — Tarte flambée au munster is an Alsatian classic — and the region’s dry Riesling is the obvious match. Great acidity cuts through the richness of the cheese. Pinot Gris from Alsace is a more aromatic and full-bodied alternative.
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Tarte flambée au munster
Ingredients
Method
- Set the oven at 225 degrees
- lay the puff pastry on a baking tray and roll it thin
- add crème fraîche in a thin layer
- add onion and bacon, the onion can be pre-fried so it becomes softer, I never do that
- cut the munster cheese into thin slices and place on top
- into the oven until it is ready, the color should be dark but not burnt (flambée)
- cut into small mouthfuls and serve.
Nutrition
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Let us know how it was!FAQ
Tarte flambee (Flammkuchen) is an Alsatian flatbread with a very thin crispy crust topped with creme fraiche, onions, and lardons. Unlike pizza it uses no tomato sauce and the ultra-thin base cooks in just a few minutes in a very hot oven.
Munster cheese gives a distinctive pungent flavor. If unavailable you can substitute with other washed-rind cheeses like Reblochon or Taleggio. In the classic version from Alsace no cheese is used at all, just creme fraiche.
Bake tarte flambee in the hottest oven possible, ideally 250 to 280 degrees Celsius. The very high heat is essential for the thin crust to become crispy and develop lightly charred spots within just 8 to 10 minutes.