Very good as an appetizer.
It is said that tarte flambée has its origins among the German speakers in Alsace.
Tarte flambée is an Alsatian classic with roots in simple farmhouse cooking: farmers tested the heat of their bread ovens with a quick, thin dough. The basic version is just a thin base, crème fraîche, onion and bacon. Munster cheese gives it a slightly sharp, creamy character that makes it something quite special.
Perfect as canapés or a starter, cut into small pieces and served warm. With a glass of Alsace Riesling, it is hard to think of anything better. It also works well on a buffet.
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
It is said that tarte flambée has its origins among the German speakers in Alsace.
Ingredients
Instructions
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Preheat the oven to 225°C.
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Lay the puff pastry on a baking tray and roll it thin.
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Add crème fraîche in a thin layer.
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Add onion and bacon. The onion can be pre-fried so it becomes softer, but I never do that.
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Cut the Munster cheese into thin slices and place on top.
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Bake until ready; the colour should be dark but not burnt (flambée).
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Cut into bite-sized pieces and serve.
Notes
Tips: Roll the dough extra thin, almost see-through. Tarte flambée should have a crisp, cracker-thin base, not like an ordinary pizza.
Storage: Eat straight from the oven. Tarte flambée loses its crispness quickly and does not reheat well.
FAQ: Munster is a strong cheese with plenty of character. Use half the amount if you prefer a milder flavour, or mix it with a neutral white cheese.
Nutrition per serving
- Calories
- 228 kcal
- Carbohydrates
- 3 g
- Protein
- 3 g
- Fat
- 23 g
- Saturated fat
- 12 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 8 g
- Cholesterol
- 47 mg
- Sodium
- 103 mg
- Potassium
- 117 mg
- Fiber
- 1 g
- Sugar
- 2 g
Nutrition values are estimates.
Frequently asked questions
Yes, that works perfectly. Roll it out extra thin to get the right crispness.
A soft, washed-rind French cheese with a strong aroma but a mild flavour. You will find it in well-stocked cheese shops. Brie or Camembert can be used instead.
Perfect as canapés with an aperitif, as a starter or as part of a cheese buffet. Guests love it served warm with a glass of Alsace wine.
Munster cheese gives a distinctive pungent flavour. If unavailable you can substitute with other washed-rind cheeses like Reblochon or Taleggio, and a mild Brie or Camembert gives a milder result. In the classic version from Alsace no cheese is used at all, just crème fraîche. For the full flavour of this dish, though, use Munster.
Roll the dough as thin as you can, under 3 mm. Use a little plain flour so it does not stick. The oven should be as hot as possible, 250 °C or more.
Yes, dough that has rested in the fridge for up to 24 hours only tastes better. Take it out of the fridge 30 minutes before using it.
Tarte flambée (Flammkuchen) is an Alsatian flatbread with a very thin crispy crust topped with crème fraîche, 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.
Bake tarte flambée 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.