Tarte flambée
Paper-thin, crème fraîche, bacon, onions, a very hot oven — ready in eight minutes.
- Time
- 25 min
- Effort:
- easy
- Origin
- Baden / Alsace
- Season
- autumn
- classic
- quick
- meat
- everyday
Ingredients for 4 portions
2 pack(s)tarte flambée dough
300 gcrème fraîche
200 gstreaky bacon · diced
3onions
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 691 kcal |
|---|---|
| Protein | 19.2 g |
| Fat | 40.1 g |
| Carbohydrates | 60.4 g |
| of which sugar | 7 g |
| Fibre | 5 g |
| Salt | 2.8 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Preheat the oven with the tray inside to 250 °C — as hot as it goes.
- 2
Roll the dough paper-thin on baking parchment, spread with crème fraîche, salt, pepper, nutmeg.
- 3
Scatter the diced bacon and fine onion rings over the top.
- 4
Slide onto the hot tray and bake for 8–10 minutes until the edges darken.
