Tarte Flambée (Alsatian pizza)

October 8, 2017




This Franco-Germanic pizza (esque) is a very very thin, very very crispy delight which you may more commonly call Flammkuchen.



I love that there is now a restaurant devoted to tarte flambée (Resto Bobo - I'm looking at you) but if you want to do a basic but really good version at home, try this recipe out. Also, HERE is a great clip I found from Jean-Paul Walter, from the restaurant in Colmar called "La Krutenau à Colmar", demo'ing how quick and easy it is to make this Alsatian tart.  CLIP HERE


I personally prefer to use TIPO OO flour because for my gluten sensitive tummy, it doesn't seem to affect me. This pizza base will work best in a pizza oven (just the home based small types that cost about $90), or you can put in oven but it won't crisp the base as much.


(I personally use the Jamie Oliver pizza dough recipe using part semolina).


800 grams of TIPO 00 breadflour.

200 grams of semolina flour.

14 grams dried yeast

1 tablespoon sugar
1 teaspoon fine sea salt



Mix the two flours in a bowl with salt. 


Then in a separate container mix 600ml warm water with the yeast and sugar. Rest aside, until it gets foamy at room temperature (mabye 20 minutes). 


Pour this into the middle of your flour and slowly bring in.  I then pour all this into my kitchenaid and let it do it's magic for 10 minutes. Every now and then I'll stop it and scape the dough hook and bowl sides. It will become a smooth springy dough.


Cover with plastic wrap or a teatowel for an hour until it's doubled in size - but make sure to leave out on bench, never in fridge.


Then on a floured worksurface, beat your dough (knead it) with your hands and you'll have as much dough as you like to create up to 8 pizzas. Simply roll into as many balls as you want pizzas - about 6-8.

Use immediately.



1 cup fromage blanc (from your supermarket)

1/2 cup crème fraîche 

sprinkle salt and pepper

handful of bacon pieces, per pizza.

1 small white onion, sliced


Whisk fromage blanc with crème fraîche, add in salt and pepper and a sprinkle of nutmeg if you like.

Once you've rolled out your pizza dough, place immediately on the pizza oven rack and spread your white cheese mix all over. Splatter a handful of bacon and onion over that top and close the lid to the pizza oven, or your normal oven. Leave for 3-5 minutes until the edges crisp up and go dark.

Serve immediately and remember to only place ingredients on pizza dough, once the dough is in position of where it will cook. 











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