White flour, 1 kg
CHF4.50
Delicious tarte flambée – four autumn recipes
Heavenly tarte flambée variations
Autumn is here, and with it come the seasonal delights once again. 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 treat for the taste buds but also a visual delight on any plate. Whether as a starter, main course or snack between meals – the tarte flambée can be enjoyed in many different ways and is sure to delight young and old alike.
The basis of the tarte flambée is the thin dough, which is rolled out until paper-thin and baked until crispy. Traditionally, crème fraîche is used, which gives the tarte flambée its distinctive flavour. Whether classically topped with bacon and onions or in exciting variations such as with figs and chestnuts or with pumpkin and walnuts – the scope for creativity when choosing toppings is limitless.
The tarte flambée is not only incredibly delicious, but also extremely quick and easy to prepare. The dough is kneaded in just a few minutes and, after a short resting period, is ready to be topped. Thanks to the short baking time, the tarte flambée is on the table in no time at all and can be enjoyed straight away. This makes it not only the perfect dish for after work, but also for impromptu guests or cosy evenings at home.
Flammkuchen also offers plenty of options for vegetarians and vegans. Instead of crème fraîche, for example, you can use a vegan cream made from plant-based alternatives. 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 autumnal ingredients – it’s always a treat. So get mixing that dough and let your creativity run wild with the variations!
Key figures
Makes: 4 tarte flambées
Cooking time: 8 to 10 minutes
Difficulty: Easy
Shelflife: 3 days
Ingredients for the dough
| White flour | 500 g | |
| Water | 315 g | |
| Dried yeast | 10 g | |
| Sugar | 3 g | |
| Butter or margarine | 20 g | |
| salt | 10 g | |
Classic
200 g crème fraîche
200 g diced bacon
1 onion
Salt and pepper
Pumpkin spice
200 g crème fraîche
1 pinch of nutmeg
1/2 tsp cinnamon
1 pinch of ground cloves
1 small Hokkaido pumpkin
40 g walnuts
4 tbsp maple syrup
A Feast for the Soul
200 g crème fraîche
200 g diced bacon
1 onion
2 pears
A few grapes
Salt and pepper
Winter Magic
200 g crème fraîche
1/2 tsp cinnamon
2 figs
200 g chestnuts | cooked
Manufacture
Put the plain flour into a large bowl and mix the water with the dried yeast in a measuring jug, then leave the mixture to stand for 3–4 minutes. Then add the water mixture to the flour, add the sugar and knead everything together using a food processor or by hand until a dough-like consistency forms. Next, add the butter (or margarine or vegan butter for a vegan alternative) and knead it into the dough until it becomes nice and smooth. Finally, briefly knead in the salt and leave the dough to rest, covered, at room temperature for about 20 minutes. After the resting time, divide the dough into four equal pieces.
Traditional tarte flambée
Roll out each of the four pieces of dough into an oval shape on your floured work surface and preheat the oven to 200 ºC (fan).
Fry the bacon briefly in a frying pan, then add the onions and fry them briefly too. Mix the crème fraîche with a little salt and pepper, then spread 50 g of the mixture onto each rolled-out dough. Next, sprinkle the onion and bacon mixture over the top and bake the tarte flambées one at a time for 8–10 minutes in the preheated oven. For a particularly crispy result, we recommend baking the tarte flambée on our baking stone. Simply place the stone in the oven whilst it’s preheating and then bake the tarte flambée directly on top of it.
To make it easy to place the tarte flambée onto the baking stone and remove it again later, we recommend using our pizza peel.
Pumpkin Spice – Pumpkin and Walnut
Roll out each of the four pieces of dough into an oval shape on your floured work surface and preheat the oven to 200 ºC (fan).
Mix the crème fraîche with the ground nutmeg, cinnamon and ground cloves until smooth. Then spread 50 g of the mixture onto each of the evenly rolled-out pastry sheets.
Hollow out the pumpkin, quarter it and then cut the quarters into thin strips. Arrange these on top of the tarte flambées. Crush the walnuts slightly (or chop them roughly with a knife) and scatter them evenly over the pastry. Finally, drizzle a tablespoon of maple syrup over each tarte flambée and bake in a preheated oven for 8–10 minutes.
A Feast for the Soul – Bacon with Pears and Grapes
Roll out each of the four pieces of dough into an oval shape on your floured work surface and preheat the oven to 200 ºC (fan).
Fry the bacon briefly in a frying pan, then add the onions and fry them briefly too. Mix the crème fraîche with a little salt and pepper, then spread 50 g of the mixture onto each rolled-out pastry. Halve the pears and the grapes, and cut the pear halves into thin strips. Next, scatter the onion and bacon mixture over the tarte flambées and arrange the pear slices and halved grapes evenly over the pastry. Bake the tarte flambées one at a time for 8–10 minutes in the preheated oven.
Thinly sliced Brie, Camembert or grated Gruyère also go perfectly with this tarte flambée. These cheeses pair particularly well with the pears and grapes.
Winter Magic – Figs and Chestnuts
Roll out each of the four pieces of dough into an oval shape on your floured work surface and preheat the oven to 200 ºC (fan).
Mix the crème fraîche with the cinnamon, then spread 50 g of the mixture onto each rolled-out dough. Now slice the fresh figs thinly and arrange them on top of the tarte flambée. Crumble the cooked chestnuts with your fingers and scatter them over the tart. Then bake the tarte flambées one at a time for 8–10 minutes in the preheated oven.
Storage & Shelf life
Once baked, the tarte flambées will keep in the fridge for about 3 days, but they do, of course, taste best when fresh.
Nutritional information per 100 g
Energy value in kJ:980 kJ |Energy value in kcal:238 kcal |Fat:10 g, of which saturated fatty acids: 5 g |Carbohydrates:28 g, of which sugars: 1 g |Protein:7 g |Salt:1.2 g
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