Tarte flambée in the Thermomix® means, for us, 2 minutes on kneading mode for the dough, 250°C oven, 5 to 10 minutes baking time. The basic recipe with four topping variations has been working reliably for years.
We show you the dough, the classic Alsatian version with bacon and shallots, and three further toppings: salmon with dill, vegetarian with red cabbage and goat’s cheese, and a sweet version with apple and pear.
Alsatian Tarte Flambée (Thermomix®)
Ingredients 0 / 9 ✓
- 1 tarte flambée dough
- 3 shallots
- 150 g smoked bacon lardons
- 200 g crème fraîche
- 20 g rapeseed oil
- 1 tsp salt
- 2 pinches pepper
- 1/4 tsp cumin
- 1/2 bunch chives
Instructions 0 / 7
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1
Preheat the oven.
Preheat the oven to 250°C top and bottom heat and line the baking tray with baking paper.
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2
Roll out the dough.
Divide the tarte flambée dough into four pieces, roll each one out into a round and place them on the baking tray one at a time.
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3
Chop the shallots.
Peel the shallots, place them in the mixing bowl, chop for 3 sec / speed 5 and scatter over the dough rounds together with the bacon lardons.
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4
Mix the topping.
Add crème fraîche, oil, salt, pepper and cumin to the mixing bowl, mix for 15 sec / speed 3 and spread over the dough rounds.
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5
Bake.
Bake the tarte flambées one at a time on the middle shelf for 5 to 10 minutes, keeping a close eye on them.
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6
Prepare the chives.
Meanwhile, wash the chives, shake dry and cut into fine rings.
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7
Serve.
Serve the tarte flambée scattered with chives.
Video
Nutrition per serving
Why exactly 2 minutes on kneading mode
The dough needs exactly 2 minutes on kneading mode. Any less and the gluten does not develop fully, causing the dough to tear when rolled out. Any longer and the dough becomes tough and can no longer be rolled out paper-thin. The kneading mode works slowly and thoroughly without overheating. That is the difference from speed 6, which would be too fast.
The combination of 150 g wheat flour type 550 and 100 g spelt flour type 630 gives the dough stability and a lightly nutty flavour. Plain type 405 alone would be too soft, pure spelt too brittle. The 150:100 ratio is the result of many tests and rolls out most easily.
1 hour proving time is the minimum
The dough must prove for at least 1 hour in a warm place. Less time and it is harder to work with, lacking elasticity. We cover the bowl with a damp cloth so the surface does not dry out. At room temperature (around 22°C), 1 hour is sufficient. In winter, near a radiator it goes faster, so check after 40 minutes.
After proving, divide the dough into four equal portions. Roll each portion out on baking paper as thinly as possible. Paper-thin really does mean thin, about 2 to 3 mm. Thicker and the tarte flambée will not turn crispy but will end up more like pizza.
250°C top and bottom heat, no compromise
Tarte flambée needs 250°C top and bottom heat. At 200°C the topping dries out before the dough turns crispy. At 250°C the dough becomes crisp in 5 to 10 minutes while the topping stays moist. Fan-assisted heat distributes the heat too evenly and the base does not crisp up enough.
Preheat the oven until it has genuinely reached 250°C. This often takes longer than the display suggests. We place the tarte flambée on the middle shelf and keep a close eye on it. After 5 minutes a light browning is usually already visible, and after 7 to 8 minutes it is done. Only leave it longer than 10 minutes if you prefer it very crispy.
Alsatian bacon and shallots as the base
The classic version: crème fraîche as the base, bacon lardons and shallots on top. We chop the shallots for 3 seconds at speed 5 in the Thermomix®, which gives even pieces. The crème fraîche is mixed with oil, salt, pepper and cumin for 15 seconds at speed 3. Cumin is the secret ingredient that gives the tarte flambée its characteristic depth.
Scatter the chives over only after baking. In the oven they burn, losing their colour and flavour.
Salmon with honey and lemon instead of classic crème fraîche
The salmon version gets a sweet-sharp crème fraîche base with lemon juice and honey. Use 2 tsp honey to 200 g crème fraîche, plus 2 tbsp lemon juice. This balances the smoky flaked salmon. Cut cherry tomatoes into quarters and break the salmon into pieces. Add the dill only after baking, otherwise it turns bitter.
Vegetarian with soft goat’s cheese and red cabbage
The vegetarian version replaces crème fraîche with a mixture of soured cream and soft goat’s cheese. This gives more depth than crème fraîche alone. Leek and red cabbage are chopped for 3 seconds at speed 5, then spread over the dough. We scatter Emmental on top, even though it is not traditional. Without cheese, the salty contrast to the sharp red cabbage is missing.
Sweet tarte flambée with apple and pear
The sweet version gets a crème fraîche and sugar base, topped with apple and pear with cinnamon. Important: chop the apple and pear only roughly, 5 seconds at speed 4. Too fine and they turn mushy during baking. White chocolate is scattered over the finished tarte flambée, melts slightly and adds sweet notes. Cranberries provide a tart contrast.
Looking for more dough recipes? Have a look at our Thermomix® pizza dough.
