Tarte Flambée with Goats Cheese

Tarte Flambée Recipe

A bit like a thin-crust pizza topped with goat's cheese and bacon! 

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*Post updated March 2023

In a recipe by Rick Stein, I noted he used melted Emmental and Gruyère but I fancied goats cheese, but of course, it's entirely up to you which cheese you use.

I have very little knowledge of French cooking but I came across the French equivalent to pizza, Tarte flambée from Alsace - a northeastern French region on the Rhine River plain.

Alsace borders Switzerland and Germany and apparently there's a south German version called flammekueche and flammkuchen; which in German means 'flame cake'.

Anyway, tarte flambée looked and sounded good to me so I had a go at making it!

Slight problem!

Fromage blanc is one of the ingredients used for this and it seems almost impossible to find here in the UK, well where I live anyway.

Not to be put off and up for a challenge I decided my Tarte flambée recipe would just have to be different to the norm.

Actually, I have no idea what Fromage blanc tastes like but after checking it out on the net and reading that you can substitute it with Greek yoghurt; although please don't quote me on this as it's only something I read.

Greek yoghurt in a French recipe didn't sound right, so I decided my Tarte flambée would be all the better if I used Chavroux, a mild soft goats cheese; after all, everything tastes better with goats cheese!

Keeping it French I used Chevroux and even if I do say so myself, this turned out to be a good choice since my version of Tarte flambée was rather nice indeed and got eaten up straight away.

Eat and enjoy with a nice glass of chilled white wine, French wine of course.

Ingredients

• 375g pack of ready-rolled shortcrust pastry

• 150g crème fraiche

• 150g Chavroux (soft goats cheese)

• a pinch of nutmeg

• sea salt and white pepper to season

• 1 white onion - peeled and finely sliced

• 6 rashers of smoked back bacon - rind removed and sliced into matchsticks

• olive oil

Can you freeze it?

Personally, I'd say no because the base is very thin pastry and not pizza dough, I believe it would break when defrosted and wouldn't be half as good and possibly even soggy! 😐

tarte flambee recipe, flammekueche, pizza, goats cheese, rick stein,

lunch, brunch, main,

French

Yield: 4-6

Author: Jan Bennett

Tarte Flambée Recipe

Seriously yummy combo of cheese and onion with bacon - what's not to like?!

Prep time: 25 MinCook time: 12 MinTotal time: 37 Min

Ingredients

• 375g pack of ready-rolled shortcrust pastry
• 150g crème fraiche
• 150g Chavroux (soft goats cheese)
• a pinch of nutmeg
• sea salt and white pepper to season
• 1 white onion - peeled and finely sliced
• 6 rashers of smoked back bacon - rind removed and sliced into matchsticks
• olive oil

Instructions

Preheat your oven to 240C°/475°F or Gas 9

1. In a small bowl mix the creme fraiche with a pinch of sea salt, a pinch of white pepper and a pinch of nutmeg. Taste and adjust the seasoning.
2. Heat up a large frying pan and add a tiny bit of olive oil.
3. Put the onions in until they start to soften but don't let them colour. Remove the onions and set aside to cool.
4. Now add another tiny dribble of oil to the pan and cook the bacon just to remove any moisture, don't let it colour as once in the hot oven it will end up looking burnt.
5. Remove and set aside to cool.
6. Lay a sheet of greaseproof paper on a baking sheet and pop the pastry (about 35cmx22cm) on top.
7. Spread the crème fraiche mixture over the pastry leaving a 1cm edge.
8. Cut the Chavroux into 5mm slices and dot evenly spaced on top.
9. Sprinkle over the onions followed by the bacon. Lightly brush the edge of the pastry with a little oil.
10. Put onto the middle shelf of your oven and cook for about 12 minutes.

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