Tarte Flambée - based on a Rick Stein recipe
It's a bit like a thin-crust pizza topped with goat's cheese and bacon. Just a few ingredients and easy to make.
*Post updated March 2025
In a recipe by Rick Stein, I noted he used melted Emmental and Gruyère, but I fancied goat cheese. 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 of 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'. Something like that! 😐
Anyway, tarte flambée looked and sounded good to me so I had a go at making it!
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 goat 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 goat 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?
I'd say no because the base is very thin pastry and not pizza dough.
I'm pretty sure it would break when defrosted and wouldn't be half as good and possibly even be soggy! 😐
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Flammekueche Recipe (Tarte Flambée)
Seriously yummy combo of goat cheese and onion with bacon - what's not to like?!
Ingredients
- 375g pack of ready-rolled shortcrust pastry
- 150g crème fraiche
- 150g Chavroux (goat cheese)
- a pinch of nutmeg
- sea salt and white pepper to season
- 1 white onion - peeled and finely sliced
- 6 rashers (strips) of smoked back bacon - rind removed and sliced into matchsticks
- olive oil
Instructions
- In a small bowl, mix the creme fraiche with a pinch of sea salt, white pepper, and nutmeg. Taste and adjust the seasoning.
- Heat a large frying pan and add a tiny bit of olive oil. Add the onions whilst moving them around the pan and cook until they start to soften but don't let them colour. Remove the onions and set aside to cool.
- 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 burnt.
- Remove and set aside to cool.
- Lay a sheet of greaseproof paper on a baking sheet and put the pastry on top. (If needed cut it to size (35cm x 22 cm). Spread the crème fraiche mixture over the pastry leaving a 1cm edge.
- Cut the Chavroux into 5mm slices and dot evenly spaced on top. Sprinkle over the onions followed by the bacon. Lightly brush the edge of the pastry with a little oil.
- Put onto the middle shelf of your oven and cook for about 12 minutes.
Looks super tasty, I love goats cheese, but sadly everyone else at homes doesn't - they say it tastes like the smell of goats lol. Oh well, more for me to eat :P
ReplyDeleteI love goats cheese too. I'd definitely make it, but no bacon for me of course.
ReplyDeleteThis looks great! So adaptable, too!
ReplyDeleteGoat's cheese and soft onions. Plus crisp flaky pastry. Heavenly
ReplyDeleteLooks utterly delicious. I adore goats cheese and have a serious weakness for flaky pastry so this is right up my street.
ReplyDelete