Flammekueche Flame Tart

Tarte flambée Flammekueche
Bacon tranché 250g
Tarte flambée Flammekueche
Bacon tranché 250g
Tarte flambée Flammekueche



For the dough:

  • 1 kg unbleached flour
  • 10 gr fresh baker’s yeast
  • 50 cl water
  • 50 gr fresh butter
  • 5 gr salt


Preparation: 35 minutes | Resting time for the dough: 60 minutes | Cooking time: 9 minutes

  • Take 20 gr of water (50 cl) and stir in the yeast (10 gr) until completely dissolved.
  • By hand, taking care to lift the dough, mix the flour (1 kg), the water (50 cl), the dissolved yeast from the previous step and the salt (5 gr) until you get a ball of dough. Add a little water if necessary to form a ball with the dough.
  • Add softened butter (50 gr) but not melted to the ball of dough. Mix until the butter is completely integrated. Beat the mixture until a smooth ball is obtained. Cover with a cloth and let stand for 1 hour.
  • Cut the ends of each onion and peel them. Cut each onion in half lengthwise, remove the germ and slice lengthwise.
  • In a pan, with a little oil or butter, sauté the onions over very low heat until they become translucent. Stir onions very often to prevent them from browning or sticking to the pan. Set aside.
  • Cut each slice of F. Ménard bacon into lardons. Set aside.
  • In a bowl, mix the white cheese (1 kg), the cream (250 gr), salt (10 gr), pepper (10 gr) and nutmeg (0,1 gr). Set aside.
  • Spread the dough so that it is very thin. Take 3-4 tablespoons of filling (125 gr) and spread on the dough.
  • Spread 30 to 40 gr of onions and 40 to 50 gr of lardons on top of the filling, according to your taste.
  • Bake the flame tart for 8-9 minutes in an oven preheated to 250 °F (fan-forced or fan-assisted mode). Of course, if you have a wood-fired oven, it’s even better!