Alsatian bakers created tarte flambée in 1400s to test bread oven temperature—the thin crust burns if too hot.
Tarte Flambée
Indulge in a mouthwatering tarte flambée that’s elevated by a rich confit egg yolk! This crispy, thin-crust delight is generously layered with creamy fromage blanc, smoky lardons, and a sprinkle of fresh herbs. Get ready to impress your taste buds and your friends with this irresistible twist on a classic dish!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 Onion
- 150ml Water (warm) (5.07 fl oz)
🥩Meat & Seafood(1)
- 250g Pancetta (8.82 oz)
🥛Dairy & Eggs(2)
- 4 Confit egg yolks
- 50g Parmesan (1.76 oz)
🫙Pantry Staples(2)
- 250g Plain flour (2 cup)
- 25ml Olive oil (0.84 fl oz)
🧂Spices & Seasonings(1)
- 1tsp Salt (5 ml)
📦Other(1)
- 200g Crème fraiche (7.06 oz)
👨🍳 Instructions
- 1
Add the flour to a bowl, add the other ingredients. Mix and knead for 5 minutes or until the dough is smooth.
- 2
Cover with a cloth and leave to rest for 20 minutes. Portion into 4 balls and get the toppings ready.
- 3
For the confit egg yolks, separate egg yolks and place them in olive oil – cook at 65C for 70 minutes.
- 4
Slice the pancetta into lardons and color in a pan.
- 5
In the same pan color the onions until golden.
- 6
Roll the dough out so it’s as thin as you can get it. Top with crème fraiche, onions, bacon and cook at 300-350C until colored and crispy.
- 7
Once cooked break a confit egg yolk over the top and cover in parmesan.
💡 Pro Tips
- ✓Roll your tarte flambée dough to 1-2mm thickness using a pasta machine or rolling pin with guides - the ultra-thin base ensures it crisps in 3-4 minutes at high heat without becoming chewy.technique1-2mm thickness
- ✓Preheat your oven to maximum temperature (500°F+) or use a pizza stone at 550°F because traditional flammkuchen ovens reach 800°F - the intense heat creates the signature crispy-charred edges.equipment500-550°F minimum
- ✓Spread crème fraîche in a paper-thin layer (about 1-2 tablespoons per tart) because excess moisture will steam the dough instead of crisping it, creating a soggy base.technique1-2 tablespoons per tart
- ✓Cook your confit egg yolks at exactly 63-65°C for 45-75 minutes to achieve a jammy, orange center that flows when broken - higher temps will set the proteins too firmly.timing63-65°C for 45-75 minutes
- ✓Render pancetta lardons slowly over medium-low heat for 8-10 minutes until they release 60-70% of their fat - this prevents the tarte from becoming greasy while ensuring crispy bacon bits.technique8-10 minutes, 60-70% fat rendered
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Alsatian bakers created tarte flambée in 1400s to test bread oven temperature—the thin crust burns if too hot.
Tarte Flambée
Indulge in a mouthwatering tarte flambée that’s elevated by a rich confit egg yolk! This crispy, thin-crust delight is generously layered with creamy fromage blanc, smoky lardons, and a sprinkle of fresh herbs. Get ready to impress your taste buds and your friends with this irresistible twist on a classic dish!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 Onion
- 150ml Water (warm) (5.07 fl oz)
🥩Meat & Seafood(1)
- 250g Pancetta (8.82 oz)
🥛Dairy & Eggs(2)
- 4 Confit egg yolks
- 50g Parmesan (1.76 oz)
🫙Pantry Staples(2)
- 250g Plain flour (2 cup)
- 25ml Olive oil (0.84 fl oz)
🧂Spices & Seasonings(1)
- 1tsp Salt (5 ml)
📦Other(1)
- 200g Crème fraiche (7.06 oz)
👨🍳 Instructions
- 1
Add the flour to a bowl, add the other ingredients. Mix and knead for 5 minutes or until the dough is smooth.
- 2
Cover with a cloth and leave to rest for 20 minutes. Portion into 4 balls and get the toppings ready.
- 3
For the confit egg yolks, separate egg yolks and place them in olive oil – cook at 65C for 70 minutes.
- 4
Slice the pancetta into lardons and color in a pan.
- 5
In the same pan color the onions until golden.
- 6
Roll the dough out so it’s as thin as you can get it. Top with crème fraiche, onions, bacon and cook at 300-350C until colored and crispy.
- 7
Once cooked break a confit egg yolk over the top and cover in parmesan.
💡 Pro Tips
- ✓Roll your tarte flambée dough to 1-2mm thickness using a pasta machine or rolling pin with guides - the ultra-thin base ensures it crisps in 3-4 minutes at high heat without becoming chewy.technique1-2mm thickness
- ✓Preheat your oven to maximum temperature (500°F+) or use a pizza stone at 550°F because traditional flammkuchen ovens reach 800°F - the intense heat creates the signature crispy-charred edges.equipment500-550°F minimum
- ✓Spread crème fraîche in a paper-thin layer (about 1-2 tablespoons per tart) because excess moisture will steam the dough instead of crisping it, creating a soggy base.technique1-2 tablespoons per tart
- ✓Cook your confit egg yolks at exactly 63-65°C for 45-75 minutes to achieve a jammy, orange center that flows when broken - higher temps will set the proteins too firmly.timing63-65°C for 45-75 minutes
- ✓Render pancetta lardons slowly over medium-low heat for 8-10 minutes until they release 60-70% of their fat - this prevents the tarte from becoming greasy while ensuring crispy bacon bits.technique8-10 minutes, 60-70% fat rendered