Tarte flambée originally comes from Alsace, France, hence the name “Tarte flambée”. But the crispy flatbread is also a regional specialty in neighboring Saarland, the Palatinate and Baden – which is usually prepared with yeast. However, the fact is: the tarte flambée dough works even without the leavening agent. In contrast to a classic pizza dough, which only becomes thick and fluffy with yeast, the base in this case should remain nice and thin and crispy. And this also works with the most important basic ingredients. You can find out what these are in the following recipe for a tarte flambée dough without yeast.
The ingredients for the dough are always the same, but you can vary the topping. At this point we will tell you the recipe for the original Alsatian tarte flambée.
The ingredients for the dough (makes 2 portions):
The ingredients for the topping:
Another tip: You can also use crème fraîche or sour cream instead of sour cream. As far as the onions and bacon are concerned, you can vary the quantities – you can use more or less depending on your taste.
Preparing the tarte flambée dough:
Another tip: Use a pizza stone, this makes the dough even crispier and tastes like it came from a stone oven.
If you follow a vegan diet, you don’t have to miss out on enjoying a tarte flambée: the dough will work even if you simply leave out the egg yolk. And of course it doesn’t have to be the Alsatian original with bacon and onions – try the vegetarian version with tomatoes and rocket or goat cheese and figs. You can even top the tarte flambée dough with sweet ingredients, for example fresh apples, cinnamon and sugar or even nut nougat cream and bananas.
Another tip at the end: The tarte flambée dough is very thin, so it can tear quickly when cutting. It is best to use a sharp knife or a pizza cutter to cut the tarte flambée into even pieces.
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