Tarte Flambée Recipe (2024)

Classic responses to your recipes that I'll never understand:I didn't have the fromage blanc, so I used ketchup, and all that flour seemed messy so I used left over mashed potatoes.It seemed to bake unevenly and was never quite crisp enough to cut.orThis was delicious. Made it exactly as you instructed but, instead of crème fraîche, I used mozzarella. Also, we had no onions, so I used mushrooms. The bacon seemed unnecessarily fatty and so I skipped that and added celery for crunch.

Classic is right. “I made a dish that didn’t resemble the original recipe in any way, however I felt compelled to write a review”How ketchup is a substitute for fromage blanc in anyone’s mind is well beyond my powers of imagination

I skipped making the dough and purchased a frozen puff pastry one, thawed it out, then rolled it to double the size and pierced with a fork a bunch of times. Quick tip my chef in France taught me! I couldn’t find fromage Blanc so I went with marscapone. This was marvelous. So little effort, a big crowd pleaser.

I also usually tone down the bite of my cut onions by disgorging them in salt then rinsing very thoroughly - that's what the neighborhood restaurant did in Alsace where I grew up (Alsace being where the original tarte flambee -flammekueche- is roughly from).

It is great to see french recipe all over the world....But bare in mind that olive oil is only used in the south of France, this recipe being from Alsace, you want to replace the very fragrant olive oil with a much less overpowering colza oil.The traditional dough of the flammekueche is made with flower, salt, oil, water and nothing else.... if you want to put eggs and baking powder, you may have a good result, but you will not be able to call it a Tarte Flambée.

I cheated and used sour cream instead of crème freche and Greek yogurt (TJ’s) instead of fromage blanc. It was great. Thanks Melissa.

We made this the first time in Heidelberg, Germany, while assigned to the Army's 5th Corps, in the late 00's. The German version, Flammkuchen, is nearly indistinguishable, but is always served with Neuwein.This recipe is really an easy one, but because we first started making it using diced pancetta rather than bacon, that's still our go-to preference.Worth noting: this makes one serving for someone hungry, but also not quite enough to split. Strongly recommend making one per person.

Can use Quark or Queso fresco for the fromage blanc.

I made this to take to a party and it was an immediate hit—the olive oil-based crust was the intriguing ingredient to the party guests. The crust is a good recipe to have on hand for topping as you please, although this recipe was certainly pleasing and simple to prepare.

I've cheated and used thick, flour tortillas for the base when in a hurry. It worked great. My Strasbourg grandmother might have disapproved, but the flavor of the creme fraiche/fromage blanc/bacon mixture made it taste delicious.

I skip the homemade dough and use good store-bought lavash--pretty darned close to the real thing. It fits on my pizza paddle, and I just slip it onto the stone. Voila!

Use a yeast dough, anything else makes maybe a good recipe, but it's not Flammekueche anymore. In Alsace its Sauerrahm only,which is more tangy. Try sour cream. Use a mandoline cutting the onions, the finer the better, knead them with a bit of oil.Do not use American Bacon. make the yeast dough whenever you have time. Keep it in the fridge in an airtight container. I've kept one more than a week, no mold, all good.Take out the piece you need about 1h before you want to put it in the oven.

I’m vegetarian so instead of bacon used about 8 ounces Of baby Bella’s sliced and sautéed and finished with dry sherry. Didn’t have fromage blanc but had about 4-6 ounces of mozzarella and that was wonderful

Fromage blanc is it’s own kind of cheese. It’s like American cream cheese but with a kind of goat cheese texture.

Okay, so before everyone throws a tantrum that I didn’t follow the recipe, I tried VERY hard to find fromage blanc and could not. My local cheesemonger suggested I add more creme fraiche to compensate, but I thought this would make it a little bland. Instead, I used 1.5x the creme fraiche and added small chunks of a smoky blue cheese to add a bit of funk. Did all else as written, turned out beautifully.

Made this with smoked tofu instead of bacon and it was an excellent vegetarian substitute. I mean I love it with bacon, but vegetarian substitutes are great to have too

Made this and it was perfect. We recently took a trip to Paris for the holidays and I came back an even larger Francophile than I was before I left. This dish is so simple and the perfect meal served with a light salad and a glass of wine. I would expect nothing less from Ms. Clark :-)

Very disappointed. This was not the tarte we had when in Alsace. Whatever crust that was served, it was not as tough as this. My only substitution was for the fromage blanc. I used cream cheese, which must be more salted than fromage blanc. If I try the recipe again I’ll probably use phyllo (like Trader Joe’s frozen Tarte d’Alsace), and add no salt to the cheese mix.

"Todd," below and others are so right -- follow the recipe with no substitutions. Buy the ingredients called for. You can 'substitute' what you might find at Whole Foods called "farmer's cheese" for the fromage blanc. It's very close and doesn't really rise to a substitution. If you can't find it, just use more creme fraiche.Otherwise, make it exactly as indicated. Buy a good Alsatian white wine to go with. Enjoy

This was *so* good and *so * easy to make. Definitely get the best bacon you can find because it will make a difference. I tried to mix the creme fraiche with queso fresco, per another reviewer, but it didn't quite make enough to spread across the crust, perhaps because the queso fresco was not liquid enough. So I supplemented with extra creme fraiche and next time will just use that. Made a very light main course for two people. Will certainly make again.

I used queso fresco in place of the fromage blanc because my local shop didn't have it. This would be yummy with mushrooms at well.

I've made this so many times and only just realized that the recipe I have printed out is from Saveur. It's still Kreuther, however there are tiny differences. The recipe is for 3 tartes, there's less nutmeg, much less baking powder (wondering if it's a typo from that mag)...among other minute things. Anyway, it's a great recipe, and I'll continue using the recipe from Saveur.

I made this with diced prosciutto instead of regular bacon because that's what I had on hand. Also scattered a bit of chopped red bell pepper in with the onions for color. It was fantastic, definitely one to add to the repertoire!

Use a yeast dough, anything else makes maybe a good recipe, but it's not Flammekueche anymore. In Alsace its Sauerrahm only,which is more tangy. Try sour cream. Use a mandoline cutting the onions, the finer the better, knead them with a bit of oil.Do not use American Bacon. make the yeast dough whenever you have time. Keep it in the fridge in an airtight container. I've kept one more than a week, no mold, all good.Take out the piece you need about 1h before you want to put it in the oven.

Wow, this was so easy and delicious. Our three-year-old daughter described it as "bacon pizza"--which feels accurate. We followed the recipe exactly, and unlike other reviewers, we found the salt level perfect. However, we weighed our bacon (needed 3.5 strips), and our tarte seemed to have much more on it than the photo. So stick with the 2 strips. Four stars.

If anyone has ever eaten Gabriel Kreuther's tarte flambé they would substitute NOTHING in this recipe.

Couldn’t find fromage blanc so used all creme fraiche, otherwise followed the recipe. Very tasty, but a little too salt. Will make it again but will cut back on the salt in the cream mix. Relaxed the dough under a damp kitchen towel for 30 min because it was too difficult to roll initially. After that it rolled out beautifully. Might play around with this one in the future but it’s really good (though a little salty) as is. And I will definitely make it again

Used all creme fraiche since no fromage blanc. Very tasty, but a little too salty. Next time cut back on the salt in the cream mix. Relaxed the dough under a damp kitchen towel for 30 min because it was too difficult to roll initially. After that it rolled out beautifully. Rendered the bacon partially to mitigate some of the oiliness. Could play around with toppings. Maybe sub softened cream cheese or goat cheese for the fromage. The all CF was a little runny in baking.

Couldn’t find fromage blanc so just used more crème fraîche and a bit of goat cheese and cream cheese. Dough needs a bit more oil or fat. Otherwise was good!

I made this with a sourdough crust and it was AMAZING. I never imagined how delicious this combination of ingredients could be! I also made one with the swiss chard on top from her cookbook - very good. Don't mess with it too much until you know the beauty of it as written!