Traditional Alsatian Tarte Flambée with Sourdough - My favourite Recipe :)

Tarte Flambée, also known as Flammekueche in Alsatian, is a dish from the culinary traditions of the Alsace region, which borders France and Germany. Originally, farmers used thinly rolled-out dough to test the heat of their wood-fired ovens before baking bread. The result was a crispy flatbread topped with crème fraîche, onions, and bacon. While modern versions often use instant yeast or pre-made dough, this recipe uses sourdough for a deeper flavor and crisp texture.

The first Tarte Flambée which came out on baking day was a classic one with Bacon, red onions and oval shape :)

For this recipe we use highly active sourdough instead of yeast. But why should you use sourdough? Well, that offers several benefits. For its flavor development á long fermentation is key and allows the dough to develop a more nuanced taste. As well as better digestibility: The long fermentation process breaks down gluten, making it easier to digest without without it feeling heavy in the stomach. And last but not least the authenticity: Sourdough is one of the traditional bread-making methods which provides an artisanal touch to this dish. So you can feel like an alsatian farmer back in the days, kind of ;) So lets now dive into my Sourdough Tarte Flambée Recipe:

Ingredients for the Dough

This recipe is good enough for 6 to 8 Doughballs (250g – 300g each). Break it down if you want to make less portions.

• 1000g Tipo 00 or Tipo 0 like Caputo Pizzeria or Caputo Nuvola

• 400g active sourdough starter

• 600ml of cold water + 100ml for reserve

• 28g seasalt

• 1 teaspoon of Honey

• 20ml olive oil

For the Toppings

• Crème fraîche or Sour Creme (mix with some water to make it spreadable if too thick)

• yellow cheese like Kashkaval, or if you can get it, use traditional Alsatian Vintner's cheese

• 1 red onion, thinly sliced

• 200g smoked bacon or lardons

• a pinch of salt and freshly ground black pepper

• a sprinkle of nutmeg (optional)

Pro Tipp: If you like a more intense and rich flavor use red or blue mould cheese (I like to use Danablu) and replace the Kashkaval. Also, Serrano or San Daniele Ham is a fantastic replacement for the bacon (keep in mind to add these types of ham after bake so they can develop their full flavour). For a Bulgarian-style Tarte, Ham from the Village Elena ham or Banski Staretz Sausage are certainly a great alternative.

Step-by-Step Instructions Find some video impressions below too

Step 1: Preparing the Dough (Day 1)

1. Pour the flour into your Spiral Dough Mixer (the rpm in this recipe refer to the Sunmix Easy6). Place it in the bowl so that there is no flour on one side, and add the sourdough starter there. Stir in reverse gear for 2 to 3 minutes.

2. Switch to the front gear and adjust to 100 rpm. Slowly add 300 ml of water and wait until the flour absorbs the water. Gradually add the remaining 300 ml slowly, increasing the speed to 150 rpm and knead for 5 to 7 minutes until the dough takes shape.

3. 

   use reverse gear to mix sourdough and flour

   

   Place Sourdough and Flour seperately in the bowl

   

   increase speed slowly

   

   start adding water

   

   increase speed to 150

   

   dough is developing after 7 minutes

   Check if the dough can still absorb more water and if so, use the 100 ml reserve to add gradually (in 20 ml steps) to the desired level of hydration that the dough can absorb. This depends on the flour, as you know.

4. Then you add the salt and keep kneading. After a total of 15 minutes you add the honey, and after another 2 minutes the olive oil.

5. Increase the kneading speed to 180 rpm. When the dough separates and looks like an ice cream pumpkin, you make the window-dough-test.

   
   
   

   add more water if needed

   

   Add salt

   

   Dough is developing

   

   Add olive oil

   

   Increase speed

   

   dough is in final stage

   

   Make window test

   

   Leave it chill for 12 hours
   
   

6. When this test was successful, you take out the dough (use some olive oil on your hands), place it in a container and let it rest for 15 minutes.

7. Shape it into one ball and bulk chill it for 12 hours.

   
   

Step 2: Dough management is crucial (Day 2)

• After 12 hours you shape smaller balls (250-300g), place them in a proofing box and let them rise in cool environment for another 12-24 hours.

  
  

Step 3: Let’s bake Tarte Flambée (Day 3)

1. On the day of baking, you let the dough rise at room temperature (18-20C) for at least 2 hours (4-6).

2. Preheat your pizzaoven to at least 300 Degrees and check the stone temperature (you know your oven best and every oven behaves different)

3. Use Semola to roll out the dough very thinly (about 2-3 mm) on a floured surface.

4. Spread a thin layer of crème fraîche evenly over the dough, leaving a small border around the edges.

5. Scatter the cheese, bacon and thinly sliced onions on top.

6. Season lightly with salt, black pepper, and a hint of nutmeg if desired. Keep in mind that some of the Bacon and Cheese you can buy is already not easy on salt.

7. Transfer the Tarte with a Pizza Peel into your oven

8. Bake while supervising until the edges are crisp and slightly charred. In my wood fired Alfa Allegro it took around 180 seconds until the toppings were nicely browned.

9. Remove from the oven and serve immediately while hot and crispy.

   
   

   Enjoy some impressions of making the Tarte Flambée in the Alfa Allegro Wood Fired Oven

   

   Alfa Allegro is set up

   

   Preparing the oven

   

   Roll out the dough

   

   Spread Creme Fraiche on the dough

   

   Add some cheese and bacon

   

   Adding the onions

   

   Adding more onions :)

   

   Tarte Flambée on its way into the oven

   

   Placing the Flammkueche

   

   Flammkueche in the Oven. Look at the flames :)

   

   Freshly served

   

   Wonderful browned crust and toppings
   
   

Serving Suggestions

Tarte Flambée is typically served fresh out of the oven, paired with a glass of Riesling or a crisp lager (preferably a regional craft beer from Hills, for example their MOMA fits perfectly😊). It can be enjoyed as an appetizer or as a main dish with a green salad on the side. So its perfect for the upcoming season of Lettuce (Marula) Salad here in Bulgaria 😊

Alfa Allegro with red hot fire

Rich Tarte Flambée

The final Tarte Flambée

Final Thoughts

Making Tarte Flambée with sourdough involves a long fermentation process but results in a flavorful dish. The traditional methods enhance the taste and texture, making it a worthwhile endeavor. It is a true classic and traditional dish that absolutely deserves to be made from time to time with your family and friends.

Babysitting the Flammkueche in the Alfa :)

Making the tarte flambée in the Alfa Allegro was great fun. The oven is a spectacle in the garden. The wood fire gives us the characteristic heat that makes this dish so unique. The uniformity in the cooking chamber of the Alfa Allegro is amazing and the rolling flame rounds off the baking result. Heating the oven to the right temperature takes about 30 minutes and can be easily regulated by adding small logs. You want to check this outstanding oven out? Click here

Try this recipe and tag us on Instagram and on Facebook to show us your results 😊

Video Impressions

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Dough Kneading Process with the Sunmix Easy6

Heating up the Alfa Allegro - what a beast this is

Classic Flammkueche from the Alfa Allegro Wood Fired Oven