do you know tarte fambée? it's a french pizza from alsace. traditionally with crème fraîche, bacon and onions on an extra thin crust. it's super simple to make and so delicious. i know, i probably say that about all the recipes i share with you. but don't we all just like easy recipes that are super yummy? i usually have everything on hand what i need to make a traditional tarte flambée. but sometimes i like to add a couple extra things to change it up. my personal favorite these days is the asparagus version [pictured above].
For the dough
[makes one extra thin baking sheet sized crust or one regular thin/thick pizza pan crust ø 11-inches - half toppings for the round pizza sized tarte]- 1 cup + 2 tbs flour
- 1/2 tsp salt
- 1/2 tbs olive oil
- 1/2 cup warm water
- 1 tsp dry yeast
- 1 pinch sugar
- dissolve yeast and sugar in warm water - let it sit for 5 minutes
- in a bowl mix 1 cup flour and salt. add oil and water/yeast mixture and knead together with your hand mixer with the dough hooks. add 1-2 tbs extra flour if dough is too sticky. knead well - by hand - and form dough into a ball.
- place dough back into bowl, cover it and let it rise for 45 min in a warm draft-free place.
- 1 lb. asparagus
- 1/2 lb pork sausages, crumbled
- 2 spring onions, cut in thin ringlets
- crème fraîche or sour creme
- 1 tsp sugar
- salt and pepper
- oil
- wash and dry asparagus. cut off the dry ends. slice it diagonally.
in a medium sized pot, bring some water to boil. add sugar and asparagus and cook for about 2 minutes. drain and rinse with cold water. - in a pan, heat oil and brown crumbled sausages in it. add spring onion rings at the very end of the browning process.
- preheat oven to 450°F | 230°C
- roll out dough onto a baking sheet covered with baking parchment.
- spread dough with crème fraîche and sprinkle with salt and pepper. evenly spread asparagus slices all over it and sprinkle with browned sausages and spring onions.
- bake in preheated oven on the lowest rack for 10-14 minutes.
voilá... tarte flambée avec asperge. bon appétit!

For the smoked salmon topping
- 1 bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- a couple slices smoked salmon, cut in stripes
- crème fraîche or sour creme
- a couple fresh dill springs, minced
- salt and pepper
- preheat oven to 450°F | 230°C
- roll out dough onto a baking sheet covered with baking parchment.
- spread crème fraîche and sprinkle evenly all over dough and with salt, pepper and minced dill, mix it in a bit with a spoon. evenly sprinkle sliced bell pepper and onion all over.
- bake in preheated oven on the lowest rack for 8-10 minutes, sprinkle smoked salmon stripes all over the tarte and bake for another 5 minutes.
voilá... tarte flambée avec saumon. bon appétit!
For the traditional topping [not pictured]
- crème fraîche
- bacon, cut in stripes
- 1 medium white onion, finely sliced
- preheat oven to 450°F | 230°C
- roll out dough onto a baking sheet covered with baking parchment.
- spread crème fraîche on dough and sprinkle with salt and pepper.
- sprinkle with onion slices and bacon.
- bake in preheated oven on the lowest rack for 10-14 minutes.
voilá... tarte flambée. bon appétit!
EXTRA TIPS:
- you can also use store bought tarte flambée dough or even regular pizza dough. for the thin crust, i'd roll out the pizza dough to probably half it's regular thickness.
- other toppings i like are: sliced mushrooms, shrimp, thinly sliced zucchini, pancetta and parmesan topped with fresh arugula after baking, blue cheese, goat cheese, thinly sliced tomatoes and basil, ...
- for a quick dough alternative - a non-yeast-no-need-to-rise pizza dough, check out my pizza post here. that recipe yields either one regular pizza crust for a 11-inch | 28cm pie or one extra thin tarte flambée on a baking sheet - just like the dough above.
- i recommend using the conventional oven setting for a crunchy crust. if you only have convection, lower the temperature to 400°F | 200°C and use the middle rack.
bisous.

















