Tarte flambée originally comes from Alsace in France, hence the name "Tarte flambée". But also in the neighboring Saarland, in the Palatinate and in Baden, the crispy flatbread is a regional specialty - which is usually prepared with yeast. The fact is, however, that the tarte flambée dough is also successful without the leavening agent. Because 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 that also works with the most important basic ingredients. You can find out what these are in the following recipe for a tarte flambee 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 servings):
The ingredients for the topping:
Another tip: you can also use crème fraîche or sour cream instead of sour cream. As for the onions and bacon, feel free to vary the amounts - you can use more or less depending on your taste.
The preparation of the Flammkuchen dough:
Another tip: Use a pizza stone, this will make the dough even crispier and taste like it came out of the stone oven.
If you follow a vegan diet, you don't have to do without the enjoyment of a tarte flambée: the dough also works well if you simply omit 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's cheese and figs. You can even add sweet ingredients to the Flammkuchen dough, for example fresh apples, cinnamon and sugar or nut nougat cream and bananas.
One more tip at the end: The Flammkuchen dough is very thin, so it can easily tear 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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