Tarte Flambee - Thin Crust Pizza The French Way

The Best Pizza Ever

Tarte Flambee or Thin Crust Pizza

I had Tarte Flambee the first time in the Alsace, France.

It is a wonderful and impressive dish that has to be served right out of the oven.

It is mostly served as an appetizer or for lunch or snack. The dough can be made ahead of time and kept in the fridge.


The ingredients are as follows:

• One batch of dough( you can also use a pre-made thin crust from the store)
• 12 slices of thick bacon, cooked and chopped into small pieces (a bit larger then bacon bits)
• One sliced red onion
• 200 ml Creme Fraiche or whipping cream ( double cream would be better)
• Salt
• Pepper

Creme fraiche on Top of Thin Crust Pizza Dough.

Add Bacon on top of the Tartes Flambes

Add Onion

Turn on the oven to 260C or 500F. The dough can be made ahead of time and should rest at least 30 min in the fridge. Cut the dough in half, and on a cold floured surface roll out the dough to a very thin crust 2-3 millimeter give or take.

You will have to lift the dough off the surface and flour underneath several time as you are rolling it out to stop it from sticking. It does not have to be perfectly round or square, just make sure you have a pizza plate or cookie plate that fits your pizza.

Once rolled output the dough on the baking platter, spread a layer of Creme Fraiche on the dough.

Then sprinkle the bacon on top, followed by the onions. Crack some salt and pepper on top and add a bit more Creme Fraiche to the center as it will spread a bit when cooking.

Carefully put in the oven, at 260°C or 500°F, for 10-15 minutes. Once it starts to get brown around the edges it is close to ready. It takes about 12 minutes in my oven. Once done, slide it over on a cutting board and let sit for a minute before serving. It is all so simple, tastes so good and is actually quite filling.

Alternatively, you can get a pizza stone for the BBQ. If you do get a good one like Emile Henry. It is more pricey but worth it and comes with a 10-year guarantee.

Cooking on the pizza stone on the BBQ resembles a wood oven, and the pizza cooks in about 5-6 minutes. The stone should be around 500°F or 260°C when you slide the pizza on to the stone.

I use a laser temperature gun for checking the stone. You can buy one on sale most of the time for under $40.00

A tip for you, use cornmeal or semolina flour on your cutting board or pizza peel. This way the pizza slides off the board on to the stone easily.

Wine Pairing and Recommendation:

May I suggest a nice Riesling, Pinot Gris or Gewurztraminer from the Alsace in France. Pick something like the award-winning Riesling from Justin Boxler Winery in Niedermorschwihr or maybe a Pfaffenheim Pinot Gris.

Just go to your local wine shop and ask them what types of wine they have from the Alsace. All the wines produced in the Alsace have the same shaped bottle, long and narrow.

The Alsace region of France produces seven main types of wine, the Sylvaner, Pinot Blanc, Reisling, Muscat d'Alsace, Pinot Gris, Gewurztraminer and the only red (and rose) one is Pinot Noir.

The Gewurztraminer is the best-known wine from the Alsace. You know what, I would take any one of these wines with Tartes Flambee, you just can't go wrong.

Kiss the Cook,

Anders