A paper-thin Alsatian flatbread blistered in a scorching oven, topped with crème fraîche, thinly sliced onions, and smoky turkey, eaten with the fingers.
Ingredients
300g all-purpose flour
150ml warm water
2 tbsp vegetable oil
1 tsp salt
200g crème fraîche
100g fromage blanc (or cream cheese)
2 large onions, very thinly sliced
150g smoked turkey breast, thinly sliced
Freshly ground black pepper
Pinch of nutmeg
Instructions
1Mix flour, water, oil, and salt into a smooth dough. Knead 5 min. Rest 20 min.
2Preheat oven to maximum (250-280°C / 500°F+) with a baking stone if available.
3Divide dough into 4 portions. Roll each paper-thin on a floured surface into an oval shape.
4Mix crème fraîche and fromage blanc. Spread thinly over each base, leaving a narrow border.
5Scatter onion slices and smoked turkey evenly over the cream.
6Bake directly on the stone or a hot baking sheet for 8-10 min until edges are charred and blistered.
7Season with pepper and nutmeg. Cut with scissors and eat with your hands while piping hot.
Did You Know?
In Alsace, tarte flambée was originally used to test oven temperature — bakers would slide a thin dough into the bread oven to see if it was hot enough.