Tarte Flambée

Bacon Yeast Tart

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

This Alsatian specialty, also known as flammeküche, should really be called tarte flammée, or “flaming hot tart.” Traditionally it was made with any plain bread dough, rolled carton-thin and baked in a scorching-hot wood-fired oven immediately after the coals had been raked out. In Alsace, Tarte Flambée is served on wooden sheets, to be eaten with your fingers, as hot as you can take it.