Lighter flammekueche (Alsatian tarte flambée)

The Alsatian tarte flambée, made lighter: thin dough, fromage blanc (a light fresh cheese) instead of cream, onions and drained lardons. Crisp and sociable, with less fat.

Preparation: 15 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 307 kcal · 14 g protein · 38 g carbohydrate · 11 g fat

Ingredients

• 1 pizza dough (thin)
• 200 g of fromage blanc
• 2 onions
• 120 g of bacon lardons
• nutmeg, pepper

Method

1. Roll the dough out very thinly.
2. Spread with seasoned fromage blanc (nutmeg, pepper).
3. Scatter over the sliced onions and the drained lardons.
4. Bake for 12 to 15 minutes at 240 °C.

Nutritional benefits

Swapping the traditional crème fraîche for fromage blanc cuts the fat of this flammekueche while keeping it creamy, and even adds protein. On a thin base and with drained lardons, it stays sociable and sensible, best served with a green salad.

Variations and substitutions

• With mushrooms (a woodland version).
• Vegetarian: leave out the lardons and add vegetables.
• With turkey lardons.
• With grated cheese for a golden, gratinated top.

Storage and making ahead

Best straight from the oven; reheat in the oven to restore the crispness.

💡 Good to know

Roll the dough as thinly as you can and bake at a very high heat: that is the secret of a thin, crisp flammekueche like those in Alsace.

Read more

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Foods in this recipe: pizza dough · fromage blanc · onions · bacon lardons · nutmeg.

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