Dinner · 40 min · french

Tarte Flambée

This is the kind of French dinner you’ll make on repeat — bread dough and crème fraîche, 40 minutes, big payoff. The macros do the talking: 18g protein, 52g carbs, and 24g fat in every 480-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 lb Bread dough
• 1 cup Crème fraîche
• 1/2 cup Fromage blanc
• 2 Onions
• 6 oz Bacon lardons
• 1/4 tsp Nutmeg

Steps

1. Heat your oven to its maximum with a pizza stone or steel inside for at least 45 minutes — flammekueche wants the fierce heat of a wood oven.
2. Roll the dough paper-thin, almost translucent; thickness is the enemy of the crackling crust.
3. Whisk the crème fraîche and fromage blanc with salt, pepper, and nutmeg; spread thinly, leaving a small border.
4. Scatter the paper-thin onion slices and lardons evenly — restraint with toppings keeps the crust crisp.
5. Bake 8 to 10 minutes until the edges char and blister and the cream sets with browned spots.
6. Slide onto a wooden board and cut into rectangles.
7. Serve immediately with a cold Alsatian white; in Alsace it arrives at the table still singing from the oven.

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