Classic Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon) Recipe

Photographs: Daniel Gritzer

It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. This method delivers a classic tart, made on pizza dough rolled very thinly and cooked on a blazing hot Baking Steel or pizza stone right under the broiler.

Note: If you can't find fromage blanc, a tangy fresh cheese, you can substitute the fromage blanc- and crème fraîche-mixture below with either 1 1/2 cups quark, or 3/4 cup buttermilk blended with 3/4 cup cream cheese.

Recipe Facts

Active: 30 mins
Total: 90 mins
Serves: 4 to 6 servings
Makes: 4 flatbreads

Rate & Comment


  • 1 cup fromage blanc (see notes)

  • 1/2 cup crème fraîche (see notes)

  • Kosher salt and freshly ground black pepper

  • Pinch freshly grated nutmeg

  • 1 recipe basic New York pizza dough or 2 pounds store-bought pizza dough, divided into 4 even portions, proofed, and ready to stretch and top

  • Flour, for dusting

  • 1 medium white or yellow onion, very thinly sliced

  • 1/4 pound sliced bacon, cut crosswise into thin strips


  1. Set Baking Steel on oven rack 6 to 8 inches from broiler and preheat oven to 550°F (or highest possible setting) for 1 hour.

  2. Meanwhile, in a large bowl, whisk fromage blanc with crème fraîche until thoroughly incorporated. Season with salt and pepper, Whisk in nutmeg.

  3. Working with 1 piece at a time, set dough on a lightly floured work surface. Using your hands and/or a rolling pin, work dough to a thin, roughly 10- by 5- inch oval. Transfer dough to a pizza peel.

  4. Switch broiler on to high. Spread one quarter of fromage blanc mixture over dough leaving a 1 centimeter border around the edge. Scatter a small handful of onion all over, followed by a small handful of bacon. Slide pizza onto baking stone and bake until toppings are browned spots and crust is golden brown and puffed, 3 to 5 minutes. Serve immediately, and repeat with remaining dough and toppings.

Special equipment

Baking Steel or baking stone

This Recipe Appears In

Nutrition Facts (per serving)
578 Calories
22g Fat
73g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 578
% Daily Value*
Total Fat 22g 29%
Saturated Fat 8g 41%
Cholesterol 45mg 15%
Sodium 1062mg 46%
Total Carbohydrate 73g 26%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 20g
Vitamin C 1mg 5%
Calcium 75mg 6%
Iron 4mg 24%
Potassium 296mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)