92min 4 ppl
Vegetarian Tarte Flambée with Onions and Fromage Blanc
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 13 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 18g
Carbs 62g
Fats 22g
About this dish
The secret to an authentic flammekueche lies in a paper-thin, cracker-crisp base fired at maximum oven heat, topped with a tangy fromage blanc-crème fraîche blend that stays silky rather than watery — achieved by draining the fromage blanc and gently softening the onions before they go on, so everything finishes together in the oven's fierce heat.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- White onionspeeled and very thinly sliced into half-moons3 large
- Fresh chivesfinely snipped2 tbsp
Dairy & Eggs
- Fromage blanc (or quark)full-fat250 g
- Full-fat crème fraîche100 g
- Unsalted butter1 tbsp
Dried Goods
- Strong white bread flourplus extra for dusting250 g
- Warm water130 ml
- Caster sugar1 tsp
Spices & Seasonings
- Fine sea salt1 tsp
- Fine sea saltdivided1 tsp
- Freshly grated nutmeg½ tsp
- White pepper¼ tsp
- Flaky sea saltto finish1 pinch
Oils & Condiments
- Neutral oil (such as sunflower)plus extra for the bowl2 tbsp
- Neutral oil1 tbsp
Utensils
- Baking stone or heavy baking tray
- Mixing bowl
- Colander
- Wide skillet
- Rolling pin
Method
1
Combine the flour and fine sea salt in a large bowl. Add the oil and warm water, then mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in a lightly oiled bowl and cover with a damp cloth.
Approx. 10 minutes
2
Rest the dough at room temperature for 30 minutes.
Approx. 2 minutes
3
Meanwhile, line a colander with a clean cloth or muslin, add the fromage blanc, and leave to drain for 20 minutes. Once drained, whisk the fromage blanc together with the crème fraîche, ½ teaspoon fine sea salt, nutmeg and white pepper until smooth. Refrigerate until needed.
Approx. 6 minutes
4
Heat the butter and oil in a wide skillet over medium-high heat. Add the sliced onions, the remaining ½ teaspoon fine sea salt, and the caster sugar. Cook, stirring occasionally, for 10–12 minutes until the onions are softened and translucent but not coloured.
Approx. 11 minutes
5
Spread the onions onto a plate and leave to cool completely.
Approx. 2 minutes
6
Place a large baking stone or heavy baking tray on the highest rack of the oven and preheat to the maximum temperature, or at least 250°C or 480°F, or gas mark 9 for at least 30 minutes.
Approx. 2 minutes
7
Divide the rested dough into two equal portions. On a lightly floured surface, roll each portion out as thin as possible — roughly 30cm×20cm and almost translucent — directly onto a sheet of baking parchment.
Approx. 8 minutes
8
Working quickly, spread half the fromage blanc mixture over the first base, leaving a 1cm border. Distribute half the cooled onions evenly over the top.
Approx. 4 minutes
9
Slide the tarte (still on its parchment) onto the screaming-hot baking stone or tray and bake for 10–12 minutes until the edges are deeply golden and blistered, the base is crisp and charred in spots, and the topping is lightly set and just beginning to colour.
Approx. 11 minutes
10
Remove from the oven, scatter with freshly snipped chives and a pinch of flaky sea salt, and cut into irregular pieces.
Approx. 2 minutes
11
Repeat the topping process with the second rolled base, remaining fromage blanc mixture and remaining onions.
Approx. 4 minutes
12
Bake the second tarte in the same way for 10–12 minutes until deeply golden and blistered, crisp and charred in spots on the base, and the topping is lightly set.
Approx. 11 minutes
13
Remove from the oven, scatter with the remaining chives and flaky sea salt, cut into pieces, and serve immediately.
Approx. 2 minutes
