A delicious savory puff pastry tart made with crème fraîche, bacon, sliced onions, and Gruyère cheese.
I fell in love with this delicious tart after trying a frozen version from Trader Joe’s. It had a crispy, flaky crust topped with crème fraîche, bacon, onions, and Gruyère cheese. It was so good that I wanted to make my own version at home.
Traditional Alsatian tart is made with a thin, pizza-like dough, but I decided to use my all-time favorite puff pastry from Trader Joe’s instead. The buttery, flaky pastry makes a wonderful base for the creamy topping, smoky bacon, and sweet onions. It’s a simple yet delicious tart that’s perfect for chilly fall and winter days.
What is Alsatian Tart?
Alsatian tart, also known as Tarte Flambée, or Tart d’Alsace is a traditional flatbread from the Alsace region of France, near the German border. It’s called Flammkuchen in German and Flammekueche in the Alsatian language.
Traditional Tarte Flambée is made with a very thin, unleavened dough topped with crème fraîche or fromage blanc, thinly sliced onions, and bacon.
For my version, I use frozen puff pastry instead of making the traditional dough. It’s a convenient shortcut that gives the tart a buttery, flaky crust while keeping all the delicious flavors of the original.
Ingredients
- Frozen puff pastry sheet – I always use Trader Joe’s all-butter puff pastry from France. Thaw the pastry in the refrigerator and keep it chilled until you’re ready to roll it out.
- Smoked bacon – Cut into small pieces. I prefer smoked bacon for its savory flavor.
- Yellow onion – Thinly sliced so it cooks nicely in the oven.
- Crème fraîche – A cultured cream with a rich texture and more mild than American sour cream.
- Greek yogurt – Combined with crème fraîche to create a creamy base.
- Ground nutmeg – Adds a subtle warmth to the creamy mixture.
- Gruyère cheese – Grated and sprinkled over the tart for its nutty, savory flavor.
- Salt
- Egg wash – Helps give the pastry border a beautiful golden finish.
- Freshly ground black pepper
How to Make Alsatian Tart
Making this puff pastry Alsatian tart is easy and requires just a few simple steps. First, prepare the creamy base by combining crème fraîche, Greek yogurt, nutmeg, and salt.
Cook the bacon until tender, then roll out the puff pastry and assemble the tart with the creamy mixture, bacon, onions, and Gruyère cheese.
Brush the pastry edges with egg wash and bake until the crust is golden brown and flaky.
Finish with freshly ground black pepper and serve while warm.
Serving Ideas and Storage
Bring out your pretty fall-themed plates! I used some of my fall favorites from Spode’s Delamere collection. This tart is perfect for an appetizer, light lunch, or simple dinner. Serve it warm with freshly ground black pepper and enjoy while the pastry is still crisp.
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the tart in a 375°F oven for about 10 minutes or until warmed through. I recommend using the oven rather than the microwave to help bring back some of the pastry’s crispness.
More Puff Pastry Recipes
- Caramelized Onion and Mushroom Tart
- Pork Wellington
- Puff Pastry Empanadas
- Veggie and Bacon Puff Pastry Quiche
- Puff Pastry Pear Slab Pie
Puff Pastry Alsatian Tart
Ingredients
- 1 frozen puff pastry sheet, thawed in fridge
- 5 ounces smoked bacon, cut crosswise into ½-inch pieces
- ½ sweet onion, thinly sliced
- ¼ cup crème fraiche
- ½ cup greek yogurt
- ¼ tsp ground nutmeg
- ½ cup gruyere cheese, grated
- pinch of salt
- 1 egg for eggwash
- freshly ground black pepper
Instructions
- Line a baking sheet with parchment paper. In a small bowl, whisk together crème fraîche, Greek yogurt, ground nutmeg, and salt. Set aside.
- Preheat the oven to 400°F. Cook the bacon in a small skillet over medium heat until the fat has rendered and the bacon is cooked but not crisp. Transfer to a plate and set aside to cool.
- On a well floured surface, roll out the puff pastry into a square or rectangle. Transfer the pastry to the prepared baking sheet.
- Using a knife, score a ¾-inch border around the pastry without cutting all the way through. Spread the crème fraîche mixture evenly inside the border.
- Scatter the cooked bacon pieces over the creamy mixture, followed by the sliced onions and grated Gruyère cheese.
- Beat the egg and brush it over the pastry border. Bake for 18–20 minutes, or until the pastry edges are golden brown and puffed. Sprinkle freshly ground black pepper over the tart and serve immediately.