This healthy tarte flambee recipe is very easy and all you need are four basic ingredients. Once the dough is made you can top the Flammkuchen with your favorite toppings of choice. Then pop it in the oven and enjoy this crispy flatbread pizza alongside a mixed salad or just on it own.Jump to Recipe
- About this Recipe
- Substitutions and Variations
- How to Make this Recipe
- Flammkuchen Toppings
- Here’s How to Save Leftovers and How to Serve It
- Your Common Questions Answered
- Save for later
- You might also like:
About this Recipe
To be honest with you, I’ve never been a huge tarte flambee fan. The mixture of warm sour cream and bacon had never really convinced me. However, that changed when I went on a short trip to Strasbourg, the capital of Alsace and the home of tarte flambée, this summer.
Right on the first evening I had to realize that such a very thin and crispy tarte flambée is a real treat. As soon as I got home, I immediately made my first tarte flambée, but of course JBR style with whole wheat flour.
Flammkuchen originally comes from France, or more precisely, from Alsace. Although the region is nowadays world famous for its tarte flambee, it was originally only a by-product.
People placed a thin patty of dough in the oven to test whether the wood-burning oven was already at the right temperature for the bread. If it burned too quickly, the oven was still too hot, if it was too soft, then it had to be reheated.
What Kind of Dough for Tarte Flambee
Generally speaking, there are three types of tarte flambee dough. You can make a yeast dough, you can make one with olive oil, or you can use a pre-made dough. However, today I’m throwing a fourth dough into the race, and that one is a whole wheat dough.
By replacing the white flour almost completely with whole wheat flour, our tarte flambee becomes a lot healthier. Because unlike white flour, whole wheat flour is full of fiber, minerals, vitamins, and high-quality proteins.
While there is a relatively rapid rise and fall in the glycemic index when white flour is consumed, the curve for whole grain products looks much flatter and more constant. As a result, a Flammkuchen made with whole wheat flour not only contains many high-quality nutrients, but it also keeps us full much longer.
- Whole wheat flour
- A sprinkle of all-purpose flour to increase the stability of the dough
- Olive oil
You can find the measurements in the recipe card below. They make a tarte flambee of the size of an oven tray, which is roughly equivalent to two servings. However, feel free to double or halve the ingredients depending on how many servings you want to make.
Please note, I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust.
Substitutions and Variations
I prefer to use a mixture of 85% whole wheat flour and 15% all-purpose floure. The reason for this is the gluten structure in the white flour is a little bit different than with the whole grain flour. This makes the dough a little more elastic and easier to roll out.
You can also use only whole wheat flour for the dough. It may be that the dough is then a little more difficult to roll out, but the finished tarte flambee will still be nicely crispy and taste just as delicious.
You can also replace the olive oil with canola oil.
How to Make this Recipe
In case you have a kitchen machine on hand, you can use it to knead the dough. If not, you can simple knead the Flammkuchen dough with your hands.
First, in a bowl, mix the flour and salt. Next, add the oil and about half of the water. Start to knead the dough while gradually adding the remaining water.
Once everything is combined into ad dough, you can knead it for a few minutes. Then form the dough into a ball, wrap it in foil and let it rest at room temperature for 30 minutes. This will allow the dough to relax so it will be easier handle later.
After these 30 minutes, you can transfer the dough on a lightly floured work surface and knead it briefly. The dough may be slightly sticky at the beginning, but this should change after a few times kneading.
Now it’s time to roll out the dough. So, take you rolling pin and start to roll. But turn and flip the dough regularly to make sure the Flammkuchen becomes evenly round or rectangular.
Tip: Take short breaks between rolling out the dough so that it can relax briefly. This will make it more elastic and much easier to roll out really thin.
As soon as the dough is about the size of your baking tray, you can carefully remove it from the work surface and place it on a baking tray lined with parchment paper. Then it’s time to top it with your favorite topping of choice and bake it in the oven for 10 minutes at 250°C or 480°F heat until crispy.
Tips for the Perfect Tarte Flambee
Unfortunately, the temperatures that prevail in a wood-fired oven do not exist in our regular oven. But if you have a cast iron pan, you can bake the tarte flambee in there instead of on the tray and recreate a similar heat.
To do this, divide your dough in half to create to smaller Flammkuchen. Put your cast iron pan in the oven while it is preheating so that it gets really hot. Top the dough even before you put it in the pan, and then bake it in the oven as usual.
If you are replacing the white flour in the dough with whole wheat flour, making a 100% whole wheat tarte flambée, I would roll the dough directly on a sheet of parchment paper. Due to the lack of white flour, the dough has a slightly more brittle dough structure and might tear when lifted onto the baking sheet.
The classic Alsatian tarte flambee is spread with crème fraiche and topped with onions and bacon. But just like with pizza, there are a gazillion variations.
You can serve tarte flambee savory or sweet, with cheese or without, with vegetables such as zucchini, pumpkin or beet, fish such as salmon or smoked salmon, with figs, goat cheese, mushrooms, potatoes, onions and much more.
Even with the base, you can vary and instead of crème fraiche spread ricotta, cream cheese, pesto, hummus, sour cream, or a vegan cashew sauce on your dough.
But to prepare the classic Alsatian-style tarte flambee in a healthy and balanced way, here’s what I’d recommend. Spread your whole wheat dough with some fat-reduced cream cheese and top it with sautéed onion rings and diced chicken or turkey ham. You can also use some turkey bacon, that’s up to you.
Here’s How to Save Leftovers and How to Serve It
Flammkuchen tastes best fresh out of the oven. However, you can save the leftovers in the refrigerator for a day or two and eat them cold or reheated in the microwave.
My favorite way to serve tarte flambee is with a big green or mixed salad on the side. If you need a simple, healthy and calorie-friendly dressing recipe, go check out my balsamic-honey-mustard dressing.
Your Common Questions Answered
In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.
Absolutely, but the dough may won’t be quite as easy to roll. Therefore, it is best to roll it directly on a piece of parchment paper, so that once rolled out, it does not need to be lifted.
At 250°C or 480°F the tarte flambee needs about 10 minutes.
You can top Flammkuchen with savory and sweet toppings. The classic Alsatian tarte flambee is topped only with crème fraiche, bacon and onions. However, you can also use some vegetables like pumpkin, beet, zucchini or mushrooms, cheese, goat cheese, figs, apples or pears, salmon, wafer-thin slices of potato and much.
Instead of crème fraiche, you can spread sour cream, cream cheese, ricotta, hummus, pesto, or a vegan cashew sauce on your dough.
Save for later
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I hope you like this healthy whole wheat flammkuchen and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at email@example.com or Instagram (@julesbalancedrecipes).
In case, you’ve tried this recipe, I’d appreciate your comment and or 5-star-rating for this recipe. All you need to do is to click on the stars in the recipe card.
And if you loved this recipe, you may also link some of my other healthy whole wheat recipes like …
- Homemade Whole Wheat Burger Buns
- Whole Wheat Pita Bread Recipe
- How to Make Homemade Whole Wheat Bagels
Have fun trying it out and bon appétit,
Tarte Flambee with Whole Wheat Flour
- 1 baking tray lined with parchment paper
- Alternatively: a cast iron pan (Flammkuchen can also be baked in a cast iron pan instead of on a tray. You can find more info about this in the blogpost)
- 120 g whole wheat flour (≈4.2 oz or ½ + ⅓ cup)
- 30 g all-purpose flour (≈1 oz or ¼ cup)
- 1 pinch of salt
- 2 tsp olive oil (or canola oil)
- 80 ml cold water (⅓ cup)
- In a bowl, combine both types of flour with a generous pinch of salt. Add the olive oil and half of the water and begin to knead. Knead the ingredients into a smooth dough while adding the remaining water.Transfer the dough on a work surface, knead it a few times with your hand, then form it into a ball and wrap it in foil. Let it rest at room temperature for 30 minutes.
Roll out the Dough
- Preheat the oven to 250°C or 480°F. Briefly knead the dough on a lightly floured work surface. Start to roll out the dough with a rolling pin until it is about the size of your baking tray. Turn and twist the dough regularly while rolling it out to prevent it from sticking to the surface and to make sure it becomes evenly round or square.Tip: always take short breaks in between while doing this so that the dough has time to relax. This makes it more elastic and allows it to be rolled out thinner.
Bake the Tarte Flambee
- Carefully lift the dough onto a baking tray lined with parchment paper and top it as desired. Then bake in the oven for about 10 minutes until crispy.