Tarte flambee with chevre

tarte flambee
Tarte flambee is a «tarte baked in the flames» with origin from the Aslatian region on France and southern Germany. It is traditionally a thin bread crust covered with crème fraiche, onions and cheese – but you will find a variety of ways to prepare it. I have tasted it made with pizza dough and with butter dough.

I was introduced to the tarte flambée by a Swiss friend – and was actually expecting some sweet flambéed bakery rather than a pizza-like tarte with white sauce. However – I liked my first taste of it, and it became a favorite after having a tarte flambée with chevre served with champagne. Here is my own version of tarte flambée with chevre. This will serve 3-4 persons.

– 4 dl flour (I prefer a mix of whole wheat and regular flour)
– 2 tsp yeast
– ½ tsp salt
– ½ tsp sugar
– 1 dl water (body temperature)
– 2-3 tbs oil

Mix all the dry ingredients, and add the tempered water. Knead until you have a soft and non-sticky dough. Add more flour or water if necessary. Add the oil and cover the outside of the dough, then let it rise for about an hour. Knead it for a few minutes, and use a roller to make it as thin as you manage – either in a rectangle or a circle. Cover a baking plate with baking sheet (you might need two if you prefer to make circle tarts), and spread the thin tart on the baking sheet.

– 3 tbs of crème fraiche (or sour cream)
– 5 large mushrooms
– 50 g white cheese (I prefer Jarlsberg)
– 150 g chevre salt and pepper to taste

Spread the crème fraiche over the tart. Sprinkle the white cheese and cut or tear the chevre in small pieces, and spread it over the crème fraiche. Add salt and pepper to taste. Slice the mushrooms and spread them on top. I prefer to fry the mushrooms first, just to make it softer and add some extra flavor of salt or other spices. Bake the tarte at 220°C for 10-15 minutes, until the cheese is golden brown.

Bon appétit!



About the Author Elin

I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.

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