Traditional tarte flambée

Flammkuchen is a classic dish from Alsace featuring a paper-thin crust, a creamy topping, and crispy edges. In the Braai oven, this classic takes on a whole new dimension: high heat, an open flame, and that distinctive, slightly smoky flavor of the braai.

In this tarte flambée recipe, we’ll show you how to make both the dough and the classic topping, and how to bake it to perfection on the Braaimaster.

The dough for 6 flammkuchen

1. Mix all the ingredients until you have a smooth dough
2. Knead for 5–8 minutes until it becomes elastic
3. Let the dough rest for 30 minutes
4. Then divide the dough into 6 equal balls
5. Roll out each ball into a very thin oval or rectangle

Tip: You can use a store-bought crust, but fresh dough gives the best results.

Classic topping

1. Mix the crème fraîche with olive oil, salt, and pepper
2. Spread this mixture over each sheet of dough
3. Sprinkle the onion rings and bacon strips over the top
4. Finish it off with a little Gruyère for extra flavor

Cooking in the Braai Oven

1. Preheat the Braai oven to at least 250°C
2. Place the tarte flambée directly on the stone or grill
3. Bake for 7–10 minutes until the crust is crispy and golden brown
4. If necessary, turn the food occasionally to ensure even cooking

The result: a super-thin, crispy tarte flambée with a subtle wood-fired flavor.

Serving

Cut into pieces right away and serve warm straight from the grill. Perfect for lunch, as an appetizer, or as a light meal straight from the grill.

About the recipe

This tarte flambée recipe combines the classic Alsatian preparation with the unique experience of cooking on the Braai. The high heat of the Braai oven ensures a crispy crust and an authentic, slightly smoky flavor.

In addition to this flammkuchen recipe for the braai, we have many more dishes from the braai oven. Check out all the Braaimaster dishes!