Tart Flambee, also known as Flammekueche, is a flavourful savoury dish that blends smokiness, creaminess, and crispiness, making it a household favourite. Similar to pizza, it can be topped with various ingredients, but the classic recipe features cream, bacon, and onion. Emelia Jackson enhances this classic dish by pairing it with Le Gruyère AOP, creating a delicious delight!


  • 7 g dried yeast  
  • 200 g bread flour, plus extra for dusting 
  • 50 g buckwheat flour 
  • 10g caster sugar 
  • 180ml lukewarm water 

  • Vegetable oil, for greasing 
  • 100 g crème fraîche 
  • 100g gruyere, grated 
  • 1 onion, sliced as thinly as possible on a mandolin 
  • 120 g smoky bacon or speck, cut into lardons 
  • Finely grated nutmeg, to taste 
  • Thyme, to serve 

Cooking Instructions

  1. For the dough, combine the yeast with 50ml of the water and sugar and set aside to activate for 5 minutes.
  2. Once the yeast is foamy, add in the bread and buckwheat flour and knead to form a soft dough. Set the dough aside for 1-2 hours or until doubled in size.
  3. Once doubled, preheat the oven to 250C and line two baking trays with baking paper.
  4. Take the onion and gently caramalised over low heat until sticky and golden brown.  
  5. Divide the dough into two and roll out as thin as possible.
  6. Spread the creme fraiche over the dough before topping with the gruyere, caramlised onion, bacon and the fresh nutmeg.  
  7. Bake for 12-14 minutes or until golden brown, with some dark spots around the edges. Sprinkle with thyme and enjoy warm. 

Bon appétit!