Tarte flambée is a thin-crust flatbread from Alsace, traditionally topped with crème fraîche, onions, and bacon. This version swaps the bacon for ground lamb seasoned with cumin, coriander, and paprika, which works surprisingly well against the cool tang of the crème fraîche. The whole thing comes together in 50 minutes, and the dough requires no yeast and no special equipment.
Why this recipe works
Two things make this recipe reliable. First, the dough is rolled to about 1/8 inch — genuinely thin. That thinness is what lets a standard home oven at 250°C (480°F) produce a crispy base in 10–12 minutes without burning the toppings. If the dough is too thick, the center stays soft and doughy by the time the edges brown. Second, the lamb is fully cooked in a skillet before it goes on the tarte. Ground lamb releases a fair amount of fat as it cooks, and pre-cooking lets you drain that fat off. Putting raw ground meat on a thin base would make the center soggy and, more importantly, you cannot guarantee the meat reaches a safe internal temperature of 160°F (71°C) in the short oven time this recipe uses.
About the ingredients
- Ground lamb: Look for it at Middle Eastern grocery stores or ask a butcher — it is less common in standard supermarkets than ground beef. If you cannot find it, ground beef works, though the flavor is milder.
- Crème fraîche: Usually in the specialty dairy section. It is thicker and less tangy than sour cream, and it holds up to oven heat without splitting. Greek yogurt is a workable substitute as noted in the recipe card, but full-fat only — low-fat versions release too much water.
- Cumin, coriander, paprika: Standard spices, but check that yours are not stale. Spices older than a year lose most of their punch — rub a pinch between your fingers; if you barely smell anything, replace them before using.
Keeping and reheating
Leftover tarte flambée keeps in the fridge for up to 2 days, wrapped tightly or in an airtight container. The crust softens overnight — that is unavoidable. To bring it back, reheat slices in a dry skillet over medium heat for 3–4 minutes, or on a wire rack in a 200°C (390°F) oven for about 5 minutes. The microwave is fast but leaves the base limp. Freezing is not recommended here: the crème fraîche topping separates when thawed and the thin crust tends to crack.
What can go wrong
- Dough tears when rolling: This usually means the dough did not rest long enough. The full 20-minute rest lets the gluten relax. If it keeps snapping back or tearing, cover it and wait another 5 minutes before trying again.
- Soggy center: Two causes — dough rolled too thick, or too much crème fraîche spread on. Use a thin, even layer of crème fraîche and keep the dough close to 1/8 inch. A parchment-lined baking sheet directly on the oven rack (rather than a cold sheet placed on a rack) also helps the base crisp faster.
- Lamb clumping in large pieces: Break it up constantly with a wooden spoon or spatula while it cooks. Ground meat naturally wants to clump; smaller, even pieces distribute better across the tarte and cook more uniformly.
- Edges burning before center is done: Every oven runs differently. Check at the 8-minute mark on your first attempt. If the edges are darkening too fast, loosely fold a strip of foil over them and give the center another 2–3 minutes.
- Onion still raw and sharp-tasting: Red onion sliced thin will soften slightly in the oven, but if you prefer a milder flavor, soak the slices in cold water for 10 minutes before topping the tarte — this takes the raw bite off without any extra cooking.
Minced Lamb Tarte Flambée
Ingredients
For the Dough
1 cup all purpose flour (plain flour Australia and UK) - plus extra for dusting
¼ cup water - lukewarm
2 tbsp olive oil - extra virgin
½ tsp salt
For the Topping
250 grams ground lamb (minced lamb) - preferably organic
1 small red onion - finely sliced
1 clove garlic - minced
1 tsp cumin- ½ tsp coriander powder
½ tsp paprika- ¾ cup crème fraîche
1 tbsp parsley - fresh, chopped
Instructions
- In a large bowl, combine the flour and salt. Make a well in the center, pour in the lukewarm water and olive oil, and gently mix until a dough forms. Knead gently until smooth, about 5 minutes. Cover and let rest for 20 minutes.
- Preheat your oven to 250°C (480°F). Roll out the dough on a lightly floured surface until it's about 1/8 inch thick and transfer to a parchment-lined baking sheet.
- In a skillet over medium heat, sauté the minced lamb with garlic, cumin, coriander, and paprika until fragrant and cooked through, about 8 minutes. Season with salt and pepper.
- Spread the crème fraîche evenly over the rolled dough, leaving a small border. Distribute the cooked lamb mixture evenly, followed by the sliced red onion.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden and crispy.
- Once baked, remove from the oven and sprinkle with fresh parsley before slicing and serving.
Notes
Nutrition
Common questions
How do I know when the ground lamb is fully cooked in the skillet?
The lamb is done when there is no pink remaining and the juices in the pan run clear — this takes about 8 minutes over medium heat. If you have an instant-read thermometer, the meat should read 160°F (71°C); that is the safe internal temperature for all ground lamb.
Can I make the dough ahead of time?
Yes — wrap it tightly in plastic wrap and refrigerate it for up to 24 hours after the initial rest. Take it out 15 minutes before you plan to roll it so it comes back to room temperature and is easier to work with.
My oven does not go to 250°C (480°F). What should I do?
Set it to its maximum temperature and add 2–3 minutes to the bake time. The crust will still crisp up; it just takes a little longer at a lower heat.
Do I need to pre-cook the red onion before putting it on top?
No — sliced thin, it softens enough in the oven. If you want a completely mellow onion flavor rather than any sharpness, soak the raw slices in cold water for 10 minutes and pat them dry before using.
Can I make one large tarte instead of four individual ones?
Yes, roll the full dough portion into one large rectangle or oval to fit your baking sheet. Increase the bake time by about 3–4 minutes and check that the center of the base is crisp before pulling it out.
Try these next
- Levantine Lamb Za’atar Flatbread
- Savory Lebanese Lamb Pastries
- Gourmet Lamb Sausage Rolls
- Spiced Pork Mince Flatbreads
