The Minced Lamb Tarte Flambée is a culinary fusion that tells a story of tradition meeting contemporary creativity. At its heart, this recipe reimagines the classic Alsatian Tarte Flambée (or “Flammkuchen”) by adding layers of flavor that celebrate both French rusticity and Mediterranean vibrance. Originating in the Alsace region of France, Tarte Flambée is a dish traditionally prepared with a paper-thin dough spread with crème fraîche, topped with simple ingredients like onions and lardons. It is usually cooked in a wood-fired oven, achieving a crispy crust that balances simplicity with indulgence.
This modernized version retains the fundamental ethos of the original dish—a thin, unleavened base designed to crisp beautifully in the oven—but infuses it with the robust and spiced character of Middle Eastern and Mediterranean cuisines. Minced lamb, seasoned with a harmonious blend of cumin, coriander, and paprika, becomes the star of this tarte. These spices, while aromatic and bold, complement rather than overpower the lamb, allowing each bite to communicate the balance of savory and earthy flavors. The addition of finely sliced red onions adds a touch of sweetness to the composition while also offering textual contrast against the creamy foundation of crème fraîche.
The preparation of the dough is intentionally simple, paying homage to the traditional practices of Alsatian cooks who relied on pantry staples to create wholesome meals. The dough here is quick and versatile: a combination of all-purpose flour, olive oil, lukewarm water, and salt. Rolled into a thin layer, it becomes the foundation for the flavors on top, cooking quickly in a hot oven until crispy and golden brown.
The crème fraîche plays an essential role in both maintaining a connection to the dish’s roots and providing a creamy mouthfeel that offsets some of the spice from the lamb mixture. For those looking for a healthier or tangier substitute, Greek yogurt is an excellent alternative.
This recipe is not only a vibrant new take on Tarte Flambée but also a dual celebration of culinary history. Alsace, being a region with both French and German influences, has always served as a crossroads of cultures—making it the perfect base for cross-cultural interpretations like this one, where Mediterranean inspiration shines through. The use of minced lamb, a staple protein in Mediterranean, Middle Eastern, and North African cuisines, further bridges the gap between the rustic charm of Alsace and the fragrant, spice-laden dishes of warmer climates.
What makes this recipe particularly special is its adaptability. It is elegant enough to serve at dinner parties or bring out on special occasions, yet simple enough to prepare for a cozy family meal. For vegetarians, replacing the lamb with savory sautéed mushrooms and spinach allows the tarte to retain its vibrant character while catering to plant-based preferences.
In the end, this dish is more than just a recipe—it’s an invitation to explore diverse culinary traditions through fresh ingredients and thoughtful preparation. It’s proof that a seemingly simple flatbread can carry rich, intercontinental stories, providing a delicious gateway to new culinary adventures.
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.
