Tarte flambée with cream cheese, onions and feta
Creamy feta cheese and sweet onions nesting on top of a thin crispy crust. Tarte flambée is a crispier and more simplified version of pizza that is equally delicious!
Tarte flambée – the tasty Alsatian version of a pizza is a regular in our household. I was introduced to this mouth-watering dish a while ago and I have not gotten enough of it ever since. The crust is simply amazing and something you need to have tried at least once in your life. If you think pizza is great, wait till you taste its nephew here.
Why we love it so much
- It has an amazing texture- soft in the middle and crunchy on the sides.
- The sweet onions and savory feta go together really well.
- The herbs are what turns this dish from really good to ‘knock your socks off amazing’. Rosemary and sage round everything up very well. I highly recommend using fresh herbs here.
- While a traditional tarte flambée calls for crème fraîche or fromage blanc, I used cream cheese instead because that is something you will probably have in your fridge already and it tastes just as good.
- Lastly, my favorite part: Drizzling honey over the slices. Have you ever tried honey with rosemary? They are an amazing match!
I also think that this is a great dish for when you are entertaining. The onions have such natural vibrant color, it looks stunning when presented. Plus while you probably wouldn’t serve pizza to your guests when hosting a fancy dinner, tarte flambée seems to pass the ‘fancy scale’ (yes I just made that up) and is a very elegant dish. Keep in mind that this serves 2 people, thus for a dinner for 4 people, you’d have to make 2 or even 3 of these. (Due to the thin crust you can eat quite a lot of this).
Let me know if you make this recipe and how you liked it!Print
A wonderful crispy crust loaded with two types of cheese and sweet red onions.
- 220g flour (1 and 1/2 cups)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 115ml water (1/2 cup)
- 2 medium red onions
- 200g feta cheese (7oz)
- 150g cream cheese (2/3 cups)
- 8–10 fresh sage leaves
- fresh rosemary
- In a medium bowl, combine flour, salt and olive oil. Then add in the water and mix everything together with a fork or your hands until you have a smooth dough. The dough should be elastic and not stick to your hands. If it’s too sticky, add some more flour.
- Shape it into a disc and wrap it tightly in plastic foil. Let it sit out at room temperature for 30 min.
- In the last 10 min, preheat your oven to 220°C or 430°F and start preparing the toppings.
- Cut the onions into slices, as thin as you can and put into a small bowl and set aside. Then crumble your feta and put into another bowl and set aside.
- On a floured surface, roll out your dough, to the shape of your baking tray. Be sure to flour your rolling pin as well so the dough won’t stick to it.The thinner you roll it out, the crispier it will be.
- Then spread the cream cheese on top, add the sliced onions, herbs and lastly the crumbled feta. Bake for about 20 min or until the sides are golden brown. Serve while hot, drizzled with honey.
You can easily make the dough ahead of time and store in the fridge for up to 2 days. Simply wrap the dough disc into plastic wrap tightly and store. Let it come back to room temperature before rolling it out.
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