Tarte flambée au Munster

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This tarte flambée au Munster recipe offers a spin on what is perhaps the most well-known of dishes from Alsace, and here Rosana tops the French flatbread with delightful Munster cheese, another speciality of the region. Served with a crisp glass of Gewurztraminer, this is a fantastic sharing dish for a get-together with friends and family. If Munster isn’t available, the English cheese Stinking Bishop is a great alternative.

First published in 2016

Legend has it that tarte flambée was created in Alsatian farms where, in the 1930s, women farmers were accustomed to baking bread in batches from time to time. The bread baking was cause for celebration, and to mark it they reserved some dough, rolled it thinly and uniformly, then took advantage of the oven heat to bake these flatbreads which were then presented to farm workers. It was a tear and share celebration, something which is still very common practice today – even in restaurants.

This small, modest dish occupies a special place in the French culinary tradition, and it is this which best represents the soul of the Alsace region. It's simple, delicious and unfussy.

It's composed of a rectangular bread dough covered with Fromage blanc, a fresh cheese originating from the north of France and the south of Belgium. The tarte is then topped with bacon and onions before baking until golden and bubbling. Product quality is paramount, so be sure to purchase a high quality bacon from your favourite butcher. This recipe is by no means original or authentic; I use a simplified method but this tarte flambée still retains the delicious flavours and texture of the original dish.

Gewurztraminer is a pink-skinned grape most associated with the Alsace region. There is nothing modest about this grape, you either love it or hate it. Thanks to its spicy flavour (gewürz means spice in German), this is one of the few wines which can keep pace with Asian food and many fragrant and intense cuisines, standing up to powerful spices such as those found in Indian cuisine. However, I've found that its soulmate is a ripe Munster cheese, the main ingredient in the topping to this Tarte flambée; it's said that best food and wine pairings are are a result of local ingredients and grapes. Gewurztraminer has a subtle freshness that makes it an ideal partner with strong cheeses as well as sweet savouries such as dates and figs.

'Gewurz' is a scented variety with an intense and complex nose of exotic fruits (lychee and tropical fruits), rose, citrus (orange); spices (cloves, and pepper), honey and ripe fruit also give these wines richness and an attractive nose.





  • 250g of plain flour
  • 10ml of olive oil
  • 1 pinch of salt
  • 150ml of water, lukewarm
  • 1/2 tbsp of dried thyme



Preheat the oven for at least 30 minutes at 250°C/gas mark 9 before you begin
Mix the flour with the salt, oil, and warm water. Add the dried thyme and knead well
Cover the dough and leave to rest while preparing the toppings
In a bowl, mix the crème fraîche, cream cheese, salt and white pepper. Finish with a light dust of nutmeg
Finely slice the onion and cut the bacon into small batons. Slice the Munster cheese
Divide the dough into 4 balls. Roll out very thinly into rectangles. Place onto baking trays and spread over a layer of the crème fraîche mixture. Scatter over the onions, lardons, and slices of Munster cheese
Place the tartes in the oven and reduce the oven temperature to 200°C/gas mark 6. Bake for 15–18 minutes until the cheese is melted, bubbly and golden
First published in 2016

Brazilian food and travel blogger, living in London.

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