Tarte flambee, or flammekueche, is one of those dishes that brings people together — thin, crisp, and topped with simple, well-chosen ingredients. Traditionally hailing from the Alsace region of France, this rustic flatbread is typically topped with crème fraîche, onions, and bacon. But for those seeking a lighter, more elegant take, the Smoked Salmon Tarte Flambee offers a delightful alternative.
In this version, delicate ribbons of smoked salmon take the spotlight, resting on a creamy base that still nods to tradition. Instead of rich lardons, the dish is adorned with a scattering of finely sliced spring onions, adding a subtle crunch and freshness to each bite. A few wisps of fresh dill not only brighten the flavour but also bring a touch of green that complements the rosy tones of the salmon beautifully.
What makes smoked salmon such a natural fit for this dish is its gentle saltiness and soft, melt-in-the-mouth texture. When layered on a warm, crisp tart, it almost acts like a luxurious topping, requiring little else to elevate it. The creamy base — usually crème fraîche or a soft cheese — provides just the right amount of richness without overwhelming the salmon’s subtle smokiness.
This variation of tarte flambee is ideal for those who prefer lighter fare. It feels both refined and comforting, and it’s as well-suited to a relaxed brunch as it is to a dinner party starter. Served warm or at room temperature, it can be sliced into squares for sharing or enjoyed as a main course alongside a fresh green salad.
Perfect Pairings
Smoked Salmon Tarte Flambee pairs beautifully with a variety of light, refreshing sides. A crisp rocket and cucumber salad with a lemon vinaigrette complements the tart’s creamy and savoury profile. Pickled beetroot or radishes also work well, offering a tangy contrast that cuts through the richness.
As for drinks, dry white wines from Alsace, such as Riesling or Pinot Blanc, make a classic match. Their bright acidity balances the creaminess of the tart and lifts the delicate flavour of the salmon. For a sparkling alternative, a brut Champagne or a good quality Prosecco brings a celebratory air to the table. And for those who prefer beer, a light pilsner or wheat beer provides a clean, refreshing sip.
Whether this Smoked Salmon Tarte Flambee is enjoyed as part of a leisurely weekend spread or an elegant appetiser for guests, Smoked Salmon Tarte Flambee proves that even a humble dish can rise to something truly special with the right ingredients.
Smoked Salmon Tarte Flambee
Ingredients
Dough Ingredients:
- 250 g plain flour plus extra for dusting
- 5 g fast-action dried yeast 1 tsp
- 5 g fine sea salt 1 tsp
- 1 tbsp olive oil
- 150 ml lukewarm water
Topping Ingredients:
- 150 g crème fraiche or fromage blanc
- 1 clove garlic small crushed (optional)
- 100 g smoked salmon thinly sliced
- 2 large spring onions trimmed and finely sliced on the diagonal
- 1 handful fresh dill sprigs leaves picked and chopped
- freshly ground black pepper
Instructions
- In a large bowl, whisk the flour, yeast and salt together.250 g plain flour, 5 g fast-action dried yeast, 5 g fine sea salt
- Stir in the olive oil and most of the water, mixing to form a soft, slightly sticky dough.1 tbsp olive oil, 150 ml lukewarm water
- Turn out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic, adding a little extra flour only if absolutely necessary.
- Shape into a ball, place in a lightly oiled bowl, cover with clingfilm and leave in a warm spot to prove for 1 hour, or until doubled in size.
- Preheat your oven as high as it will go (ideally 250 °C/480 °F) with a baking stone or heavy baking tray on the middle shelf.
- Once the dough has proved, turn it out and divide into 2 equal pieces (for extra-large, very thin tarts, you can split into 4 smaller portions).
- On a floured surface, roll each piece as thinly as possible into a rough rectangle or oval (about 30 × 20 cm).
- In a small bowl, stir the crushed garlic (if using) into the crème fraiche. Spread a thin, even layer over each rolled-out dough, leaving a 1 cm border bare.1 clove garlic, 150 g crème fraiche
- Slide the dough onto baking parchment, then transfer (with the parchment) onto the preheated stone or tray.
- Bake for 6–8 minutes, until the edges are crisp and just beginning to colour.
- Remove from the oven and immediately top with the smoked salmon slices, scattering the spring onions and dill evenly over the warm cream base.100 g smoked salmon, 2 large spring onions, 1 handful fresh dill sprigs
- Season with a crack of black pepper, then transfer to a board or platter and cut into 8–12 slices.freshly ground black pepper
- Serve hot or at room temperature alongside a light salad or your chosen accompaniments (see below).