Tarte Flambé Recipe

Make and rest dough

In a medium bowl, whisk together 2 cups flour, 1/2 tsp instant yeast, and 1 tsp salt. Add 3/4 cup warm water and 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rest at room temperature for 30–45 minutes until slightly puffy. (If short on time, 20 minutes is fine.)

Preheat your oven as hot as it will go (450–500°F / 230–260°C). If you have a pizza stone, place it in the oven while preheating. If not, use a heavy baking sheet turned upside down.

After resting, divide dough into two portions for two thin tarte flambés (or keep whole for one large). On a lightly floured surface, roll or stretch each piece into a very thin oval or rectangle about 10–12 inches (thin is key). Transfer to a sheet of parchment for easy handling.

Prepare garlic oil

Warm 3 tablespoons olive oil in a small saucepan over low heat until fragrant but not sizzling (about 1 minute). Add 3 minced garlic cloves and gently infuse for 1 minute, then immediately remove from heat to prevent browning. Stir in 1 tablespoon finely chopped preserved lemon rind and 1/4 tsp freshly ground black pepper. Let sit 5 minutes to marry flavors.

Spread the cream (1/2 cup) thinly over each stretched dough, leaving a 1/2-inch border. Lightly brush the cream with a thin drizzle of the prepared garlic-preserved lemon oil, distributing evenly. Season the base lightly with 1/2 tsp salt (divided between pies) and a pinch of chili flakes if you want extra heat up front.

Prepare bacon and onions

In a skillet over medium heat, cook 6 oz thinly sliced bacon until just beginning to brown but still slightly soft, about 4–5 minutes. Remove bacon with a slotted spoon to paper towels, leaving rendered fat in the pan. Add the very thinly sliced onion to the bacon fat and cook over medium heat until translucent and just starting to soften, 4–6 minutes. You want the onions softened but not caramelized. Drain excess fat if there is a lot (leave about 1 tsp for flavor).

Scatter the softened onions evenly across the cream-covered dough. Distribute the partially cooked bacon over the top.

Combine cheeses: mix 1/2 cup shredded mozzarella and 1/2 cup shredded gruyère in a bowl. Sprinkle the cheese blend evenly over each topped dough, keeping it thin—tarte flambé should be lightly cheesy, not thickly covered.

Sprinkle the remaining 1/2 tsp dried chili flakes (or to taste) and 1/2 tsp dried oregano evenly over the cheese. Drizzle any remaining garlic-preserved lemon oil lightly over the top. If you trimmed parsley, reserve for finishing.

Bake

Carefully slide parchment with the assembled tarte onto the preheated pizza stone or baking sheet. Bake at highest oven temperature for 8–12 minutes, rotating halfway through, until the crust is very crisp and edges are golden-brown and the cheese is bubbling lightly. Watch closely — thin crust cooks fast.

Remove from oven and immediately brush the rim with 1 tablespoon olive oil to add sheen and flavor. Let rest 2 minutes.

Finish: scatter chopped fresh parsley (1 tablespoon) over the tartes for brightness. Optionally add a final pinch of preserved lemon rind on top for extra zing. Slice into pieces and serve hot.