French Tarte Flambée with Mushrooms and Thyme

Name: French Tarte Flambée with Mushrooms and Thyme
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 2½ cups (325 g) bread flour; ½ tsp (3 g) instant yeast; 1 tsp (6 g) kosher salt; ¾ cup (180 ml) lukewarm water; 1 tbsp (15 ml) extra-virgin olive oil; ¾ cup (180 ml) crème fraîche, cold; 10 oz (280 g) mixed wild mushrooms (cremini, shiitake, oyster, chanterelle), sliced ¼-inch (6 mm) thick; 1 whole (150 g) yellow onion, medium, thinly sliced; 2 whole (10 g) garlic clove, minced; 1½ tbsp (6 g) fresh thyme, leaves only; 3 tbsp (45 ml) extra-virgin olive oil; to taste freshly ground black pepper; to taste fleur de sel or sea salt; 2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

Tarte flambée is a traditional Alsatian specialty featuring a paper-thin, crispy crust topped with crème fraîche, caramelized onions, sautéed wild mushrooms, and fresh thyme. The high heat causes the edges to blister and char slightly, creating an irresistibly smoky, rustic flavor. While traditionally cooked in a wood-fired oven, this version works beautifully in a home oven or on a pizza stone.

Prep: 45 min
Cook: 25 min
Wait: 1 hr 30 min
Total: 2 hr 40 min
Makes: 4 individual tarte flambées (or 2 large)

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Ingredients

4 servings

For the dough
2½ cups (325 g) bread flour
½ tsp (3 g) instant yeast
1 tsp (6 g) kosher salt
¾ cup (180 ml) lukewarm water
1 tbsp (15 ml) extra-virgin olive oil
For the topping
¾ cup (180 ml) crème fraîche, cold
10 oz (280 g) mixed wild mushrooms (cremini, shiitake, oyster, chanterelle), sliced ¼-inch (6 mm) thick
1 whole (150 g) yellow onion, medium, thinly sliced
2 whole (10 g) garlic clove, minced
1½ tbsp (6 g) fresh thyme, leaves only
3 tbsp (45 ml) extra-virgin olive oil
to taste freshly ground black pepper
For finishing
to taste fleur de sel or sea salt
2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional)

Equipment (6)

Pizza stone or baking steel
10-inch (25 cm) round bowl or banneton basket
Large skillet (12-inch / 30 cm)
Small bowl
Wooden pizza peel or parchment paper
Fork or prongs for stretching

Steps

Before you start

Place pizza stone or baking steel in oven and preheat to 500°F (260°C) for at least 30 minutes
Make dough at least 1.5 hours ahead so it can rest and rise
Have all toppings prepped and ready before shaping dough
If using a wood-fired oven, aim for 850–900°F (450–480°C)

1
Mix and knead dough
- In a small bowl, whisk together bread flour, instant yeast, and kosher salt.
- Add lukewarm water and olive oil.
- Stir with a fork until a shaggy dough forms.
- Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- The dough should be slightly tacky but not sticky.
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Ready when: Dough is smooth, elastic, and springs back when poked
Tip: Don't overwork the dough—just knead until it comes together and loses its roughness.
2
First rise
- Place dough in a lightly oiled bowl, turning to coat all sides.
- Cover with a damp kitchen towel and let rise in a warm, draft-free spot for 60 minutes, until roughly doubled in size.
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Ready when: Dough increases noticeably in volume, surface is puffy
Tip: A warm kitchen (72–75°F / 22–24°C) speeds rising; if cold, place bowl in a turned-off oven with the light on.
3
Caramelize onions
- Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-low heat.
- Add sliced onions and cook, stirring occasionally, for 20 minutes until golden brown and sweet.
- Season with a pinch of salt and black pepper.
- Transfer to a plate and set aside.
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Ready when: Onions are deep golden brown and smell sweet
Tip: Low heat is essential—don't rush this step or the onions will brown too fast without caramelizing.
4
Sauté mushrooms
- In the same skillet, increase heat to medium-high.
- Add remaining 2 tablespoons of olive oil and mushrooms.
- Cook for 6–8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
- Add minced garlic and half of the fresh thyme leaves.
- Cook for 1 minute until fragrant.
- Season with salt and black pepper.
- Transfer to a plate and let cool slightly.
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Ready when: Mushrooms are golden brown and any liquid has evaporated
Tip: Don't crowd the skillet—work in two batches if needed so mushrooms brown rather than steam.
5
Shape dough rounds
- Turn dough onto a clean, lightly floured surface and divide into 4 equal pieces.
- Form each into a tight ball, then cover with a damp towel and let rest for 10 minutes.
- Working with one ball at a time, use your fingertips to gently stretch it into a thin 8-inch (20 cm) round, about ⅛-inch (3 mm) thick.
- The dough should be almost transparent.
- Place stretched dough on a wooden peel lined with parchment paper or a lightly floured work surface.
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Ready when: Dough is thin and pliable without tearing, approximately 8 inches round
Tip: If dough springs back and resists stretching, let it rest another 2–3 minutes. Work gently to avoid holes.
6
Add toppings
- Spread 3 tablespoons of cold crème fraîche evenly over each stretched dough round, leaving a thin ¼-inch (6 mm) border.
- Top each with one-quarter of the caramelized onions and one-quarter of the sautéed mushrooms, distributing evenly.
- Sprinkle remaining fresh thyme leaves over the toppings.
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Ready when: Toppings are evenly distributed with visible border of dough
Tip: Use cold crème fraîche straight from the fridge—it will spread more easily and stay in place during baking.
7
Bake first tarteOven 500°F / 260°C
- Carefully slide the first topped tarte flambée onto the preheated pizza stone using the peel.
- Bake at 500°F (260°C) for 6–8 minutes (or 3–4 minutes in a wood-fired oven at 850–900°F / 450–480°C) until the crust is deeply golden and crispy, and the edges are lightly charred.
- The topping may bubble slightly and the crème fraîche will warm through.
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Ready when: Crust is golden brown and crispy, edges are slightly blistered or charred, topping is heated through
Tip: Watch closely—the thin crust cooks fast. If using parchment, slide it out after 3–4 minutes so the bottom crisps fully.
8
Finish and serve
- Remove the first tarte flambée from the oven using the peel and transfer to a cutting board.
- Sprinkle with fleur de sel, remaining black pepper, and fresh parsley if using.
- Repeat the baking process with the remaining three tartes, one at a time.
- Cut each tarte into quarters or serve whole, and serve immediately while the crust is still warm and crispy.
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Ready when: Tarte is cut into quarters, ready to serve hot
Tip: Serve immediately—tarte flambée is best enjoyed fresh and warm. If baking all four at once on a very large stone, they may cook faster, so watch carefully.

Good to know

Tips

Tarte flambée is traditionally cooked at very high heat very quickly—the name derives from the slight charring ('flambée' refers to the flame-like appearance of the blistered crust). Don't be alarmed by dark spots on the edges; that's the desired effect.
If you don't have a pizza stone, a preheated baking steel or even the back of an inverted rimmed baking sheet works well. Ensure whatever you use is hot for at least 30 minutes.
The dough is intentionally thin and delicate. If it tears slightly during stretching, patch it gently with a piece of dough or simply spread the crème fraîche to cover the tear.
For a wood-fired oven experience at home, maximize your oven temperature and use a broiler or top heat if available. The hotter the oven, the faster and crisper the crust.

Make ahead

Dough can be prepared up to 8 hours ahead. After the first rise, divide and shape into balls, wrap in plastic wrap, and refrigerate. Remove 30 minutes before stretching. Caramelized onions and sautéed mushrooms can be made 2 hours ahead and kept at room temperature.

Storage & reheating

Tarte flambée is best served immediately. Leftover pieces can be loosely wrapped and kept at room temperature for up to 2 hours. Reheat briefly in a 375°F (190°C) oven for 3–4 minutes to restore crispness. Not recommended for freezing, as the thin crust becomes tough.

Substitutions

crème fraîche → sour cream mixed with a small amount of heavy cream (to thin it slightly). Crème fraîche is milder and less tangy than sour cream; if unavailable, whisk sour cream with cream to approximate the texture and flavor.
mixed wild mushrooms (cremini, shiitake, oyster, chanterelle) → cremini and oyster mushrooms only, or white button mushrooms. Wild mushrooms add earthy depth, but common varieties work fine. Choose firm, fresh mushrooms and avoid watery cremini.
fresh thyme → fresh sage or marjoram. Thyme is traditional, but sage or marjoram provide a similar earthy, aromatic note.
bread flour → all-purpose flour. Bread flour creates a slightly chewier crust; all-purpose flour is more tender but still yields good results. You may need 10–15 ml less water.