A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, and world cuisine.

Tarte Flambée with Goats Cheese

Tarte Flambée is really easy to make and totally delicious. In a recipe by Rick Stein, I noted he used melted Emmental and Gruyère but I fancied goats cheese; of course, it's entirely up to you.

Tarte Flambée with Goats Cheese

Tarte Flambée

I have very little knowledge of French cooking but I came across the French equivalent to pizza, Tarte flambée from Alsace; a northeastern French region on the Rhine River plain; I needed to make this!

Alsace borders Switzerland and Germany and there's a south German version called flammekueche and flammkuchen; which in German means 'flame cake'.

Anyway, Tarte flambée looked and sounded good to me so I had a go at making it!

Slight problem - Fromage blanc is one of the ingredients used for this and it seems almost impossible to find here in the UK, well where I live anyway.

Not to be put off and up for a challenge I decided my Tarte flambée recipe would just have to be different to the norm.

Actually, I have no idea what Fromage blanc tastes like but after checking it out on the net and reading that you can substitute it with Greek yoghurt; although please don't quote me on this as it's only something I read.

Greek yoghurt in a French recipe didn't sound right, so I decided my Tarte flambée would be all the better if I used Chavroux, a mild soft goats cheese; after all, everything tastes better with goats cheese!

Keeping it French I used Chevroux and even if I do say so myself, this turned out to be a good choice since my version of Tarte flambée was rather nice indeed and got eaten up straight away.

Eat and enjoy with a nice glass of chilled white wine; French of course.

Can you freeze Tarte Flambée?

Personally, I'd say no because the base is very thin pastry and not pizza dough, I believe it would break when defrosted and wouldn't be half as good and possibly even soggy!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Tarte Flambée Recipe

Tarte Flambée, recipe, flammekueche
lunch, brunch, main, cheese, pastry
Yield: 4-6
Author: Jan Bennett
Tarte Flambée with Goats Cheese

Tarte Flambée with Goats Cheese

Seriously yummy combo of cheese and onion with bacon - what's not to like?!
Prep time: 25 MinCook time: 12 MinTotal time: 37 Min


  • 375g ready-rolled shortcrust pastry
  • 150g crème fraiche
  • 150g Chavroux (goats cheese)
  • a pinch of nutmeg
  • sea salt and white pepper to season
  • 1 white onion - peeled and finely sliced
  • 6 rashers of smoked back bacon - rind removed and sliced into matchsticks
  • olive oil


  1. Preheat your oven to 240C/475F or Gas 9
  2. In a small bowl mix the creme fraiche with a pinch of sea salt, a pinch of white pepper and a pinch of nutmeg.
  3. Taste and adjust the seasoning.
  4. Heat up a large frying pan and add a tiny bit of olive oil. 
  5. Put the onions in until they start to soften to but don't let them colour.
  6. Remove the onions and set aside to cool.
  7. Now add another tiny dribble of oil to the pan and cook the bacon just to remove any moisture; don't let it colour. 
  8. Remove and set aside to cool.
  9. Lay a sheet of greaseproof paper on a baking sheet and pop the pastry (about 35cmx22cm) on top.
  10. Spread the crème fraiche mixture over the pastry leaving a 1cm edge.
  11. Cut the Chavroux into 5mm slices and dot evenly spaced on top.
  12. Sprinkle over the onions followed by the bacon.
  13. Lightly brush the edge of the pastry with a little oil.
  14. Put onto the middle shelf of your oven and cook for about 12 minutes.
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  1. Looks super tasty, I love goats cheese, but sadly everyone else at homes doesn't - they say it tastes like the smell of goats lol. Oh well, more for me to eat :P

  2. I love goats cheese too. I'd definitely make it, but no bacon for me of course.

  3. This looks great! So adaptable, too!

  4. Goat's cheese and soft onions. Plus crisp flaky pastry. Heavenly

  5. Looks utterly delicious. I adore goats cheese and have a serious weakness for flaky pastry so this is right up my street.


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