Creamy, savoury and delightful

Tarte Flambée aisling larkin

Tarte Flambée

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aisling larkin french recipes
Tarte Flambée
Prep Time: 15 minutes
Cook Time: 30 minutes


  • 375 g ready-to-roll puff pastry
  • 250 g sour cream
  • 100 g Emmental
  • 100 g vintage gruyere
  • 200 g bacon lardons
  • 2 onions
  • 2 tbsp butter
  • 4 springs of fresh thyme
  • Pinch of nutmeg
  • 1 egg


  • Slow cook the onions, peel and slice the onions into semi-circles.
  • Melt the butter over low to medium heat.
  • Add in the onions, turn the heat down and allow the onions to cook for about 30 minutes until deeply golden and caramelised.
  • Preheat the oven.
  • Line a flat rectangular baking tray with parchment or grease lightly. Roll out the pastry.
  • Cut an indent border of about 3cm all around the edge.
  • Fry off the bacon lardon until crispy. Grate the cheese.
  • Spread the sour cream, over the base. Sprinkle over the bacon and cheese.
  • Spread out the slow-cooked onions over the top. Sprinkle over the thyme leaves. Brush the edges of the pastry with egg wash.
  • Bake in the oven for 30 minutes at 180℃ or until the pastry is crisp and the cheese is melted.