Ingredients
Dough
- 2 x 8-10” round naan bread or flatbread
Sauce
- 1 cup ricotta or Fromage blanc
- ¼ cup crème fraîche or full-fat sour cream
- Pinch of nutmeg
- ½ tsp fresh cracked black pepper
- 1 tsp kosher salt
Topping
- 1 large yellow onion, peeled, cut in half and thinly sliced ⅛” thick
- ¾ lb bacon cut widthwise into ½” pieces (dry-cured sliced bacon is preferred, but regular sliced bacon is just fine)
- 1 tbsp fresh thyme leaves
- 1/3 cup grated Gruyère or Swiss cheese
Garnish
- 2 tbsp chopped chives

By Matthew Stowe
Tarte flambée is a delicious French twist on pizza. It’s the perfect meal to pack for your next picnic. Traditionally made with a savoury pastry crust, this recipe offers a time saving alternative, naan or flatbread. It also forgoes the often hard-to-find Fromage blanc for ricotta and includes a sprinkling of Gruyère which is just as delicious! The complex flavours and subtle spice of Kronenbourg 1664 Blanc are the perfect pairings for this rich Alsatian treat. Lay down and relax on the picnic blanket, eat some Tarte Flambée, drink a 1664 Blanc and imagine the next time you could be in France.
Ingredients
Dough
- 2 x 8-10” round naan bread or flatbread
Sauce
- 1 cup ricotta or Fromage blanc
- ¼ cup crème fraîche or full-fat sour cream
- Pinch of nutmeg
- ½ tsp fresh cracked black pepper
- 1 tsp kosher salt
Topping
- 1 large yellow onion, peeled, cut in half and thinly sliced ⅛” thick
- ¾ lb bacon cut widthwise into ½” pieces (dry-cured sliced bacon is preferred, but regular sliced bacon is just fine)
- 1 tbsp fresh thyme leaves
- 1/3 cup grated Gruyère or Swiss cheese
Garnish
- 2 tbsp chopped chives