A tarte flambée with salmon is my all-time favorite classic tarte flambée. It’s super easy to make and full of delicious flavors. You only need five ingredients: a base of crème fraîche, smoked salmon, red onion, capers and fresh dill. Add a good pinch of black pepper. And that’s it. Simple, great, delicious! And similar to a homemade pizza, you can grill the tarte flambée! Really, barbecue! This guarantees you a crispy crust and at the same time the topping ingredients stay fresh and full of flavor. Really good!
Flammkuchen – the beloved German-French pizza
Fans of this specialty from Alsace know that tarte flambée (also Tarte Flambée called) is a very uncomplicated dish that always goes down well. And above all, it’s very flexible. The delicacy with the thin dough is quick to make and, depending on your taste, can be hearty, sweet, classic or modern, vegan, vegetarian and even gluten-free.
This is how tarte flambée can be prepared
Mostly it is baked in the oven, but you can actually grill it on a grill for a special treat. If you have a standard grill, you can put the tarte flambée on the Pizza stone lay. And if you are one of the lucky ones who have an electric glass ceramic grill at home, then you can place the tarte flambée directly on the grill surface.
Simply grill the tarte flambée on the ELAG LeMax
You may have seen other recipes from me with which I have tested the LeMax and had good experiences. For example, if you want a crispy thin-crust pizza, then the LeMax is exactly the right grill for it (see also this Video). And the same goes for a grilled tarte flambée. Nothing can go wrong with this! In addition, cooking becomes an event for everyone.
Tips for grilling with the LeMax
Grilling with the LeMax Tischgrill is very easy. And that is especially true in this case. The tarte flambée becomes a convenient, simple dish that can be made as lunch in the home office during the week. As a basis, I decided on a fresh tarte flambée base (ready-made dough), which is available packaged in the supermarket. On the one hand because it tastes good and because it is really a quick method. Of course, you can also use a homemade dough. My tip is that you then make a little dough base so that you can grill two tarte flambée at once. You should also roll out the dough as thinly as possible. The reason for this is that you don’t have to turn the tarte flambée before you put the toppings on it. A thin dough results in a very nice, crispy base, as it should be.
And one last tip: If you have the classic Alsatian tarte flambée want to make, then I recommend you to cook the smoked bacon before you put it on the tarte flambée, because of course the grill has no top heat like an oven.
Grilled tarte flambée with salmon prepared in two steps
To show you how easy it is, I have divided the cooking process into two steps.
Step 1: While the grill is warming up, you spread crème fraîche on the tarte flambée base. As soon as the LeMax is hot, coat the surface with heat-resistant oil and place two floors on the grill.
Step 2: Now you reduce the heat of the grill a little and distribute the toppings on the floors. I grill on level 6 (3 minutes) and then set the LeMax on level 7 so that the base becomes crispy. You will find the crust firmer and the bottom turning golden brown. And the salmon is also partially cooked. Then the tarte flambée turned out perfectly.
Tarte flambée with salmon
A simple recipe for grilled tarte flambée with salmon. You need smoked salmon, capers, red onion and dill. A quick meal for 4 servings.
Fresh tarte flambée bases
(340 g, in the refrigerated shelf e.g. from Aunt Fanny, 4 pieces of 18×28 cm each)
Cut in pieces
Little red onion,
halved and thinly sliced
Kapern (in Lake),
the liquid poured off
Small bunch of dill,
Freshly ground black pepper,
Set the LeMax table grill to level 9 (5 minutes) and then brush the surface with a little heat-resistant oil.
In the meantime, prepare the toppings so that you can distribute them on the tarte flambée while they are on the grill. In addition, coat the tarte flambée bases with crème fraîche (1.5-2 tbsp).
Place two tarte flambée bases on the grill surface and set the grill on level 6. Spread the toppings (salmon, onion, capers, dill) on the base and season with freshly ground black pepper.
Grill at level 6 (3 minutes) and then set the grill to level 7 and continue grilling until the bases are golden brown and crispy (approx. 2 minutes).
Remove the tarte flambée from the grill and serve.
If you want to make this recipe in the oven, you should preheat the oven to 250 ° C and bake the tarte flambée on the lowest rack until they are crispy (7-9 minutes).
For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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