Tarte flambée with mushrooms
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Crispy dough, delicious topping - tarte flambée is as simple as it is ingenious! The classic Alsatian version is made with bacon, sour cream and onions, but it is very easy to make a vegetarian version.
Mushrooms are perfect for this and go very well with the bread-like dough and crème fraîche. White mushrooms are of course available all year round, but when they are in season, porcini, chanterelles or king oyster mushrooms are often even better - and of course you can mix different types of mushrooms.
The dough is quick to prepare, but can also be made the day before with less yeast and then stored in the fridge. Ready-made dough is of course an emergency solution, but I find that you can usually taste the difference quite clearly.
Recipe #
Tarte flambée with mushrooms
80 minutes
2 portions
Ingredients #
For the dough
- 350 g wheat flour or spelt flour
- 120-150 g water
- 20 g olive oil
- 8 g salt
- 15 g fresh yeast / 5 g dry yeast
For the coating:
- 100-150 g sour cream or crème fraîche
- 1 small onion
- 2 cloves garlic
- 250 g mushrooms (e.g. button mushrooms)
- 50 g grated hard cheese
- 1 g salt
- 1 g pepper
- 5 g parsley
Directions #
- Start by making the dough: Put all the ingredients in a bowl and knead well. Cover the bowl with a plate or tea towel and leave to rise for about an hour.
- Put the dough on a floured surface and roll out with a floured rolling pin. Continue to stretch the dough with your hands until it is about the size of a baking tray. Transfer to a baking tray lined with greaseproof paper.
- Peel and chop the onion and garlic. Wash and slice or dice the mushrooms. Preheat the oven to about 200-220°C.
- Spread the dough with sour cream or crème fraîche. Cover with the diced onion and garlic, season with salt and pepper and sprinkle with the cheese. Finally, place the mushrooms on top.
Carbon Footprint #
In total, two portions of tarte flambée with mushrooms have an estimated carbon footprint of 1641 g.
This ranks it number 30 out of 53 recipes published on the blog so far in terms of estimated carbon footprint.
The carbon footprint of the recipe is therefore slightly higher than the average of the other recipes here on the blog: At least 50% of the recipes cause less emissions, but it is not yet in the worst third of the recipes. 🤨This is significantly lower than the reference dishes I use here on the blog: For example, it’s less than half the emissions of two portions of spaghetti bolognese (3826 g) and about a third of the carbon footprint of Wiener schnitzel with potato salad (4702 g).
Looking at the ingredients of the tarte flambée, it is noticeable that the topping contributes significantly more to the total emissions than the dough: in particular, the dairy products, i.e. crème fraîche and grated cheese, have a comparatively high carbon footprint. One important reason for this is that it takes about 10 litres of milk to produce 1 kg of cheese (source): As the dairy industry as a whole is not particularly climate-friendly, the amount of milk required for cheese and crème fraîche has a relatively large impact.
| ingredient | carbon footprint per kg | carbon footprint (in g) for 2 servings | % of ingredients | % of CO2 emissions |
|---|---|---|---|---|
| Wheat flour | 0.9 | 311.5 | 38% | 19% |
| Olive oil | 3.2 | 64.0 | 2% | 4% |
| Salt | 1.4 | 10.9 | 1% | 1% |
| Fresh yeast | 1.0 | 14.9 | 2% | 1% |
| Sour cream / crème fraîche | 3.3 | 412.5 | 14% | 25% |
| Onion | 0.2 | 16.0 | 9% | 1% |
| Garlic | 0.5 | 2.7 | 1% | 0% |
| Mushrooms | 1.4 | 352.5 | 27% | 21% |
| Grated cheese | 6.0 | 300.0 | 5% | 18% |
| Salt | 1.4 | 1.4 | 0% | 0% |
| Pepper | 1.1 | 1.1 | 0% | 0% |
| Parsley | 1.1 | 5.7 | 1% | 0% |
| Bake: 20min | 148.1 | 9% |
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