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Alsace Tartlets

Alsace Tartlets

Brought to you by: OcadoLife

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Serve up après-ski vibes with food writer Lizzie Kamenetzky’s crisp and savoury Alsace Tartlets. A twist on a traditional flammkuchen, a Franco-German take on pizza that’s served hot at Christmas markets, these bite-sized tarts are made with baked bread cups instead of pizza dough, for ease and speed. For a sweet festive canape, try Lizzie’s Spiced Mini Apple Doughnuts with Caramel Sauce.
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  • 7 slices of white bread
  • 50g unsalted butter, melted
  • 6 rashers of streaky bacon, finely chopped
  • 1 tbsp olive oil
  • 1 medium onion, finely sliced
  • 4 tbsp crème fraîche
  • ½ tsp whole nutmeg, grated
  • 25g gruyère, finely grated (optional)
  • 2 thyme sprigs, leaves to scatter


Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Remove the crusts from the bread and use a rolling pin to roll the slices as flat as you can. Cut out discs with a 5cm fluted cutter; you should get 4 to a slice. (Use up the discarded crusts by blitzing them into breadcrumbs; store in the freezer until you have enough for a recipe.)

Step 2

Brush 2 x 12-hole mini tart tins with melted butter; place a bread disc into each, pressing them down. Brush the bread with butter; bake for 8-10 mins, until lightly golden and crisp. Set aside in their tins.

Step 3

Meanwhile, fry the bacon in the oil until crisp, then remove with a slotted spoon to a bowl. Add any remaining melted butter to the pan and fry the onion gently for 10 mins, until very soft and lightly golden. Remove with a slotted spoon and add to the bacon.

Step 4

Put a small blob of crème fraîche into each of the bread cases then grate a little nutmeg over the top. Divide the bacon and onion mix between the cases and top with a pinch of gruyère, if using.

Step 5

Bake for 4-5 mins, or until the cheese is golden. Cool on a wire rack for a couple of mins, then scatter with thyme and serve while still warm.

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