Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

This recipe is inspired by the Alsatian flammekueche or tarte flambée: a pizza-like savory tart cooked over a wood fire. It’s typically made with a very thin dough topped with crème fraîche, onion slices and bacon.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2021



In skillet, cook pancetta over medium heat, stirring often, until golden brown, about 5 minutes. Drain on paper towel-lined plate; set aside. In same skillet, add onion and cook, stirring often, until softened, about 5 minutes.

Meanwhile, preheat oven to 375°F; line baking sheet with parchment paper. Place baguette halves cut side up on prepared baking sheet. In small bowl, combine crème fraîche and quark; season with pepper. Spread over baguette halves. Top with onions, reserved pancetta and Swiss cheese.

Bake until cheese is melted and beginning to brown, about 10 minutes. Transfer baguette halves to cutting board and cut into thirds. Sprinkle with chives.

Nutritional facts Per serving: about

  • Iron 2.3 mg
  • Fibre 2 g
  • Sodium 570 mg
  • Sugars 5 g
  • Protein 20 g
  • Calories 375
  • Total fat 10 g
  • Cholesterol 65 mg
  • Saturated fat 11 g
  • Total carbohydrate 33 g
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Lunch & Dinner

Baguette with Onion & Pancetta