Flammkuchen Pizza

Flammkuchen Pizza

Flammkuchen, also known as Tarte Flambée, is a traditional dish from the Alsace region, which lies on the border of France and Germany. Often described as the Alsatian answer to pizza, Flammkuchen features a thin, crisp crust topped with crème fraîche or fromage blanc, thinly sliced onions, and smoky lardons or bacon. The name “Flammkuchen” translates to “flame cake,” originating from the dish’s early preparation method—bakers would test the heat of wood-fired ovens by tossing in a flatbread to see if the flames were ready. If it cooked quickly, the oven was hot enough for bread baking. This flavorful flatbread was so delicious it became a dish of its own and is now included in many traditional Alsatian food recipes.

Flammkuchen is beloved for its simplicity and balance of textures: the creamy base contrasts beautifully with the sharpness of raw onions and the savory crispness of bacon. It’s typically served as an appetizer or light meal, often enjoyed with white wine or beer. Variations now include toppings like mushrooms, goat cheese, or even sweet ingredients like apples and cinnamon for dessert versions. Despite its rustic roots, Flammkuchen remains a gourmet Favorite in bistros and homes across Europe.

Flammkuchen Recipe

Servings: 2–4 people
Prep Time: 25 minutes
Cook Time: 12–15 minutes

Ingredients

For the Dough:

• 2 cups (250 g) all-purpose flour
• ½ tsp salt
• 2 tbsp olive oil
• ½ cup (120 ml) water (add more if needed)

For the Topping:

• ½ cup crème fraîche or fromage blanc (sour cream can be a substitute)
• 1 tbsp cream or milk (to loosen the crème fraîche, optional)
• Salt and freshly ground black pepper to taste
• A pinch of nutmeg (optional)
• 1 medium onion, thinly sliced into rings
• 100–150 g (about ¾ cup) lardons or thick-cut bacon, cut into small strips
• Optional: fresh thyme or chives for garnish

Instructions

1.   Make the Dough:

o   In a mixing bowl, combine flour and salt. Add olive oil and water gradually while mixing.

o   Knead into a smooth, firm dough (about 5–7 minutes). Add more water or flour if needed.

o   Wrap the dough and let it rest for 15–20 minutes at room temperature.

2.   Preheat the Oven:

o   Preheat your oven to 500°F (260°C), or the highest temperature it allows. Place a baking sheet or pizza stone in the oven to heat.

3.   Prepare the Toppings:

o   Mix crème fraîche with a bit of cream or milk if needed to spread easily. Season with salt, pepper, and nutmeg.

o   Thinly slice onions and prepare bacon or lardons.

4.   Assemble the Flammkuchen:

o   Roll out the dough very thin (like a flatbread or tortilla) on parchment paper.

o   Spread a thin layer of the crème fraîche mixture across the dough.

o   Evenly distribute onion rings and bacon strips over the top.

5.   Bake:

o   Transfer the Flammkuchen (with parchment) onto the hot baking sheet or stone.

o   Bake for 10–15 minutes, until the edges are golden and crisp, and the bacon is cooked.

6.   Serve:

o   Remove from oven, garnish with fresh herbs if desired, and slice into squares or wedges.

o   Serve immediately, preferably with a glass of Riesling or a cold lager.

Crispy, creamy, and savory, Flammkuchen is a quick, elegant dish that captures the heart of Alsatian cuisine—simple ingredients, big flavour.

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