Flammkuchen
Flammkuchen is a thin, crackly tart topped with cool, tangy crème fraîche, sweet onion, and smoky bacon. Baked fast at high heat, it comes out crisp at the edges, rich in the center, and irresistibly savory.
Ingredients
Teig
- 125 gplain flour
- 65 mlwater
- 1 tbspneutral oil
- 1/4 tspfine salt
Belag
- 100 gcrème fraîche
- 1 medium (120 g), very thinly slicedonion
- 75 gsmoked bacon lardons
- 1/2 tspfreshly ground black pepper
- 1 pinchfine salt
Instructions
- 1
Preheat the oven to 250°C, ideally with a baking tray or pizza stone inside so it gets very hot. A fully heated surface helps the thin base crisp before the topping overcooks.
- 2
Make the dough: in a bowl, mix the plain flour and fine salt. Add the water and neutral oil, then stir and knead for 2-3 minutes until a smooth, supple dough forms. It should be firm rather than sticky; if needed, dust with a tiny bit more flour. Cover and let it rest while you prepare the topping.
- 3
Prepare the topping: thinly slice the onion as finely as possible so it softens quickly in the oven. In a small bowl, stir the crème fraîche with the freshly ground black pepper and a pinch of fine salt until spreadable.
- 4
Roll out the dough on a lightly floured sheet of baking paper into a very thin oval or rectangle, about 2-3 mm thick. Thin dough is essential for authentic Flammkuchen; if it springs back, wait 2 minutes and roll again.
- 5
Spread the seasoned crème fraîche thinly over the dough, leaving a narrow border. Scatter the sliced onion evenly over the top, then distribute the smoked bacon lardons so every bite gets some bacon.
- 6
Transfer the Flammkuchen on its baking paper onto the hot tray or stone. Bake for 10-12 minutes until the edges are deeply golden, the base is crisp, the onion is lightly softened and browned at the tips, and the bacon is cooked through.
- 7
Remove from the oven, let it stand for 1 minute so the topping settles slightly, then slice and serve immediately while the base is crispest.
Nutrition per serving
Notes
- •For the best texture, roll the dough as thinly as possible; Flammkuchen should be crisper and thinner than pizza.
- •If your oven does not reach 250°C, bake at the maximum temperature available and allow the tray to preheat longer.
- •A small pinch of nutmeg in the crème fraîche is traditional in some versions, though optional.
- •Serve with a simple green salad for a classic light meal.
Background
Flammkuchen originated in the Alsace region, an area with deep cultural ties to both Germany and France. It was traditionally baked in wood-fired bread ovens to test whether the oven was hot enough before the main bread baking began. The classic topping of cream, onion, and bacon remains the best-known version.
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