📝 About This Recipe
Hailing from the historic Alsace region between France and Germany, Flammkuchen is a rustic masterpiece of culinary simplicity. This 'pie baked in the flames' features a paper-thin, crackly crust topped with velvety crème fraîche, smoky lardons, and delicate ribbons of onion. It’s the perfect harmony of salty, creamy, and crunchy textures that captures the heart of European comfort food.
🥗 Ingredients
The Unleavened Dough
- 250 grams All-purpose flour (plus extra for dusting)
- 2 tablespoons Vegetable oil (neutral oil like grapeseed or canola)
- 125 ml Warm water (roughly 100°F)
- 1/2 teaspoon Sea salt (fine grain)
The Creamy Base
- 200 grams Crème fraîche (full fat for best results)
- 100 grams Fromage blanc or Greek yogurt (strained if using yogurt)
- 1 pinch Nutmeg (freshly grated)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 pinch Salt (to taste)
The Toppings
- 150 grams Smoked slab bacon or Lardons (cut into matchsticks)
- 2 medium Yellow onions (sliced into very thin half-moons)
- 1 small bunch Fresh chives (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the warm water and vegetable oil.
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2
Using a fork or your hands, gradually incorporate the flour into the liquid until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
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3
Knead the dough for about 5-7 minutes until it becomes smooth, elastic, and no longer sticks to your hands. Wrap in plastic wrap and let it rest at room temperature for 30 minutes; this relaxes the gluten for easy rolling.
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4
Preheat your oven to its highest possible setting, ideally 475°F to 500°F (250°C). If you have a pizza stone, place it on the middle rack now.
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5
In a small bowl, whisk together the crème fraîche, fromage blanc (or yogurt), nutmeg, salt, and pepper until smooth and creamy.
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6
Prepare the toppings by slicing the onions as thin as possible—almost translucent—to ensure they soften quickly in the high heat.
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7
Divide the rested dough into two equal portions. On a piece of parchment paper, roll out one portion of dough into a very thin rectangle or oval, approximately 1/16th of an inch thick.
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8
Spread half of the cream mixture evenly over the dough, leaving a tiny 1/4-inch border around the edges.
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9
Scatter half of the sliced onions and half of the bacon lardons over the cream. Do not overload it, or the crust will become soggy.
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10
Carefully slide the parchment paper with the Flammkuchen onto the preheated pizza stone or a large baking sheet.
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11
Bake for 12-15 minutes, or until the edges of the crust are golden-brown and crispy, and the bacon is sizzling.
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12
Remove from the oven, sprinkle generously with fresh chives, and slice into squares or rectangles. Repeat the process for the second piece of dough.
💡 Chef's Tips
For the crispest base, use a pizza stone or an inverted heavy baking sheet preheated for at least 30 minutes. If you cannot find crème fraîche, a mix of sour cream and heavy cream can work, but watch the moisture content. Slicing the onions with a mandoline ensures they cook at the same rate as the thin dough. Avoid using pre-shredded bacon; hand-cutting thick-slab smoked bacon provides a much better texture and flavor profile. Don't over-knead the dough after the rest period; you want it pliable, not tough.
🍽️ Serving Suggestions
Pair with a crisp Alsatian white wine, such as a Riesling or Pinot Blanc. Serve alongside a simple green salad with a sharp vinaigrette to cut through the richness of the cream. Enjoy as an appetizer for a dinner party, served on a wooden board for a rustic touch. For a modern twist, drizzle a tiny bit of honey or balsamic glaze over the finished tart. A cold German lager or pilsner makes for a refreshing beverage pairing.