Main Course

Classic Flammkuchen (Alsatian Tart)

Name: Classic Flammkuchen (Alsatian Tart)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: french, german
Ingredients: 250 g all-purpose flour; 125 ml water lukewarm; 1 tbsp olive oil; 0.5 tsp salt; 2.5 g dry yeast; 200 g crème fraîche; 200 g fromage blanc (optional); 1 pcs yellow onion thinly sliced; 150 g lardons; 0.25 tsp black pepper freshly ground

This traditional Alsatian tart features a thin, crispy crust topped with a creamy mixture of fromage blanc or crème fraîche, thinly sliced onions, and savory lardons. It's a simple yet incredibly flavorful dish, perfect for a light lunch or dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 723 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
125 mlwater, lukewarm
1 tbspolive oil
0.5 tspsalt
2.5 gdry yeast

topping

200 gcrème fraîche
200 gfromage blanc(optional)
1 pcsyellow onion, thinly sliced
150 glardons
0.25 tspblack pepper, freshly ground

Equipment

rolling pin · baking sheet · large bowl · oven · knife

The method

Step by step

1
In a large bowl, combine the flour, water, olive oil, salt, and dry yeast. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 3 min
2
Knead the dough for 5-7 minutes until it is smooth and elastic. Cover the bowl with a clean kitchen towel and let it rest for 10 minutes.
About 10 min
Cook’s note: The dough does not need to rise significantly, just relax enough to be rolled thinly.
3
Preheat your oven to 220°C (425°F). If you have a pizza stone, place it in the oven to preheat as well.
About 5 min
Cook’s note: A hot oven is key for a crispy crust. If you don't have a pizza stone, a baking sheet works too.
4
Divide the dough into two equal portions. On a lightly floured surface, roll out each portion very thinly into a rectangle or oval shape, about 1-2mm thick.
About 5 min
Cook’s note: Aim for a rustic, irregular shape. The thinner the dough, the crispier the final Flammkuchen.
5
In a small bowl, combine the crème fraîche (or fromage blanc, if using) and black pepper. Spread a thin, even layer of this mixture over each rolled-out dough rectangle, leaving a small border around the edges.
About 2 min
6
Evenly scatter the thinly sliced yellow onion and lardons over the creamy base of each Flammkuchen.
About 2 min
7
Carefully transfer one Flammkuchen to the preheated oven or pizza stone. Bake for 10-15 minutes, or until the edges are golden brown and crispy, and the lardons are cooked.
About 15 min
Cook’s note: Baking time may vary depending on your oven and how thin you rolled the dough. Keep a close eye on it!
8
Remove from the oven, slice into pieces, and serve immediately. Repeat with the second Flammkuchen.
About 1 min

Per serving

Nutrition

25%Score

Calories: 722.6kcal
Protein: 27.3g
Carbs: 54.8g
Fat: 43.3g
Fibre: 2.5g
Sugar: 3.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Leftover Flammkuchen can be stored in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until crispy.