Flammekueche (Alsatian Tart)
Experience the rustic charm of Alsace with this traditional Flammekueche, a thin, crispy tart adorned with a rich, creamy crème fraîche base. Crowned with sweet caramelized onions and savory bacon, each bite offers a delightful contrast of textures and flavors. This simple yet elegant dish is perfect as a light meal, a sophisticated appetizer, or a unique party snack.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 655 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
topping
- 2 pcsyellow onion, thinly sliced
- 150 gbacon, diced
- 200 gcrème fraîche
- 0.25 tspblack pepper, freshly ground
- 1 pinchnutmeg, freshly grated
Equipment
Large mixing bowl · Rolling pin · 2× Baking sheet · 2× Parchment paper · Chef's knife · Cutting board · Small bowl · Whisk
The method
Step by step
- 1
Preheat your oven to 220°C (425°F) with a baking sheet inside to ensure a crisp crust from the start.
About 15 min
Cook’s note: Preheating the baking sheet helps to create a crispier bottom crust, mimicking a pizza oven effect.
- 2
Combine the all-purpose flour, lukewarm water, olive oil, and salt in a large mixing bowl.
About 2 min
Cook’s note: Ensure the water is lukewarm (around 35-40°C or 95-105°F) to help activate the gluten in the flour without cooking it.
- 3
Mix the ingredients until a shaggy dough forms, then transfer it to a lightly floured surface.
About 1 min
- 4
Knead the dough for approximately 5-7 minutes until it becomes smooth, elastic, and no longer sticky.
About 7 min
Cook’s note: Proper kneading develops the gluten, which is essential for a thin, pliable, and crispy crust.
- 5
Divide the kneaded dough into two equal portions.
About 1 min
Cook’s note: For even tarts, use a kitchen scale to weigh the dough portions.
- 6
On a well-floured surface, roll out each dough portion very thinly into an oval or rectangular shape, aiming for a thickness of about 2-3 mm.
About 5 min
Cook’s note: The key to authentic Flammekueche is an incredibly thin crust; roll it as thin as you possibly can without tearing.
- 7
Carefully transfer each rolled-out dough base onto separate sheets of parchment paper.
About 1 min
Cook’s note: Rolling the dough directly on parchment paper can make transferring it to the hot baking sheet much easier.
- 8
In a small bowl, whisk together the crème fraîche with black pepper and a pinch of freshly grated nutmeg.
About 1 min
Cook’s note: Freshly grated nutmeg offers a more aromatic and intense flavor compared to pre-ground.
- 9
Spread an even, thin layer of the seasoned crème fraîche mixture over each dough base, leaving a small border (about 1 cm) around the edges.
About 2 min
Cook’s note: Avoid over-applying the crème fraîche, as too much can make the crust soggy.
- 10
Evenly distribute the thinly sliced yellow onion and diced bacon over the crème fraîche layer on both tarts.
About 2 min
Cook’s note: Slice the onions as thinly as possible for optimal caramelization and a delicate texture.
- 11
Carefully slide one parchment-lined tart onto the preheated baking sheet in the oven.
About 1 min
Cook’s note: Work quickly to prevent the oven from losing too much heat.
- 12
Bake for 12-15 minutes, or until the edges are deeply golden brown and crispy, the onions are tender and slightly caramelized, and the bacon is cooked through and rendered.
About 15 min
Cook’s note: Oven temperatures can vary, so monitor the tart closely, especially towards the end of the baking time, to prevent burning.
- 13
Remove the first tart from the oven and repeat the baking process with the second tart.
About 15 min
- 14
Once baked, transfer the Flammekueche to a cutting board, slice into rustic pieces, and serve immediately while still hot and crispy.
About 1 min
Cook’s note: Flammekueche is best enjoyed straight from the oven to savor its crisp texture.
Per serving
Nutrition
- Calories
- 655.2kcal
- Protein
- 21.8g
- Carbs
- 55.1g
- Fat
- 38.4g
- Fibre
- 2.8g
- Sugar
- 4.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve this delightful Flammekueche with a crisp green salad dressed with a light vinaigrette for a complete meal. A dry Riesling or a light-bodied Pinot Noir would pair beautifully with its rich flavors. For a vegetarian option, simply omit the bacon and add thinly sliced mushrooms or leeks.
Store any leftover Flammekueche in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-8 minutes, or until heated through and crispy. Avoid microwave reheating, as it will make the crust soggy.