Traditional Flammekueche
Flammekueche, also known as Tarte Flambée, is a classic Alsatian dish featuring a thin, crispy crust topped with a rich crème fraîche mixture, smoky bacon, and sweet onions. It's a rustic and satisfying meal, perfect for a casual dinner or appetizer.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 646 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
- 200 gcrème fraîche
- 1 pcsyellow onion, thinly sliced
- 150 gbacon, cut into lardons
- 0.25 tspblack pepper, freshly ground
- 0.13 tspnutmeg, freshly grated
Equipment
pizza stone (optional) · rolling pin · large bowl · baking sheet · knife
The method
Step by step
- 1
Preheat your oven to 220°C (425°F). If you have a pizza stone, place it in the oven to heat up.
About 15 min
Cook’s note: A very hot oven is key for a crispy crust.
- 2
In a large bowl, combine the all-purpose flour, lukewarm water, olive oil, and salt. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 3
Knead the dough for about 5 minutes until it is smooth and elastic. Divide the dough into two equal portions.
About 5 min
- 4
On a lightly floured surface, roll out each portion of dough as thinly as possible into a rustic rectangle or oval shape, about 2-3 mm thick.
About 5 min
Cook’s note: The thinner the dough, the crispier the flammekueche will be.
- 5
In a small bowl, combine the crème fraîche, black pepper, and nutmeg. Mix well.
About 1 min
- 6
Spread half of the crème fraîche mixture evenly over each rolled-out dough rectangle, leaving a small border around the edges.
About 1 min
- 7
Distribute half of the thinly sliced yellow onion and half of the bacon lardons evenly over each crème fraîche-covered dough.
About 2 min
Cook’s note: Try to spread the toppings as evenly as possible for consistent cooking.
- 8
Carefully transfer one flammekueche to the hot oven, either directly onto the pizza stone or on a baking sheet.
- 9
Bake for 8-10 minutes, or until the edges are golden brown and crispy, and the bacon is cooked.
About 9 min
Cook’s note: Keep a close eye on it as thin crusts cook quickly.
- 10
Remove from the oven, slice into pieces, and serve immediately. Repeat with the second flammekueche.
Per serving
Nutrition
- Calories
- 646kcal
- Protein
- 21.6g
- Carbs
- 53g
- Fat
- 38.3g
- Fibre
- 2.4g
- Sugar
- 3.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Leftover flammekueche can be stored in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until crispy.