Main Course

Traditional Flammkuchen

Name: Traditional Flammkuchen
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: german, french
Ingredients: 250 g all-purpose flour; 125 ml water lukewarm; 1 tbsp olive oil; 0.5 tsp salt; 7 g active dry yeast; 200 g fromage blanc; 50 g crème fraîche; 1 pcs yellow onion very thinly sliced; 150 g bacon cut into lardons; 0.25 tsp black pepper freshly ground

This classic Alsatian tart features a very thin, crispy crust topped with a creamy mixture of fromage blanc or crème fraîche, thinly sliced onions, and savory lardons. It's a rustic and satisfying dish that's surprisingly easy to make at home.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 599 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
7 gactive dry yeast

topping

200 gfromage blanc
50 gcrème fraîche
1 pcsyellow onion, very thinly sliced
150 gbacon, cut into lardons
0.25 tspblack pepper, freshly ground

Equipment

pizza stone · rolling pin · large bowl · baking sheet · parchment paper · 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 and preheated stone or baking sheet are key for a crispy crust.
2
In a large bowl, combine the flour, water, olive oil, salt, and yeast. Mix until a shaggy dough forms.
About 2 min
3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
About 7 min
Cook’s note: The dough does not need to rise, so you can use it immediately.
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 30x20 cm (12x8 inches).
About 5 min
Cook’s note: Aim for a paper-thin crust to achieve the traditional Flammkuchen texture.
5
In a small bowl, combine the fromage blanc and crème fraîche, then season with black pepper.
About 1 min
6
Place one rolled-out dough on a piece of parchment paper. Spread half of the fromage blanc mixture evenly over the dough, leaving a small border.
About 1 min
7
Evenly distribute half of the thinly sliced yellow onion and bacon lardons over the cream mixture.
About 1 min
8
Carefully transfer the flammkuchen on the parchment paper to the preheated oven or pizza stone.
9
Bake for 10-15 minutes, or until the crust is golden brown and crispy, and the toppings are cooked through.
About 15 min
Cook’s note: Keep an eye on it, as cooking time can vary based on oven and crust thickness.
10
Remove from the oven, slice into pieces, and serve immediately. Repeat with the remaining dough and toppings.
Cook’s note: Flammkuchen is best enjoyed hot out of the oven.

Per serving

Nutrition

30%Score

Calories: 598.9kcal
Protein: 27g
Carbs: 54.1g
Fat: 29.6g
Fibre: 2.8g
Sugar: 2.2g

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

Keep it good

Storage

Flammkuchen is best eaten fresh; leftovers can be stored in an airtight container in the refrigerator.

Reheating

Reheat in a hot oven or toaster oven until crispy.