Flammekueche (Alsatian), Flammkuchen (Standard German), or tarte flambée (French), is a speciality of the region of Alsace, German-speaking Moselle, Baden and the Palatinate. It is composed of bread dough rolled out very thinly in a rectangle or oval shape, covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
The name of the dish varies in local dialects; it is called Flàmmeküeche, or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian – compare (Standard) German Flammkuchen. All these names translate as „pie baked in the flames“. Contrary to the direct translation, tarte flambée is not flambéed but is cooked in a wood-fired oven.
Flammkuchen – German pizza with bacon and onions
Flammkuchen may not sound very familiar to you, but if I say bacon pizza – do I have your attention now? 🙂 Flamm kuchen is a delicious, crispy German/French flatbread topped with creme fraiche, bacon, and onions. It’s made with only a handful of ingredients and comes together quickly. This is an authentic German recipe!
It’s called Tarte Flambée or Flammekueche in French or Flammkuchen in German. „Die Flamme“ means flame, and „der Kuchen“ means cake, so you could call it „a cake baked in the flames“. Its name comes from the traditional preparation method – baking in a wood-fired oven.
This flatbread was invented to test the temperature of wood-fired ovens used to bake bread. If it came out ready in 1-2 minutes, that meant the oven was hot enough. Simple toppings were added to this Flamm kuchen to make it more delicious.
Flammkuchen Recipe (Tarte Flambee)
A thin-crust, Alsatian-style flammkuchen pizza topped with crème fraiche, onions, and bacon is the answer to a quick, delicious meal that is perfect for sharing with good company.
When I mention Flammkuchen or Tarte Flambee to people, I mostly get the same reaction—they have never heard of it!! When I share a picture, they tell me it looks like a pizza!
Well, it’s not far off, as there are many similarities with the Italian National dish, but the speciality I’m talking about is Flamm kuchen.
Flammkuchen or tarte flambee (sometimes called German pizza) is based on a thin dough made with or without yeast and baked in a hot oven. Traditionally topped with creamy crème fraiche, onions and speck (lardons), we will also show you a few other versions!
Is Flammkuchen French or German?
Flammkuchen (pronounced flam-KOOK-en) in German, or Flammekueche (pronounced flam-KOOCHE) or tarte flambé in French, comes from the Alsace region of France (just across Germany’s southwestern border with France).
While currently part of France, the Alsace region has bounced back and forth under German and French control through the centuries. So, understandably, there is a lot of German influence in this region and a lot of Alsatian and French influence on the German side across the border.
You will find this specialty on both sides of the current border. It is thought that it originated as Flammekueche (tarte flambé) with bakers in Alsace. (But, when it originated, and whether Alsace was a part of France or Germany then, is up for debate.)
German Flammkuchen Will Be Your New Favourite Comfort Food
Flammkuchen, which means ‚flame cake‘ in German, is the perfect example of a dish much greater than the sum of its parts. Crème fraîche, sliced onion, bacon and a crispy base combine to create this delicious pizza-flatbread hybrid. Flammkuchen originates from the Alsace region of France, which has historically gone back and forth between the Germans and the French, with both claiming ownership over it. Back then, bakers would need to test the heat of their wood-fired ovens with something quick and easy to prepare, and as a result, the Flammkuchen was born.
This recipe’s unleavened dough and simple ingredient list make it the perfect dish to whip up when you need to feed a crowd. In Germany, Flammkuchen is traditionally paired with a light white wine, cutting through the richness of the bacon and crème fraîche. I highly recommend you try the pairing!
Flammkuchen recipe
Before I proceed with the Flammkuchen recipe instructions, here are a few additional notes on what Flammkuchen is and what it is not.
Flammkuchen is often called ‚German pizza,‘ so I wanted to set the record straight about this one.
Flammkuchen and pizza use the same base dough. The key difference is that Flammkuchen uses a sour cream or crème fraiche base, while pizza comes with tomato sauce. Flammkuchen is also not to be confused with white pizza, which is pizza with a cheese base. Cheese is not traditionally used as a topping for Flammkuchen, and the bread dough crust is generally thinner than that of pizza. … the Flammkuchen shape is usually rectangular or oval rather than round, as it is for pizza.
Tarte Flambée (Elsässer Flammkuchen)
All you need for tarte flambée are the following ingredients and tools. Few ingredients mean the better the quality, the better the results. Here are a few notes:
- Sea Salt. I use Himalayan Pink Salt for its added health benefits.
- Sour Cream. Plain, full-fat sour cream is what I use.
- Heavy Whipping Cream. Use the real stuff.
- Gruyère Cheese (optional). This creamy, aged Swiss cheese adds a refined rustic note to this tarte flambée without being too overpowering. I get mine at Costco. I love this non-traditional addition!
- Onion. For this recipe, you’ll use a whole yellow onion that you’ll slice thinly and layer on top of the sour cream topping.
- Bacon. I get my thick-cut bacon at the Whole Foods meat counter as I LOVE IT! The Blackberry Serrano kind is my favourite and is not spicy. It makes perfect little lardons (mini bacon strips) or small dice.
- All-Purpose Flour. I would not substitute whole wheat flour or whole grain flour in this recipe as it tends to overpower the classic flavours of the other ingredients. However, you can easily replace it with all-purpose gluten-free flour to make this recipe gluten-free.
- Olive oil- any good old extra virgin olive oil- is excellent in this recipe. Avocado oil is another of my current favourites.
Preparation
Lay the „tarte flambée dough“ on a tray lined with baking parchment.
Cover the dough with creme fraiche and season to taste with the spice blend.
Scatter over the onions and bacon. Sprinkle over the finely grated cheeses.
Instructions
- Mix the fresh or dried yeast with the sugar in lukewarm water.
- Put the flour and salt in a bowl and mix with the water and yeast mixture to make a smooth dough. Leave to rise for 25 minutes.
- 3. Mix the crème fraîche or sour cream with salt, pepper, and sugar to taste. Slice the ham and onion into thin strips.
- Finely slice the spring onions. Divide the dough into three portions. Roll out the first portion thinly and evenly into a round or oval shape, using a little flour. Transfer to a sheet of baking paper. Next, spread a third of the crème fraîche or sour cream mixture evenly on the rolled-out dough. Scatter a third of the bacon, onion strips, and spring onions.
- Slide the Flammkuchen off the baking paper onto a baking tray lightly greased with clarified butter.
- Place the baking tray in a non-preheated oven and cook as specified.
FAQs:
What is Flammkuchen?
Flammkuchen, also known as Tarte Flambée, is a thin, crispy flatbread topped traditionally with crème fraîche, onions, and bacon. It originated in the Alsace region, which borders Germany and France.
What does ‚Flammkuchen‘ mean?
The name „Flammkuchen“ translates to „flame cake“ in German, referring to how it was originally baked in the intense heat of wood-fired ovens. The name suggests a charred, crispy edge and a quick baking process.