Flammkuchen is an excellent substitute for pizza. Do you know that feeling when you’ve had enough of pizza and need some change? In this case, this recipe fits perfectly.
The difference between pizza and flammkuchen is that you can get a good pizza in many places. There are a lot of excellent pizzerias. However, you can easily prepare a flammkuchen in your kitchen.
What is flammkuchen?
Flammkuchen recipe is a popular Franco-German specialty that can mainly be found on the border between these two countries. Tarte flambée, as the flammkuchen is called in France, comes from Alsace.
This recipe came about by chance, so to speak. Of course, there were no modern ovens in the past. Therefore, it was not easy to estimate the right temperature, ideal for prepared bread dough. For that reason, the bakers threw a piece of dough into the oven and determined whether the oven was heated sufficiently.
And it didn’t take long for someone to put some ingredients on the dough, creating a delicious flammkuchen. These components were also common and available. It’s mainly onions, bacon (or a cured ham), and creme fraiche.
How to make Flammkuchen recipe?
First of all, you don’t need any yeast. Flammkuchen is characterized by simplicity, thinness, and a nice crispness of an excellent dough.
In addition to salt, dough for flammkuchen contains only 3 ingredients: flour, water, and oil. You can also use melted butter instead of oil. Sometimes I like to use a combination of both. As we do not add yeast, no long waiting for the dough letting to rise is necessary. Nevertheless, it is good to let the dough rest for at least 15 minutes.
When rolling out a piece of dough, cover the other parts with foil. Otherwise, the rest of the dough would dry out. A small problem can also occur when moving a rolled-out dough onto a baking sheet.
You can sort of “roll up” the dough onto a rolling pin, with one part being rolled up and the bottom hanging from the rolling pin. At this point “unroll” it on the prepared baking sheet. But don’t forget to sprinkle the rolling pin and the dough lightly with flour so that the dough doesn’t stick.
Ready to bake..
While the dough is resting, prepare the rest of the ingredients and preheat the oven to 450 ° F (230 ° C). High temperature is important. The dough is very thin, so approximately 12 minutes in the oven should be enough. But it’s good to check it out every now and then. Once the edges are beautifully golden-brown and crunchy, your flammkuchen is ready!
You can also add other ingredients to the flammkuchen. There are many tasty and unique combinations. One of the best is horseradish, smoked salmon, and dill. Spread the prepared dough with horseradish instead of creme fraiche and place the pieces of salmon on top. Bake and garnish with fresh dill at the end. It’s delicious!
Flammkuchen can also be made sweet. How about apples and cinnamon? But it is entirely up to you which combinations you try. If you have any interesting ideas, let me know in the comments!
If you’re craving sweets, try these amazing apple puff pastry turnovers.
A few tips for the best flammkuchen recipe:
- You can also use red onions instead of yellow ones.
- If you can’t get creme fraiche, it is important that you use some type of sour cream that contains at least 20% fat.
- You can add freshly ground nutmeg to the creme fraiche.
- Total Time: 40 minutes
- Yield: 2 Flammkuchens 1x
Is Flammkuchen better than pizza? I don’t know. Is it delicious? Absolutely! Lovely onions, leeks, bacon, and creme fraiche. The Flammkuchen recipe is simple, fast, and mouth-watering.
Dough (for 2 Flammkuchens):
- 310 g of all-purpose flour
- 135 ml of water (lukewarm)
- 15 ml oil (or melted butter)
- 1/2 tsp salt
- 250 g creme fraiche
- 1 large onion
- 4 tbsp leek (green part)
- 260 g bacon (or cured ham)
- A pinch of salt and pepper
- A handful of fresh chives
- Prepare the dough first. In a bowl, mix flour, salt, water, and oil. Put together, start kneading for about 2 minutes and shape into a nice ball. If the dough is too sticky, add a little more flour. Then let it rest for at least 15 minutes.
- Meanwhile, preheat the oven to 450 ° F (230 ° C). Furthermore, prepare all the necessary ingredients. Cut the onion and leek into slices and bacon into smaller cubes.
- Divide the rested dough into two pieces (or more, when making more portions). On the lightly floured surface, roll out each piece into a nice circle. The dough for Flammkuchen should be relatively thin.
- Transfer the rolled dough to a baking sheet lined with parchment paper and spread creme fraiche all over the surface. Add and distribute chopped onions, leeks, and bacon evenly.
- Put in a preheated oven and bake for 10-15 minutes. If the edges are nicely golden-brown and crispy, the Flammkuchen is ready.
- After removing it from the oven, let it rest for a minute and garnish with finely chopped chives.
While rolling out one piece of the dough, cover the other pieces with plastic wrap to prevent them from drying out.
Be generous with creme fraiche.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Baking
- Cuisine: German
- Serving Size: 4 servings , Amount per serving:
- Calories: 860
- Sugar: 1.7g
- Sodium: 1817mg
- Fat: 50.7g
- Saturated Fat: 21,5g
- Carbohydrates: 65.2g
- Fiber: 2.7g
- Protein: 34g
- Cholesterol: 140mg
Keywords: Flammkuchen, Flammkuchen recipe, Flammkuchen toppings, Tarte Flambee, German pizza
I tried this the other day and loved it! Love how easy to follow your recipes are.
Thanks a lot, mate!
It looks absolutely amazing! My mom used to make something similar, but with yeast. I will definitely try this Flammkuchen.
Any idea on making this in an outdoor pizza oven? It gets at least 700 degrees. It looks amazing. If I didn’t just go shopping we would be going to the store for crème fraiche.
Hi Kerry, if you have an outdoor pizza oven, that’s even better! Just make sure to roll out your dough really thin before baking it. It should only take a few minutes to cook.