Flammkuchen Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 mins
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Total Time
38 mins
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Servings
12 slices
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Calories
167 kcal
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Course
Main Course
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Cuisine
French
Flammkuchen Recipe
Description
The Flammkuchen dough combines all-purpose flour, salt, neutral oil, and lukewarm water to form a smooth, pliable dough. It is rolled thinly onto a baking sheet lined with parchment and baked at 220°C (430°F). The topping begins with fry-sautéing onion rings and small strips of bacon in minimal oil to soften and render fat without excess grease. A layer of crème fraîche or sour cream is spread on the dough, seasoned with salt and black pepper, which adds a creamy and slightly tangy base that balances the smoky bacon and sweet onions.
Once assembled, the Flammkuchen is baked until the crust crisps up and the toppings meld together. The cheese sprinkled on top melts to add a gentle richness. This dish serves well as a casual meal or appetizer, enjoyed warm and cut into slices.
Crème fraîche can be substituted with sour cream, ricotta, mascarpone, fresh queso, or cream cheese for variations in creaminess and tang. Using minimal oil when frying the onions is important since the bacon releases its own fat, preventing the topping from becoming greasy. Recommended cheeses include cheddar, Gruyere, or Emmental to complement the savory flavors.
Ingredients
For the Flammekuchen dough base:
- 2 ½ cups all-purpose flour
- ½ Teaspoon salt
- 1 Tablespoon neutral cooking oil generic cooking oil
- ½ cup water lukewarm
For the topping:
- neutral cooking oil tiny amount to fry Onion, generic cooking oil
- 1 large onion cut into rings
- 1.4 ounces Bacon cut into small strips
- ½ cup crème fraîche or sour cream, *see Notes
- ½ Teaspoon salt
- ¼ Teaspoon black pepper ground
- ¼ cup cheese see Note, shredded
Instructions
- To prepare the dough, add flour and salt to a mixing bowl and mix the content.
- Make a well in the center and pour in the oil and some of the water (not all the water).
- Start to mix the contents and when you feel it gets dry add some more water. Mix and form the dough until you have used up all the water (poured in step by step) and you have formed a smooth not stick nor dry dough. Keep aside
- In a pan add a small amount of oil, just enough to fry on the onion. Once you have added the onion, add the cut bacon and fry all the ingredients a bit soft. take from the heat to cool.
- Now back to the dough, roll out into an equal sized circle. The dough can be rolled out thin to 3 mm.
- Place on a baking tray with baking paper.
- Heat up your oven to 220 Celsius/430 Fahrenheit.
- Top your rolled out base with the cream, spread the fresh cream evenly.
- Sprinkle salt and black pepper over the cream.
- Drip off excess oil from the fried bacon and onion (if any) and arrange over the cream on the tarte flambée.
- Sprinkle the grated cheese over everything.
- Bake at 220 Celsius/430 Fahrenheit for 6-8 minutes or until you can see the crust turning a bit golden.
- Serve hot, if you want with cut chives as garnish.
Notes
- Crème fraîche can be substituted with sour cream, ricotta, mascarpone, Mexican fresh queso, or cream cheese according to availability or preference.
- Use little oil when frying onions as bacon releases enough fat to soften them and maintain balanced richness.
- Cheeses such as cheddar, Gruyere, or Emmental provide suitable flavors and texture for the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 331g | |
| Calories | 167kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 253mg | 11% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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