Flammkuchen / Tarte Flambée (German Pizza with Bacon and Onions)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 slices
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Calories
299 kcal
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Course
Main Course, Appetizer, Snacks
Flammkuchen / Tarte Flambée (German Pizza with Bacon and Onions)
Description
This Flammkuchen recipe begins with a simple dough made from flour, water, olive oil, and salt, kneaded until smooth and rolled out thinly into an oval or rectangle. The thinness of the crust ensures a lightly crisp result when baked at a very high oven temperature of around 500°F (250°C). The topping combines crème fraîche with freshly grated nutmeg, kosher salt, and black pepper to create a rich, mildly spiced base.
Raw sliced onions and diced thick-cut bacon are spread evenly over the crème fraîche. Upon baking, the bacon crisps up and the onions soften and caramelize slightly, creating a balance of savory, smoky, and sweet flavors on the delicate crust. The high oven heat cooks the flammkuchen quickly, preserving the crispness of the dough.
Flammkuchen is traditionally eaten freshly baked but can be stored in the refrigerator for up to three days and reheated, though it loses some crispness on reheating. It is sometimes garnished with fresh chives for color and subtle onion notes. The dish is a rustic, savory treat suitable for sharing or enjoying as a light meal or appetizer.
To achieve the best texture, use crème fraîche closest in consistency to sour cream if crème fraîche is unavailable by blending sour cream with Greek yogurt. Look for thick-cut bacon to provide a meaty, smoky topping. Keep an eye on the flammkuchen during baking, as oven types vary and it is done when the crust is golden and toppings are cooked through.
Ingredients
Dough:
- 250 grams all-purpose flour 2 cups
- ½ cup water
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
Topping:
- 100 grams crème fraîche ½ cup
- Pinch nutmeg freshly grated
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 150 grams onion thinly sliced (about 1 medium-large onion, 5 ¼ ounces
- 100 grams Bacon diced into ¼-inch pieces or sliced into ¼-inch wide strips, 3 ½ ounces, thick-cut
- chives optional garnish, chopped
Instructions
- Preheat the oven to its highest setting (usually 500°F/250°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl mix the flour, water, olive oil, and salt until roughly combined. Continue to knead it by hand until soft and smooth (it shouldn’t be sticky or wet; if it is, add more flour). You can also mix and knead the dough in a stand mixer fitted with the dough hook. Cover the dough with a clean tea towel so it doesn’t dry out, and set aside at room temperature while you prepare the toppings (refrigerating the dough will make it more difficult to roll out).
- Combine the crème fraîche with the nutmeg, salt and pepper. Set aside.
- Lightly dust your work surface with flour and place the dough on top. Lightly dust the top of the dough with more flour, and roll it out very thinly into an oval or rough rectangle, about 10-by-14-inches. It should roll out very easily.
- Transfer the dough onto the parchment paper-lined baking sheet. You can carefully wrap it around the rolling pin or gently fold it in half to transfer over, then unwrap/unfold once it’s on the baking sheet.
- Spread the crème fraîche and nutmeg mixture evenly over the dough leaving a ½-inch border free at the edges.
- Evenly distribute the onions and bacon over the top.
- Bake for 14 to 18 minutes until crisp and golden brown at the edges and the toppings are starting to just brown.
- Remove from the oven, cut into 6 squares with a sharp chef’s knife, sprinkle with chives if desired, and serve immediately.
Notes
- Crème fraîche is commonly found near yogurts, sour cream, or cheeses. Substitute sour cream mixed with Greek yogurt for similar texture and flavor if unavailable.
- Use thick-cut bacon, diced or sliced into strips, for the topping to get the best texture and flavor.
- Best enjoyed the day it is baked; leftovers can be refrigerated for up to 3 days and reheated, though crispness declines.
- Watch closely when baking, as oven types vary; remove when the crust is golden and toppings are cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 299kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 584mg | 24% |
| Potassium | 81mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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