Servings
Font
Back
Flammkuchen / Tarte Flambée (German Pizza with Bacon and Onions)
5 from 21 votes

Flammkuchen / Tarte Flambée (German Pizza with Bacon and Onions)

Flammkuchen, or Tarte Flambée, is a thin, crisp German-style pizza topped with a seasoned crème fraîche base, sliced onions, and thick-cut bacon. The dough is rolled very thin, yielding a delicate crust, while the crème fraîche mixture includes nutmeg and pepper for subtle warmth. This dish offers a combination of creamy, savory, and smoky flavors with a satisfying crunch.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 slices
Calories: 299 kcal
Course: Main Course, Appetizer, Snacks
Cuisine: French, German

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

    Cup of Yum
  1. Preheat the oven to its highest setting (usually 500°F/250°C). Line a baking sheet with parchment paper and set aside.
  2. 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).
  3. Combine the crème fraîche with the nutmeg, salt and pepper. Set aside.
  4. 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.
  5. 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.
  6. Spread the crème fraîche and nutmeg mixture evenly over the dough leaving a ½-inch border free at the edges.
  7. Evenly distribute the onions and bacon over the top.
  8. Bake for 14 to 18 minutes until crisp and golden brown at the edges and the toppings are starting to just brown.
  9. 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

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%)

Nutrition Facts

Serving: 6 slices

Amount Per Serving

Calories 299

% 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.