🍕 Flammkuchen (tarte flambée)
Flammkuchen, or tarte flambée, is a very thin, crisp flatbread spread with crème fraîche and topped with finely sliced onion and small strips of bacon. It bakes in minutes in a very hot oven, so the edges blister and char while the topping stays creamy, sweet and smoky. It is cut into strips and shared at the table, often one after another.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g bread dough or thin pizza dough
- 150 g crème fraîche
- 1 large onion, very thinly sliced
- 100 g smoked bacon, cut into thin strips
- Salt, pepper and a pinch of nutmeg
Method
- Heat the oven as hot as it goes (250 °C or more) with a tray or stone inside.
- Roll the dough out very thinly into a rectangle and place it on baking paper.
- Season the crème fraîche with salt, pepper and nutmeg and spread it thinly over the dough.
- Scatter over the onion and bacon.
- Slide onto the hot tray and bake for 8–10 minutes until the edges are crisp and charred.
How to make it lighter
- Spread the crème fraîche thinly or use a light version.
- Use half the bacon and more onion.
- Share one flammkuchen and add a green salad.
History
Flammkuchen comes from Alsace and the neighbouring German regions, where, the story goes, bakers tested the heat of a wood-fired oven with a thin piece of dough before baking bread. It has since become a popular restaurant dish across France and Germany.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →