I remember the first time I tasted flammkuchen. It was at a small, charming bistro in Alsace, on a cool evening with friends.
The moment that crispy, flatbread arrived, I knew I was in for a treat. Flammkuchen, or tarte flambée, is the kind of dish that brings people together. It pairs beautifully with a crisp salad or a light soup.
I often enjoy it with a refreshing arugula and cherry tomato salad. The peppery greens and sweet tomatoes complement the rich, savory flavors of the flammkuchen perfectly.
Flammkuchen is a traditional dish hailing from the Alsace region, a mix of France and Germany. Originating as a way for bakers to test their ovens, it consists of a thin bread base topped with savory ingredients.
It serves as a delightful appetizer or a main dish, and the flavor combinations are endless. Once you have the base down, you can customize it however you like.
Let’s gather what you need for this delicious dish.
For the Base:
- 1 tablespoon olive oil or vegetable oil (as preferred)
- ¼ teaspoon sea salt
- 1 cup all-purpose flour
- ¼ cup water (or a bit more, depending on the consistency needed)
For the Topping:
- 1 pinch freshly ground black pepper
- 2 ½ oz smoked bacon
- ¼ cup Gruyère cheese
- ½ medium onion
- 1 pinch sea salt
- ½ tablespoon unsalted butter
- 1 teaspoon fresh thyme
- 3 tablespoons crème fraîche
- 1 pinch ground nutmeg
This dish might look fancy, but it’s incredibly simple to make. In a few easy steps, you can create a flammkuchen that will impress everyone around your dining table.
Start by combining the flour and sea salt in a large bowl. Slowly stir in the oil and water until you form a cohesive dough. If it’s too dry, add a bit more water.
You want the dough to be smooth. Once you've got it, cover it with a clean cloth and let it rest for about 30 minutes. This helps in making the dough pliable for rolling later.
While the dough is resting, it's time to prepare the toppings. Start by slicing the onion thinly. The finer you slice, the more they caramelize and blend with the flammkuchen. Next, chop the smoked bacon into small pieces.
This will give your dish that hearty, savory flavor. For the cheese, shredding the Gruyère helps it melt evenly.
After the resting period, it’s showtime! Dust a clean surface with flour and roll your dough into a thin, rectangular shape.
Aim for about 1/8 inch thickness. The thinner, the better—trust me, you want that crispy balance with the toppings.
Now comes the fun part. Transfer the rolled-out dough onto a baking sheet. Spread the crème fraîche across the surface, leaving a small border around the edges.
Sprinkle the black pepper, followed by the onions, bacon, and lastly the Gruyère cheese. Don’t forget to sprinkle a pinch of nutmeg and salt on top.
Preheat your oven to 475°F (245°C) before baking. Once hot, slide that baking sheet in. Bake for about 10-15 minutes, or until the edges are golden brown. The aroma will pull everyone into the kitchen.
Once baked, take it out of the oven and dot with small pieces of butter and thyme. Slice into squares while it's hot. Serve it immediately. The crispy edges and melty toppings will get everyone excited!
Here are some tips for ensuring your flammkuchen turns out perfectly.
Flammkuchen is best enjoyed fresh, but if you have leftovers, here’s how to store them:
Flammkuchen shines on its own, but pairing it with side dishes enhance the experience. Here are some serving ideas:
Flammkuchen allows for creative freedom. Here are some substitutes for your toppings:
Making flammkuchen is a fun and rewarding experience. This dish not only features crisp, delightful textures but is also versatile. With just a few ingredients, you create something special.
It’s a perfect treat for family gatherings or casual get-togethers with friends. Enjoy the adventure, and don’t be afraid to experiment. Every flammkuchen could tell a different story!
I remember the first time I tasted flammkuchen. It was at a small, charming bistro in Alsace, on a cool evening with friends.
The moment that crispy, flatbread arrived, I knew I was in for a treat. Flammkuchen, or tarte flambée, is the kind of dish that brings people together. It pairs beautifully with a crisp salad or a light soup.
I often enjoy it with a refreshing arugula and cherry tomato salad. The peppery greens and sweet tomatoes complement the rich, savory flavors of the flammkuchen perfectly.
Start by combining the flour and sea salt in a large bowl. Slowly stir in the oil and water until you form a cohesive dough. If it’s too dry, add a bit more water.
You want the dough to be smooth. Once you've got it, cover it with a clean cloth and let it rest for about 30 minutes. This helps in making the dough pliable for rolling later.
While the dough is resting, it's time to prepare the toppings. Start by slicing the onion thinly. The finer you slice, the more they caramelize and blend with the flammkuchen. Next, chop the smoked bacon into small pieces.
This will give your dish that hearty, savory flavor. For the cheese, shredding the Gruyère helps it melt evenly.
After the resting period, it’s showtime! Dust a clean surface with flour and roll your dough into a thin, rectangular shape.
Aim for about 1/8 inch thickness. The thinner, the better—trust me, you want that crispy balance with the toppings.
Now comes the fun part. Transfer the rolled-out dough onto a baking sheet. Spread the crème fraîche across the surface, leaving a small border around the edges.
Sprinkle the black pepper, followed by the onions, bacon, and lastly the Gruyère cheese. Don’t forget to sprinkle a pinch of nutmeg and salt on top.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Mary Siegel is a registered dietitian from Texas and the heart behind Easy Meal Recipe, a blog dedicated to making healthy cooking simple and enjoyable. With a background in Nutrition and Dietetics from the University of Houston, she shares easy, flavorful recipes designed for busy lives. Growing up surrounded by family and food, she now blends her love of comfort food with a focus on balanced nutrition. Outside the kitchen, Mary loves exploring farmers' markets and spending time with her family in the Texas outdoors.