Flammkuchen is a thin-crusted style flatbread, slathered with crème fraîche, caramelized onions, crispy smoked bacon and fresh thyme. Traditionally served with a green salad and a glass of white wine, this dish will soon be a family favorite.
Flammkuchen is often called Flammekueche, Flammenkuchen, or Flammekueche in German or Flambée, Tarte Flambé or Tarte Flambée in French. Why so many names? That’s because it originates from the Alsace region of France and the SW areas of Germany (think one land mass but two countries,) all of these names are used for this utterly divine dish. What do I call it? I call it delicious!
I was first introduced to Flammkuchen when I lived and worked in Germany. A 30 minute car ride took us, a bunch of immigrants, equipped with French Francs (pre Euro days – yes I am that old!) to Alsace and its capital, Strasbourg. We found a Flammkuchen restaurant and dined like kings – the rest is history!
Ingredients
- Bacon: preferably hardwood smoked. Lardons (thick slices of pork belly) are the most authentic choice but I prefer using smoked bacon.
- Onion.
- Pizza dough: use this recipe for Slow Rise Pizza Dough.
- Crème Fraîche. This is the French version of sour cream. Sour cream, made from fermented milk differs from creme fraiche which is made with cultured heavy cream. Creme fraiche has a higher fat content and a slightly nutty flavor.
- Olive oil.
- Thyme: preferably fresh.
Instructions
Cook the bacon. I like to roast it on a Silpat mat (easy clean up,) on a baking sheet in a 350 degrees F. oven for 10 -15 minutes.
Don’t have the bacon overly crispy because the bacon will be returning to the oven for a second time. Cut the bacon into strips or small pieces.
When the bacon is oven roasting, chop the onions into small pieces.
Over a medium / hot heat, add the olive oil to a frying pan or skillet. Check to see if the oil is hot. Put a piece of onion into the skillet and see if it sizzles. If so, add the rest of the onion, if not wait another minute for the oil to reach temperature. The oil should be around 360 degrees F. if using a digital thermometer.
On another Silpat mat, using a rolling pin, roll out the pizza dough as thinly as possible.
Spread the crème fraîche over the dough evenly and all the way to the edges.
Evenly distribute the caramelized onions over the crème fraîche.
Sprinkle the bacon pieces over the dough. Bake in a 500 degrees F. oven or the highest oven temperature available for 15 – 20 minutes or until the pizza dough is golden and the edges are getting crispy.
Cut the Flammkuchen into squares and sprinkle fresh thyme leaves evenly over the top. If you want to be completely authentic with this recipe, serve it on a pre warmed wooden board. Enjoy!
Flexibility
This recipe lends itself to some flexibility, but as always, if you are veering away from the original recipe, the authenticity, taste, nutritional value and appearance of the end result will be different.
I already substituted the lardons in this recipe for smoked bacon. Use another smoked meat such as ham.
Leeks, or garlic can replace the onion.
If not using homemade pizza dough, then store bought pizza dough will work. You’ll find it in the refrigerated deli section of a supermarket.
Crème Fraîche can be challenging to find at a store, in some areas. I make my own (recipe will follow), or use sour cream or mascarpone (soft Italian cream cheese.)
Use avocado oil or butter to sautee the onions if olive oil is not available.
Thyme is the perfect herb for this dish. Substitutions for it include chives or parsley.
Uses for Flammkuchen
Flammkuchen is a great dish to gather around. Unlike pizza, it is eaten with a silverware. Eat it with family or friends. It can be as casual as pizza or upmarket when served with a green salad and a glass of wine. I’ve also seen it cut into smaller pieces and used as an appetizer.
Serving suggestion for dessert is Rote Grutze.
Storage
Store Flammkuchen in the refrigerator for up to 5 days. Freeze it for up to 4 months, separating the pieces with wax paper. Defrost in the refrigerator overnight. Reheat in the microwave or air fryer.
Equipment
Silpat mat is useful for this recipe, but not required.
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A Tip From Me
Roll out room temperature pizza dough on a Silpat mat or parchment paper, then transfer the mat or paper to a baking sheet. This enables you to create a very thin pizza crust.
Got Questions?
I’ve got answers – hopefully!
- How do I prevent my pizza base getting soggy? Roll out the pizza dough very thinly. Also just skim the crème fraîche over the center.
- How is Flammkuchen different than pizza? Flammkuchen has a thin, crisp crust on which only 3 ingredients (bacon, crème fraîche, and caramelized onions) are distributed. Pizza can have a varying thickness of crust, it typically includes tomato sauce, mozzarella cheese and multiple choices of meat and vegetable toppings.
- I’ve never heard of Flammkuchen, when was it invented? Believe it or not, it has been around since the 4th century. Bakers rolled out a scrap of bread dough and spread with crème fraîche, then placed it into a hot oven. They did this to test how hot the oven was and if it was hot enough for their freshly made bread. Remember they were no thermometers. However, Flammkuchen started to appear in Alsatian restaurants in the 1960’s.
Flammkuchen (French/ German Pizza)
Equipment
Ingredients
- 8 oz pizza dough see recipe for Slow Rise Pizza Dough: https://prepareandserve.com/slow-rise-pizza-dough/
- 6 oz crème fraîche
- 2 onions medium
- 6 oz bacon about 5 slices
- 1 tbsp olive oil
- 1 sprig fresh thyme
Instructions
- Cook the bacon. Use a Silpat mat on a baking sheet, in a 350 degrees F. oven for 10 -15 minutes. Bacon should not get overly crispy. Cut the bacon into strips or small pieces.
- Chop the onions into small pieces.
- Over a medium / hot heat, add the olive oil to a frying pan or skillet. Check to see if the oil is hot. Put a piece of onion into the skillet and see if it sizzles. If so, add the rest of the onion, if not wait another minute for the oil to reach temperature. The oil should be around 360 degrees F. if using a digital thermometer.
- On another Silpat mat, using a rolling pin, roll out the pizza dough as thinly as possible.
- Spread the crème fraîche over the dough evenly and all the way to the edges.
- Evenly distribute the caramelized onions over the crème fraîche.
- Sprinkle the bacon pieces over the dough. Bake in a 500 degrees F. oven or the highest oven temperature available for 15 – 20 minutes or until the pizza dough is golden and the edges are getting crispy.
- Cut the Flammkuchen into squares and sprinkle fresh thyme leaves evenly over the top. If you want to be completely authentic with this recipe, serve it on a pre warmed wooden board. Enjoy!
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