Flammkuchen Tarte Flambee
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4.75 from 8 votes

Flammkuchen Recipe

This delicious Flammkuchen recipe is easy to prepare and rewards your work with delicious flavours. The quantities below are for 4 portions.

Ingredients

Flammkuchen dough recipe

  • 500 g flour I used 400g strong white flour and 100g wholemeal flour; however if you can get your hands on strong 00 flour this will work even better
  • 7 salt
  • 7 dried yeast
  • 320 g warm water
  • A little olive oil

Flammkuchen sauce and toppings

  • 12  strips of bacon cut into small squares or cubes
  • 2 onions finely sliced into rings
  • 250 g crème fraiche or sour cream
  • 230 g natural Greek Yoghurt
  • tsp nutmeg
  • 3/4 tsp salt
  • Freshly ground black pepper
  • Fresh thyme optional

Instructions

How to make Flammkuchen

  • Combine all dough ingredients in a large bowl to form a rough dough.
  • Knead the dough for 10 minutes until you have a smooth, elastic, stretchy and velvety dough.
  • Place the dough back into your bowl and cover with a lid.
  • Leave to rest for 2 - 4 hours at room temperature (or overnight in the fridge).
  • Preheat the oven and a baking tray to 250°C (the highest temperature possible) 30 minutes before the bake. If you have a pizza stone, preheat the oven and the pizza stone 1 hour before.
  • Divide the dough into 4 parts (8 parts for smaller sized Flammkuchen). I use a dough scraper to do this.
  • Shape each part into a ball and leave to rest for 10 minutes.
  • Combine the crème fraiche and yoghurt in a small bowl, add the nutmeg, salt and pepper and mix well.
  • Roll out the dough pieces (2-3 mm) and transfer to baking sheets.
  • Leave to rest for 15 minutes.
  • Fry the bacon strips briefly until almost cooked, don't let them get crispy.
  • Fry the onion rings in the same pan until slightly browned.
  • If you are making all 4 Flammkuchen but baking only one at a time, don't add the topping to all of them at once. One by one works better as the topping doesn't melt into the dough that way.
  • Evenly and generously spread the cream mixture onto the dough (you want a really thick coating in order for the finished product not to be too dry), leave a small border around the edge (this will turn golden-brown and crispy).
  • Scatter the onion rings and bacon on top and sprinkle with thyme.
  • Bake for about 12 minutes or until the edges are nicely browned and the bottom is crisp.
  • Serve immediately.