Flammekueche, alsatian tarte flambée

Name: Flammekueche, alsatian tarte flambée
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 5
Cuisine: En
Ingredients: 1 pizza or Flammekueche dough; 2.5 ounces thick crème fraîche; 2.5 ounces fromage blanc; 7 ounces matchstick bacon lardons; 2 onions; salt; pepper; nutmeg

Main Dish

Very Easy

27 min

299 Kcal

Simplicity and flavor come together in this crispy Flammekueche recipe! This authentic Alsatian tarte flambée, with its thin, crispy crust topped with creamy crème fraîche, smoked bacon lardons and soft, tender onions, is a true classic of traditional cuisine that the whole family will love.

Ingredients

1 pizza or Flammekueche dough
2.5 ounces thick crème fraîche
2.5 ounces fromage blanc
7 ounces matchstick bacon lardons
2 onions
salt
pepper
nutmeg

Materials

baking tray, parchment paper, frying pan

Preparation

Preparation15 min

Cook time12 min

Roll out the pizza or Flammekueche dough and place it on a baking tray lined with parchment paper.
Mix the crème fraîche and fromage blanc with the salt, pepper, and nutmeg, then spread the mixture over the dough.
Arrange the raw bacon lardons on the spread dough.
Slice the onions and cook them in butter in a hot pan, stirring regularly to prevent sticking. When they become translucent, remove from heat.
Place the cooked onions on the Flammekueche, and bake for 13 minutes at 440°F (230°C).
And there you have it, your Flammekueche is ready!

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FAQ ❓

What is the difference between Flammekueche and tarte flambée?

None! The word Flammekueche simply means tarte flambée in Alsatian. They are the same Alsatian specialty: a thin crust baked in a very hot oven, traditionally topped with cream, onions and bacon lardons.

What is the difference between Flammekueche and pizza?

Flammekueche is much thinner than pizza and does not contain tomato sauce. Its typical topping is made with a mixture of crème fraîche, fromage blanc, bacon lardons and sliced onions. It cooks quickly at a very high temperature, resulting in a crisp, golden finish.

What dough should you use for Flammekueche?

Traditional Flammekueche dough is a thin, yeast-free dough made with flour, water, salt and a little oil. It is rolled out thinly for quick cooking at a very high temperature. You can also use very thin pizza dough, or puff pastry for a quicker version, but it will no longer be entirely traditional.

What is the classic topping for Flammekueche?

Traditional Alsatian Flammekueche is made with an ultrathin crust topped with a mixture of thick crème fraîche and fromage blanc (also known as “Flammekueche cream”), followed by smoked bacon lardons and sliced onions. You can also season it with pepper and nutmeg, or add chives.

What cheese should you use for Flammekueche?

Traditionally, Flammekueche does not contain grated cheese. But for a more indulgent version, you can add a little Gruyère, Munster or even raclette cheese. This is a modern twist, closer to a Savoyard-style pizza than the original recipe.

How do you bake homemade Flammekueche?

For best results, bake your Flammekueche at 240–250°C for 7 to 10 minutes on a preheated baking sheet or pizza stone. The crust should be ultrathin and crispy, and the topping nicely browned. A wood-fired oven or a Flammekueche oven cooks it even faster and more authentically.

Can you make Flammekueche in a Thermomix?

Yes, the Thermomix is perfect for making homemade Flammekueche dough and even blending the topping. Then simply roll out the dough thinly, add the topping and bake in a very hot oven. The result is a quick and delicious homemade Flammekueche.

How do you store Flammekueche?

Cooked Flammekueche can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a conventional oven rather than a microwave to keep it crispy. You can also freeze the rolled-out raw dough, with or without its topping, so it is ready to bake whenever you like.