Flammkuchen

Flammkuchen, also known as Tarte Flambée, is a delicious Alsatian dish (from the region of Alsace, which is now part of France but has historical ties to Germany). It’s essentially a thin, crispy flatbread topped with a creamy base, often made with crème fraîche or sour cream, onions, and bacon. It’s similar to pizza but with its own distinct flavors. Here’s a traditional recipe for Flammkuchen:

Flammkuchen Recipe

Ingredients:

For the Dough:

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 1 teaspoon active dry yeast

• 3/4 cup warm water (about 110°F or 45°C)

• 1 tablespoon olive oil

For the Topping:

• 1/2 cup crème fraîche (or sour cream as a substitute)

• 1/2 cup ricotta cheese (optional for extra creaminess)

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon ground nutmeg (optional)

• 1 large onion, thinly sliced

• 6 oz (170g) bacon lardons (or pancetta, chopped bacon, or prosciutto)

• Fresh parsley or chives, for garnish (optional)

Instructions:

1. Prepare the Dough:

   • In a small bowl, mix the warm water, yeast, and sugar. Stir until the yeast dissolves, and let it sit for about 5-10 minutes, until it becomes frothy.

   • In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, then stir until a dough forms.

   • Knead the dough for about 5 minutes, until smooth and elastic. If it’s too sticky, add a little more flour.

   • Cover the dough with a clean kitchen towel and let it rise for about 1 hour, or until it has doubled in size.

2. Prepare the Topping:

   • While the dough is rising, heat a skillet over medium heat and cook the bacon lardons until crispy, about 5-7 minutes. Remove them from the pan and set aside.

   • In a small bowl, mix the crème fraîche, ricotta (if using), olive oil, salt, pepper, and nutmeg until smooth.

3. Assemble the Flammkuchen:

   • Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well; otherwise, use a baking sheet.

   • Once the dough has risen, punch it down and divide it into two equal portions (for two individual Flammkuchen).

   • On a lightly floured surface, roll out each dough portion into a thin, rectangular shape (about 12×8 inches).

   • Transfer the rolled dough to a parchment paper-lined baking sheet or a pizza peel if using a pizza stone.

   • Spread the crème fraîche mixture evenly over the dough, leaving a small border around the edges.

   • Evenly distribute the cooked bacon and sliced onions on top of the crème fraîche layer.

4. Bake the Flammkuchen:

   • Place the Flammkuchen in the preheated oven and bake for about 10-12 minutes, or until the dough is golden and crispy and the edges are slightly browned.

   • If using a pizza stone, bake for about 8-10 minutes.

5. Serve:

   • Remove from the oven and, if desired, sprinkle with freshly chopped parsley or chives for a burst of color and freshness.

   • Slice and serve immediately while hot and crispy!

Tips:

• Vary the toppings: While the traditional Flammkuchen features bacon and onions, you can add other toppings, like mushrooms, cheese, or a drizzle of truffle oil for extra flavor.

• Thin dough: The dough for Flammkuchen should be rolled out very thinly for that crispy texture, so don’t be afraid to roll it out quite large.

• Alternative for crème fraîche: If you can’t find crème fraîche, you can use sour cream, or even a mixture of sour cream and heavy cream for a similar texture.

Flammkuchen is best served warm, and it’s great for sharing with friends or family. Enjoy this crispy, creamy, and savory delight!