Flammkuchen (Alsatian bacon and onion flatbread)

    1 hour

    Flammkuchen, or Tarte flambée, is a pizza-like flatbread topped with cream, onions and bacon. It originated in the French region of Alsace but it is also a signature snack in the bordering regions of Germany, and from there it became popular all over Germany. Like other onion pies, Flammkuchen is mostly eaten in autumn, served with a glass of chilled white wine.

    30 people made this

    Serves: 4 

    • For the flatbread
    • 400g plain flour
    • 7g dried active baking yeast
    • 1 pinch sugar
    • 250ml lukewarm water
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • For the topping
    • 150 to 200g bacon
    • 3 large yellow onions
    • 200g double cream
    • 200g soured cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon finely chopped parsley

    Prep:10min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Put the flour in a bowl. Make a well in the centre and add yeast. Sprinkle with the sugar and 3 to 4 tablespoons of the lukewarm water and stir in a small amount of flour from the sides.
    2. Let proof for about 10 minutes, or until the yeast becomes bubbly.
    3. Add the remaining water and the olive oil and mix with a wooden spoon. Once all the ingredients are well combined, add 1 teaspoon salt and knead vigorously with your hands until the dough holds together as a ball.
    4. Cover the dough with a dry tea towel and let rise in a warm place for about 30 minutes.
    5. In the meantime prepare the topping. Cube the bacon or cut it into thin strips. Peel, halve and thinly slice the onions. It is important that the onions are thinly sliced because the baking time is short and if they are too thick the onion will be undercooked.
    6. In a bowl beat the double cream with the soured cream until smooth. Season with salt and pepper and stir in the parsley.
    7. Preheat the oven to 220 C / Gas 7.
    8. Divide the dough into 4 equal pieces and roll out each piece on a sheet of parchment as thinly as possible. I usually roll the out the dough into long rectangles so I can fit two Flammkuchen into my oven side by side.
    9. Fold the sides of the dough pieces over to form a 5mm edge all around.
    10. Evenly spread each piece of dough with the cream mixture and top with bacon and onion.
    11. Place two Flammkuchen on a baking tray side by side and bake on the centre rack of the preheated oven for 20 minutes, or until golden brown and crisp. Repeat with the rest of the Flammkuchen and serve hot.

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