We love making Flammkuchen. It’s easy and delicious and - most importantly - my daughter loves it.

Ingredients:

for the dough:

  • 250 g flour
  • 120 g very warm water
  • 2 tablespoons olive oil
  • 50 g butter
  • 1/2 teaspoon fine sea salt

for the topping:

  • 150 g creme fraiche
  • 200 g thick-cut bacon
  • 1 small/medium onion
  • 100 g gruyère cheese (optional)
  • chives to garnish

Directions:

Start with preheating the oven to its highest setting (about 500°F/250°C).

Make the dough:

In a medium/large mixing bowl stir the flour with salt. Add the olive oil, butter and very warm water (from the tap). Stir with a wooden spoon until roughly combined. Knead the dough by hand or with a stand mixer fitted with a dough hook attachment for a couple of minutes until the dough is soft and smooth.

Wrap the dough in plastic foil and set it aside to rest for 20-30 minutes (on the counter).

Assemble the tart:

Prepare the ingredients: cut bacon into small cubes. Cut onions into thin slices and sprinkle them with a pinch of salt (they will soften and not burn in a hot oven). Add the creme fraiche into a small bowl, season it with salt and pepper, and stir until combined.

Roll out the dough very thinly into an oval or rectangular shape and place it on a baking sheet lightly greased with olive oil.

Spread the creme fraiche over the dough leaving some border. Top with bacon and onion slices (if they released some water, squeeze it out). Add the gruyère cheese on top (optional).

Bake the Flammkuchen for about 10-12 minutes or until golden brown. Baking time may vary depending on the oven.

Original source: https://www.everyday-delicious.com/flammkuchen/

  • morgunkorn@discuss.tchncs.de
    9·
    11 days ago

    very good recipe from my place of origin ❤️

    you can also make a sweet variant with heavy cream, thin slices of apple, brown sugar, and cinnamon powder, optionally flambéed with Calvados (apple brandy).

  • Treczoks@lemmy.world
    4·
    11 days ago

    Instead of pure creme fraiche, I use creme fraiche and yoghurt half and half. And I add some nutmeg to it.

      • Sylvartas@lemmy.dbzer0.comEnglish
        2·
        11 days ago

        I am a bacon enjoyer and ate many flammekuchen (I go to Alsace often) and I can assure you, it’s better with lard.

        • Victor@lemmy.world
          2·
          10 days ago

          I can assure you

          No need, I will probably never eat this in my life, as good as it does look.

          Bacon isn’t really something I enjoy on anything anyway. I’ll eat it as a side if anything. (No, not even on a burger.)

          Lard sounds terribly unhealthy though? Like, worse than bacon. Is it more or less healthy do you think?

          • Sylvartas@lemmy.dbzer0.comEnglish
            3·
            10 days ago

            I have no idea. Both are basically mostly fat. But if you’re eating flammekuchen you’re not doing it for the health benefits. Especially since usually each person will eat multiple ones.

        • Victor@lemmy.world
          3·
          11 days ago

          I’m not American, so I would never use American meat ingredients. But yeah, Americans will likely use American ingredients, I guess, I dunno. But bacon isn’t really of American origin…

          • mobotsarEnglish
            1·
            10 days ago

            There’s a lot of pig farming in the US though, bacon is popular, and I’m not sure it makes sense to talk about meats being of national origins.

            • Victor@lemmy.world
              1·
              10 days ago

              I’m not sure it makes sense to talk about meats being of national origins

              Agreed, I was merely responding to:

              but you can indeed use the inferior american ingredient if you want