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Home Flammkuchen with crème fraîche, bacon and onion

Flammkuchen with crème fraîche, bacon and onion

Quick Savory Shareable French Can be made vegetarian

Flammkuchen comes from Alsace and is essentially the precursor to pizza: a thin, crispy dough topped with crème fraîche, bacon and onion. No tomato sauce, no thick base, just an honest, fast dish that goes straight from the oven to the table. Perfect for a weeknight or as an informal snack with friends. The dough contains no yeast, so there’s no rising time needed. In half an hour this is on the table.

x_ckl_recipe_markerFlammkuchen with crème fraîche, bacon and onion An authentic Alsace Flammkuchen with a paper-thin crust, crème fraîche, smoked bacon and thin rings of onion. Quick, tasty and perfect for sharing. How to make a Flammkuchen with crème fraîche, bacon and onion? Main course French 2 people 20 min 12 min 10 min 42 min

Preheat the oven to 250°C (top and bottom heat). Place a baking tray or pizza stone on the bottom rack so it gets very hot. A hot base ensures a crispy crust.
Mix 250 g flour with a pinch of salt, 2 tablespoons olive oil and 100 ml lukewarm water in a bowl. Knead for 3 to 4 minutes until you have a smooth, non-sticky dough. Add a splash more water if the dough is too dry. Cover and let rest for 10 minutes.
Peel the onion and slice into the thinnest rings possible. Prepare the bacon strips or lardons. Mix the crème fraîche with a pinch of salt, freshly ground black pepper and, if you like, a little nutmeg.
Dust your work surface generously with flour and roll the dough out as thinly as possible, preferably to 2 mm thickness. The thinner, the crispier the result. An oval or rectangular shape works well.
Place the rolled-out dough on a sheet of baking paper. Spread the crème fraîche thinly over it, leaving a 1 cm border. Distribute the onion rings evenly over the dough and then scatter the bacon strips on top.
Slide the Flammkuchen on the baking paper onto the hot baking tray or stone in the oven. Bake for 10 to 12 minutes until the edges are golden and crisp and the bacon starts to colour. Keep an eye on the oven because the thinner the dough, the faster it cooks.
Remove the Flammkuchen from the oven and immediately sprinkle with freshly chopped chives. Cut into slices or strips and serve right away, because crispy dough waits for no one.

Quick Savory Shareable French Can be made vegetarian 250 g flour, plus extra for dusting 100 ml lukewarm water 2 tbsp olive oil 1 pinch of salt 200 g crème fraîche 1 large onion 150 g smoked bacon lardons (lardons) Freshly ground black pepper Pinch of nutmeg Handful fresh chives, finely chopped Oven Baking tray or pizza stone Rolling pin Mixing bowl Sharp knife Chopping board Baking paper Spatula Chopping Board chopping-board Doughrollers rolling-pin Mixing Bowl mixing-bowl Knives knives Cookinglife Rolling Pin Beechwood 43.5cm - Ball Bearings - Dough Roller Cookinglife Deegroller Blackwell Knife Set (Chef's knife + office knive) - Japanese style - 67 layers damask steel - VG10 - 2-piece Blackwell Messenset Namture Cutting Board / Chopping Block Acacia Classic - 45 x 30 cm - Wooden Preparation Board Namture Snijplank Patatas Bravas with Aioli and Chorizo foodies-patatas-bravas-with-aioli-and-chorizo Roasted pepper bites with ricotta and basil foodies-roasted-pepper-bites-with-ricotta-and-basil Bodega-style Tapas foodies-bodega-style-tapas

Recipe

Flammkuchen with crème fraîche, bacon and onion

An authentic Alsace Flammkuchen with a paper-thin crust, crème fraîche, smoked bacon and thin rings of onion. Quick, tasty and perfect for sharing.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	20 min
Time in oven	12 min
Stiffen up min.	10 min
Total	42 min

Equipment

Oven
Baking tray or pizza stone
Rolling pin
Mixing bowl
Sharp knife
Chopping board
Baking paper
Spatula

Ingredients

250 g flour, plus extra for dusting
100 ml lukewarm water
2 tbsp olive oil
1 pinch of salt
200 g crème fraîche
1 large onion
150 g smoked bacon lardons (lardons)
Freshly ground black pepper
Pinch of nutmeg
Handful fresh chives, finely chopped

How to make a Flammkuchen with crème fraîche, bacon and onion?

Preheat the oven to 250°C (top and bottom heat). Place a baking tray or pizza stone on the bottom rack so it gets very hot. A hot base ensures a crispy crust.
Mix 250 g flour with a pinch of salt, 2 tablespoons olive oil and 100 ml lukewarm water in a bowl. Knead for 3 to 4 minutes until you have a smooth, non-sticky dough. Add a splash more water if the dough is too dry. Cover and let rest for 10 minutes.
Peel the onion and slice into the thinnest rings possible. Prepare the bacon strips or lardons. Mix the crème fraîche with a pinch of salt, freshly ground black pepper and, if you like, a little nutmeg.
Dust your work surface generously with flour and roll the dough out as thinly as possible, preferably to 2 mm thickness. The thinner, the crispier the result. An oval or rectangular shape works well.
Place the rolled-out dough on a sheet of baking paper. Spread the crème fraîche thinly over it, leaving a 1 cm border. Distribute the onion rings evenly over the dough and then scatter the bacon strips on top.
Slide the Flammkuchen on the baking paper onto the hot baking tray or stone in the oven. Bake for 10 to 12 minutes until the edges are golden and crisp and the bacon starts to colour. Keep an eye on the oven because the thinner the dough, the faster it cooks.
Remove the Flammkuchen from the oven and immediately sprinkle with freshly chopped chives. Cut into slices or strips and serve right away, because crispy dough waits for no one.

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The secret to a great Flammkuchen is twofold: the thickness of the dough and a hot base. Roll the dough out as thinly as possible, thinner than you think is necessary. A hot baking tray or pizza stone preheated in the oven gives the base an immediate blast of heat from below. That way the dough bakes crispy instead of soft. Using crème fraîche? Choose the full-fat variety, as it releases less liquid during baking and stays creamy on the base.

Want to vary it? Replace the bacon with smoked salmon and add some capers and a lemon slice after baking. Or go fully vegetarian with goat cheese, walnuts and honey. For an autumn version work well with thin pear slices and Roquefort. Flammkuchen can’t be stored for long because the dough quickly loses its crispness. If you make multiple pieces, bake them one by one and serve immediately. Leftover dough can be wrapped in plastic and kept for a day in the refrigerator.

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