Alsatian-German flame cake — paper-thin crispy dough with crème fraîche, lardons and onion.
Flammkuchen (tarte flambée in French) originates from the Alsace region on the border of France and Germany. It was originally made by bakers to test their oven temperature — the thin, crispy flatbread was topped simply with crème fraîche, sliced onion, and smoked lardons, then baked in a screaming-hot oven. It is devastatingly simple and one of the best flatbreads in existence.
Serves 2
Mix flour, water, oil, and salt to form a smooth dough. Knead for 3 minutes. Rest 15 minutes.
Roll dough as thin as possible — 2mm or less. Transfer to a baking sheet or pizza stone.
The thinner you roll it, the crispier the result. Aim for almost transparent.
Spread a thin layer of crème fraîche. Scatter sliced onion and lardons. Season with pepper. Bake at 250°C for 10–12 minutes until edges are dark and crispy.
Cut into rectangles. Eat immediately — it is best directly from the oven.
Maximum oven temperature is essential.
Do not overload toppings — it should be sparse, not piled high.
Vegetarian: caramelised onion with mushrooms and Gruyère.
Sweet version: crème fraîche with apple and cinnamon sugar.
Eat immediately. Does not keep well.
Per serving (350g) · 2 servings total
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