Flammkuchen

About This Recipe

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 It was originally made by bakers to test their oven temperature — the thin, crispy flatbread was topped simply with crème fraîche, sliced onion, and smoked lardons, then baked in a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.

Ingredients

Serves 2

• 200 gplain flour
• 100 mlwater
• 2 tbspolive oil
• ½ tspsalt
• 150 mlcrème fraîche
• 150 gsmoked lardons or bacon
• 2 mediumonions(very thinly sliced)
• black pepper

Instructions

1. 1

   Make the dough

   Mix flour, water, oil, and salt to form a smooth dough. Knead for 3 minutes. Rest 15 minutes.

2. 2

   Roll out very thin

   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.

3. 3

   Top and bake

   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.

4. 4

   Serve immediately

   Cut into rectangles. Eat immediately — it is best directly from the oven.

Variations

• •

  Vegetarian: caramelised onion with mushrooms and Gruyère.

• •

  Sweet version: crème fraîche with apple and cinnamon sugar.

Storage

Eat immediately. Does not keep well.