Name: Flammekueche
Total time: 40 min
Yield: 4 personnes
Cuisine: Française
Ingredients: 250 g wheat flour; 30 g vegetable oil; 5 g salt; 15 cl water; 200 g onions; 200 g smoked bacon bits; 200 g crème fraîche; 100 g fromage blanc; grated nutmeg; salt; pepper

Recipe

40 min Medium ≈ 2,27 € / serving

Estimated total cost for 4 personnes: 9,06 € — average indicative prices

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Servings

4 personnes

Ingredients

Instructions

Preparing the dough:

1In a bowl, mix the flour with the oil, salt, and water.
2Knead until you get a smooth, even dough.
3Let the dough rest for 30 minutes in the fridge.

Preparing the flammekueche topping mixture:

4Peel and slice the onions.
5In a bowl, mix the crème fraîche, fromage blanc, a pinch of nutmeg, pepper, and salt.

Assembling and baking the flammekueche:

6Preheat the oven to the highest temperature (270°C minimum).
7Roll out the dough thinly on a baking sheet lined with parchment paper.
8Pour the crème fraîche mixture over the dough and spread it over the entire surface.
9Cover with the bacon lardons and sliced onions.
10Bake the flammekueche for about 10 minutes, until the dough is golden and crispy.
11Serve hot, with a green salad.

About this dish

Flammekueche, also called "tarte flambée" in French, is a culinary specialty originating from Alsace, France, and neighboring regions in Germany. It comes in the form of a thin, rectangular or oval bread dough, topped with a mixture of thick crème fraîche or fromage blanc, finely sliced onions, and bacon lardons. Once topped, the flammekueche is baked at very high heat in a wood-fired oven, giving it a crispy edge and a soft center. It is traditionally served hot, cut into rectangles or squares. The combination of the sweetness of the cream, the sharpness of the onions, and the saltiness of the bacon offers an explosion of flavors. Although there are modern variations with other toppings, the traditional recipe remains the most prized. This "Alsatian pizza" is a staple of convivial evenings and the region's Christmas markets.