Easy Flammekueche RecipeA Taste of Alsace, France
In our blog about touring the Alsace Wine Route, we share about having lunch at a little restaurant in Eguisheim, France. There, we sampled a wonderful flammekueche also known as tarte flambée. With our easy Flammekueche recipe you can bring the taste of Alsace, France to your own table without ever having to leave the house.
Flammekueche are thin flatbreads, traditionally baked by Germanic farmers in wood ovens. Salty bacon lardons and thinly sliced onions are nestled in a bed of silky crème fraiche before being placed in the hot oven. They have the crisp crust and deliciously savory toppings that reminded us of Neapolitan pizza, but with the unique flavors of Alsace. While not exactly the same, they provide all the same appeal. With a few modifications, a flammekueche can easily be made at home. While not strictly traditional, this method does not require a wood oven or the making of dough.
We’ve made this several times, and, as long as your expectations are flexible, the “recipe” is very forgiving. Substitutions and what’s-available alternatives will serve you well.
A traditional flammekueche crust is kind of a cross between a thin pizza and flakey, layered puff pastry. So, for the sake of simplicity, either will work when making it at home. Use a pre-made pizza dough from the deli section of your grocery (like Trader Joe’s Plain Pizza dough). Be sure to let the dough sit out for at least 30 minutes to come to room temperature. If fresh pizza dough is not your thing, a sheet of thawed, frozen puff pastry is even easier and will work as well.
If you cannot find crème fraiche, a good quality Greek yogurt will provide the right amount of tart creaminess. For the lardons, while not strictly traditional, Trader Joe’s apple smoked bacon is a favorite of ours. Any bacon will do, but thick cut will add more texture and chew. The exact amounts of the toppings will vary according to the size of your dough and your own preference. These quantities are estimates.
- 1 pre-made pizza dough or frozen puff pastry crust
- 1 to 1 ½ cups crème fraiche or good quality Greek yogurt
- 6 strips of bacon (preferably thick cut)
- 1 medium onion, sliced thinly
- ¾ to 1 cup Emmental or Gruyere cheese, grated (optional)
- 1 cup thinly sliced mushrooms (optional)
- ¼ tsp nutmeg (optional)
- ⅛-¼ tsp salt (to taste)
Instructions Easy Flammekueche Recipe
- If you are using a pizza stone, place it in a cold oven. Otherwise you can line a baking sheet with parchment paper.
- Heat the oven to 450˚F.
- Heat a small frying pan over medium-high heat.
- Add the bacon and cook until it’s just starting to darken (don’t let it get crispy).
- Remove bacon from the pan and drain on a paper towel. Then cut them crosswise into ¼ to 1/3- inch slices for a traditional lardon shape, or cut into about a ⅓ inch dice.
- If using a pizza stone, roll the pizza dough or unroll the puff pastry onto a cutting board sprinkled with cornmeal. If you are using a baking sheet, you can shape the pizza dough or place the pastry directly on the parchment paper. Try to get the pizza dough ⅛ to ¼ inch thick.
- Spread the creme fraiche or yogurt onto the dough or pastry. Leave a small border around the edge – this will puff up and turn golden and crispy.
- Scatter the bacon and onion slices over the surface of the yogurt.
- Optional: Add nutmeg and any other toppings.
- Salt to taste.
- Once the oven has reached 450˚F, gently slide the pastry onto the pre-heated pizza stone (a pizza paddle is useful here) or place the baking sheet on the bottom rack of the oven.
- Bake for 14-15 minutes, or until the edges are puffy and golden and the bottom is crisp.
- Serve immediately.
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