Flammkuchen (German Flatbread with Crème Fraîche, Bacon and Onion)
Why this recipe works
- Crisp, thin base: Rolling the dough very thinly and baking it on a preheated tray helps create the characteristic snap and browned edges.
- Simple savoury depth: Smoked bacon, onion, black pepper and nutmeg give the creamy topping depth without needing a long cooking time.
- Easy to share: The flatbread slices neatly and is best served hot, making it well suited to casual lunches, suppers or appetiser-style serving.
Get the most out of this recipe
Authenticity notes
- Regional identity: Flammkuchen is closely associated with German-speaking regions and Alsace, where the French name tarte flambée is also used.
- High-heat baking: The recognisable texture comes from a very thin base baked quickly at high heat, rather than from a soft, risen bread dough.
- Classic topping: Crème fraîche, onion and smoked bacon are the defining trio for the traditional savoury version.
Common mistakes
- Not heating the tray enough: A cold tray will slow the bake and make the base less crisp. Let the tray heat properly in the 250°C (480°F) oven before adding the dough.
- Rolling the dough too thick: Flammkuchen should be much thinner than pizza. A thicker base will bake up softer and heavier.
- Taking it out too early: Look for deeply golden edges and a bubbling topping; pale edges usually mean the base has not crisped fully.
Ingredient notes
- Use crème fraîche: Crème fraîche gives the topping its lightly tangy richness and holds up well in the hot oven.
- Slice the onion thinly: Thin onion slices soften in the short bake and avoid a raw, harsh bite.
- Choose smoked bacon: Smoked bacon lardons add the savoury depth that makes the topping taste fuller despite the simple ingredient list.
Make-ahead tips
- Prepare toppings ahead: The onion can be sliced, bacon cut and crème fraîche mixture stirred ahead, then kept chilled until you are ready to assemble.
- Best served fresh: Flammkuchen is at its crispest straight from the oven, so bake it close to serving time.
- Reheat on a hot tray: For leftovers, reheat on a hot baking tray in a 220°C (430°F) oven until piping hot and crisp again.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 250°C (480°F) and put a baking tray inside to get very hot. In a mixing bowl, stir together the flour and salt. Add the water and olive oil, then mix and knead for 2 to 3 minutes until smooth.
- Thinly slice the onion and cut the bacon into small lardons. In a bowl, mix the crème fraiche with the nutmeg and black pepper. Taste and add a pinch more salt if you like.
- Roll the dough out very thinly into a rough rectangle. Carefully slide it onto the hot baking tray. Spread the crème fraiche mixture over the dough, leaving a small border.
- Scatter over the onion and bacon. Bake for 10 to 12 minutes until the edges are crisp and deeply golden and the topping is bubbling. If needed, rotate the tray halfway for even browning.
- Finely snip the chives and scatter them over the flammkuchen. Rest for 1 minute, then slice and serve straight away.
Recipe notes
Tips
- For the crispest base, roll the dough as thinly as you can and make sure the tray is properly hot before the dough goes in.
- If you are sensitive to undercooked pork, cook the bacon in a frying pan for 3 to 4 minutes until it starts to colour, then drain and use as the topping.
Substitutions
- Replace crème fraiche with crème fraîche mixed with a splash of water for a slightly looser spread.
- Replace fresh chives with fresh parsley for a different but still herby finish.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in an airtight container. Reheat on a hot baking tray in a 220°C (430°F) oven for 6 to 8 minutes until piping hot and crisp again.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (25min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Gluten Milk Wheat
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