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Home Klassieke Flammkuchen met crème fraîche en spek

Quick Vegetarian optional French Crispy Party snack Friends Weeknight

Flammkuchen originates from Alsace and was originally used to test the temperature of a wood-fired oven. By now it's simply one of the tastiest things you can pull from the oven. The trick is a paper-thin base and a hot oven so everything gets nicely crisp. For that, use good baking sheets that distribute heat well, so the base cooks evenly and doesn't stay soggy. Perfect for a weeknight or a relaxed Friday evening with friends.

Recipe

Classic Flammkuchen with crème fraîche and bacon

Crispy base, creamy crème fraîche, thinly sliced onions and crunchy bacon. This Flammkuchen gets on the table in no time and is a hit every time.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	15 min
Time in oven	10-12 min
Stiffen up min.	30 min
Total	60 min

Equipment

Baking sheet
Parchment paper
Large mixing bowl
Rolling pin
Sharp knife
Cutting board
Spoon or spatula

Ingredients

250 g flour (plus extra for dusting)
7 g dry yeast
1 tbsp olive oil
1 tsp salt
150 ml lukewarm water
200 g crème fraîche
1 large onion
150 g smoked bacon, in strips
Pinch of nutmeg
Black pepper and salt to taste
Handful of fresh chives (optional)

How to make a classic Flammkuchen?

Preheat the oven to 230°C (convection 210°C). Place the baking sheet in the oven now so it gets thoroughly hot.
In a large bowl, mix the flour, yeast, olive oil, salt and lukewarm water into a smooth dough. Knead for about 5 minutes then let it rest, covered, for 30 minutes in a warm spot.
Cut the onion into thin half rings and slice the bacon into small strips. Mix the crème fraîche with a pinch of nutmeg, pepper and salt.
Divide the dough into two equal parts. On a lightly floured surface, roll each part out as thin as possible into a rectangle or round about 3 mm thick.
Place the dough carefully on a sheet of parchment paper. Spread the crème fraîche thinly over the dough, leaving about a 1 cm border. Distribute the onion rings and bacon evenly on top.
Slide the Flammkuchen on the parchment onto the hot baking sheet and bake for 10 to 12 minutes until golden brown and crispy.
Remove the Flammkuchen from the oven, optionally sprinkle with fresh chives and serve immediately. Cut into pieces and eat warm.

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Want to switch it up? Swap the bacon for smoked salmon and add some capers, or go fully vegetarian with goat cheese and walnuts. The base stays the same: a thin crust, a hot oven and good ingredients. You don't need anything more.

A good baking sheet really makes a difference with Flammkuchen. A sheet that absorbs heat quickly and spreads it evenly gives you that crispy base you're after. Bake it directly on a preheated sheet for the best result.

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