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Flammkuchen with sour cream, onion and bacon
Crispy German flammkuchen with a creamy base, scattered with smoky bacon and fine onion slices.

Flammkuchen

Author: Flavelo
Recipes Main Courses Quick Meals
The 'Flame Cake' (Tarte Flambée) is a rustic gift from the Alsace region. Originally used to test the oven temperature before baking bread: if the thin dough baked crisp in a few minutes, the oven was ready. Its secret is the yeast-free, paper-thin dough and the combination of rich sour cream (or crème fraîche), crowned by the sweetness of onion and smokiness of bacon. Light, crunchy, and addictive.
🕒 Prep Time 20 mins
🍳 Cook Time 12 mins
⌛ Total Time 32 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine German-French

Ingredients

Equipment Needed

  • Rolling pin (essential)
  • Baking parchment
  • Mandoline or very sharp knife for onions

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Weigh the flour, mix in the salt. Add the water and oil, then knead with quick movements into a pliable, smooth dough.

Tip: Do not knead for too long, just until it comes together, or it will be rubbery. [Excessive kneading causes excessive gluten formation, which isn't the goal here.]
2 ✓

Form a ball from the dough, brush lightly with oil, and let rest at room temperature for 15-20 minutes.

Tip: Resting is essential so the dough is stretchable and doesn't spring back. [Relaxation of gluten strands.]
3 ✓

Meanwhile, preheat the oven to maximum (250°C). Slice the onion into wafer-thin half-moons, and the bacon into small cubes or thin strips.

Tip: The onion is good when almost transparent, ensuring it cooks in the short time.
4 ✓

On a floured board, roll the dough into an oval or rectangle as thin as you possibly can (1-2 mm). Place on a baking tray lined with parchment.

Tip: You should almost see through the dough! This is the key to crispness.
5 ✓

Spread the dough with the sour cream right to the edge. Salt lightly (the bacon is salty!), and pepper generously.

Tip: The fat in the sour cream protects the dough from drying out while providing a creamy base.
6 ✓

Scatter evenly with the onion and bacon.

Tip: The rendered bacon fat flavours the onion and sour cream.
7 ✓

Bake in the hot oven for 10-12 minutes until the edges are dark brown, crispy, and the bacon is browned.

Tip: Watch it, as the thin dough can burn suddenly!
8 ✓

Serve immediately, piping hot, sliced on a board.

Tip: This dish cannot wait, it's best fresh.

Recipe FAQ

Why did the dough turn out hard?
You left it too thick or baked it too long at a low temperature. This dough needs 'shock-baking': very hot oven, short time.
Can I use yeast?
The original recipe usually doesn't use it, making it crispier and more cracker-like. With yeast it becomes softer and more bread-like.

Ingredients

  • 250 g Flour (Plain flour)
  • 125 ml Lukewarm water
  • 15 ml Olive oil or sunflower oil
  • 5 g Salt
  • 200 g Full-fat sour cream (or Crème fraîche)
  • 2 pieces Red onion or brown onion
  • 100 g Smoked bacon (lardons or strips)
  • 2 g Freshly ground black pepper