Easy and delicious tarte flambée recipe for simple Alsatian tarte flambée with bacon, onions and sour cream. We have put additional spring onions on the crunchy tarte flambée dough, however, you can bake the tarte flambée according to the original recipe from Alsace without. Quickly finished and really tasty has become our recipe.
🇩🇪🇺🇸One recipe, two kitchens — grams ⇄ cups, switch right in the card.
Flammkuchen is often called German pizza, but it is really its own thing: a paper-thin, cracker-crisp base from Alsace and southwest Germany, topped with crème fraîche, onions and bacon instead of tomato and cheese. There is no yeast and no rising time, so it goes from bowl to table in under 30 minutes — which makes it one of the easiest weeknight dinners in the whole German recipes collection, and a natural centerpiece for an Oktoberfest evening.
Quick and delicious tarte flambée recipe for simple Alsatian tarte flambée with bacon, onions and sour cream. We put additional spring onions on our crispy flat pizza-like dough, however, according to the original recipe of Alsatian tarte flambée, they do not belong. The thin pizza from France is ready super fast and requires only simple ingredients for the thin crispy dough.
Mix the ingredients for the tarte flambée dough - if the dough is too sticky, add some more flour.
Then let the dough rest for about 25 minutes. I prepare the ingredients for the topping in the time. Warm up the pizza stone in the oven at 275 °C.Start 25 minutes timer here
Now divide the dough in half and roll each out as thinly as possible with a rolling pin. I always like to take two sheets of baking paper and plenty of flour.
For the topping, first mix the sour cream, salt, pepper and a little nutmeg if desired and spread on the 2 tarte flambée.
Then spread a finely chopped vegetable onion or red onion on the sour cream. Add the small cubes of bacon and, if desired, finely chopped spring onions.
Per tarte flambée you need about 7-8 minutes baking time on the pizza stone at 275 °C whereby the edges become darker and bubbles form. Without pizza stone prefer to bake at 200 °C , but then for about 20 minutes. Then cut into small pieces and serve directly warm.Start 7 minutes timer here
Nutrition per serving
850kcal
35 gFat
101 gCarbs
31 gProtein
5 gSugar
More recipes atpurefood.tv
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Instructions for baking the tarte flambée
Mix the ingredients for the dough – if the dough is too sticky, add some more flour. Then, at best, let the dough rest for about 25 minutes.
I prepare the ingredients for the topping during this time. Warm up the pizza stone in the oven at 275°C top and bottom heat. (Without the pizza stone, it is better to bake at 200°C, but then for about 20 minutes).
Now divide the dough in half and roll each out as thinly as possible with a rolling pin. I like to use two sheets of baking paper and a lot of flour.
For the topping, first mix the sour cream, salt, pepper and spread on both tarte flambée. For an even more intense flavor, you can stir some nutmeg into the mixture.
Then spread a finely chopped vegetable onion or red onion on each sour cream. Then spread the small cubes of bacon and, if necessary, finely chopped spring onions.
Per tarte flambée you need about 7-8 minutes baking time on the pizza stone. Then cut into small pieces and serve directly warm.
Crispy thin tarte flambée, like in Alsace – easy and quick homemade…
I had no contact with Flammkuchen in my life for a long time. Maybe it was because of the name that I always chose something else in the restaurant, instead of a “flamed cake”? Somewhat better known in our region was the thick onion tart. However, even that is rarely the first choice as a child, if you could wish for it pizza.
In the meantime, as a pizza fan, I have also become a tarte flambée fan. So simple ingredients as a recipe for crispy tarte flambée that it is now always baked itself. The first time I ate him consciously in Zweibrücken near Saarbrücken, quasi on the French border to Alsace and was directly thrilled. My perfect alternative to pizza is now the crispy thin tarte flambée, the french pizza version.
Traditional tarte flambée recipe
Traditionally from France, it is served without scallions. I like both versions and always change something here with the ingredients. Sometimes I use different onions and if I’m out of bacon cubes, I may use hand-pulled strips of ham as a topping.
The sour cream can be thinned with a little low-fat quark, but I prefer pure sour cream on my thin onion cake. If you want to be more experimental, you can also use teriyaki sauce or tomato sauce as a base for any toppings. The dough is simply the fastest and easiest dough for all pizza variations.
Bake on the pizza stone
The tarte flambée is crispiest when it’s rolled out really thin and then baked on a hot pizza stone. It can be done without a pizza stone, of course, but we got the best results with the extreme temperature of the hot stone. When you see the dough start to bubble on the outer edge and it turns slightly brown, then the baking time is over.
You can serve French pizza as a snack or as a main meal. I like to share with friends before dinner to shorten the wait for the main course. This little snack is flexible to use and quick to make since you don’t add yeast or leavening agents to the dough. Baking also works without waiting time with the dough, only it likes to look a little more together. Alternatively, we like to serve our ciabatta for dinner.
In the summer we like to combine it with our Greek salad or our melon salad. This tarte flambée recipe is optimal for a small snack in summer and of course tastes even better outside in the garden, on the terrace or on the balcony.
We love to alternate between pizza and tarte flambée recipes and of course, the simple dough is one of our current favorites. Have fun baking it!
Frequently Asked Questions
What can I use instead of crème fraîche?
Crème fraîche is sold in most larger US supermarkets near the sour cream, but full-fat sour cream is a perfectly good stand-in — stir a spoonful of heavy cream into it to loosen the texture. Do not use low-fat sour cream, as it splits and goes watery under the high oven heat. Some bakers use a mix of sour cream and cream cheese for extra body.
How do I get the base really thin and crisp?
Roll the dough as thin as you physically can — you should almost be able to see through it — and do not be shy about using flour. Bake it as hot as your oven goes, ideally 480–500 °F (250–260 °C), on a preheated pizza stone or an upside-down baking sheet. It needs only 10–12 minutes. A thick base or a lukewarm oven is what produces a soft, bready result.
What toppings are traditional?
The classic is crème fraîche, thinly sliced onion and Speck or bacon lardons — nothing else. Popular variations include mushrooms, or a sweet version with apple slices, cinnamon and a splash of Calvados served as dessert. Traditional Flammkuchen contains no cheese, though adding a little Gruyère is common and delicious.
Thank you for this delicious recipe — the dough is so much better than at a restaurant. A nice balance of crisp but still a little soft! The first time we tried it with crème fraîche, which wasn’t quite as tasty as our second try with sour cream. It also worked without a hitch using all-purpose flour, since that was all we had on hand.
If you can, please publish more simple dinner recipes like this one.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
11
MMyGermanBakeryTeam3 years ago
Hi Kirsten,
thank you so much for your feedback. I’ve already tried the crème fraîche version and didn’t find it quite perfect either. Sour cream just works better. There will definitely be more recipes in the coming weeks for dinner too — ones that come together quickly and are often even healthy.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
CChristel K.3 years ago
I had no idea it was this easy and tasted so good on top of that. We vacationed in Alsace and the Rhineland-Palatinate, and they always had tarte flambée for us there. So this is a lovely reminder of our trip, and it tastes so much better than at a restaurant.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
MMyGermanBakeryTeam3 years ago
Thank you, Christel, for your feedback!
I couldn’t agree more. I’ve been to Alsace and the Palatinate often too, and when you hear how often the base in hotels or restaurants is just a “ready-made product from a bag,” I lose all faith in the world! The dough is so easy to make and you know exactly what’s in it. At my house we only make flammkuchen at home now – I tend to skip it at restaurants…
Enjoy more recipes from me…
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
I have been baking and cooking for my family and community for years — honest recipes, all tested in my own kitchen and explained step by step so they turn out reliably for you too.
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Comments 4
Thank you for this delicious recipe — the dough is so much better than at a restaurant. A nice balance of crisp but still a little soft! The first time we tried it with crème fraîche, which wasn’t quite as tasty as our second try with sour cream. It also worked without a hitch using all-purpose flour, since that was all we had on hand.
If you can, please publish more simple dinner recipes like this one.
Hi Kirsten,
thank you so much for your feedback. I’ve already tried the crème fraîche version and didn’t find it quite perfect either. Sour cream just works better. There will definitely be more recipes in the coming weeks for dinner too — ones that come together quickly and are often even healthy.
I had no idea it was this easy and tasted so good on top of that. We vacationed in Alsace and the Rhineland-Palatinate, and they always had tarte flambée for us there. So this is a lovely reminder of our trip, and it tastes so much better than at a restaurant.
Thank you, Christel, for your feedback!
I couldn’t agree more. I’ve been to Alsace and the Palatinate often too, and when you hear how often the base in hotels or restaurants is just a “ready-made product from a bag,” I lose all faith in the world! The dough is so easy to make and you know exactly what’s in it. At my house we only make flammkuchen at home now – I tend to skip it at restaurants…
Enjoy more recipes from me…