Flammekueche (Alsatian Tart)
Experience the rustic charm of Alsace with this traditional Flammekueche, a thin, crispy tart adorned with a rich, creamy crème fraîche base. Crowned with sweet caramelized onions and savory bacon, each bite offers a delightful contrast of textures and flavors. This simple yet elegant dish is perfect as a light meal, a sophisticated appetizer, or a unique party snack.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 655 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 125 mlwater, lukewarm
- 1 tbspolive oil
- 0.5 tspsalt
topping
- 2 pcsyellow onion, thinly sliced
- 150 gbacon, diced
- 200 gcrème fraîche
- 0.25 tspblack pepper, freshly ground
- 1 pinchnutmeg, freshly grated
Equipment
Large mixing bowl · Rolling pin · 2× Baking sheet · 2× Parchment paper · Chef's knife · Cutting board · Small bowl · Whisk
The method
Step by step
- 1
Preheat your oven to 220°C (425°F) with a baking sheet inside to ensure a crisp crust from the start.
About 15 min
Cook’s note: Preheating the baking sheet helps to create a crispier bottom crust, mimicking a pizza oven effect.
- 2
Combine the all-purpose flour, lukewarm water, olive oil, and salt in a large mixing bowl.
About 2 min
Cook’s note: Ensure the water is lukewarm (around 35-40°C or 95-105°F) to help activate the gluten in the flour without cooking it.
- 3
Mix the ingredients until a shaggy dough forms, then transfer it to a lightly floured surface.
About 1 min
- 4
Knead the dough for approximately 5-7 minutes until it becomes smooth, elastic, and no longer sticky.
About 7 min
Cook’s note: Proper kneading develops the gluten, which is essential for a thin, pliable, and crispy crust.
- 5
Divide the kneaded dough into two equal portions.
About 1 min
Cook’s note: For even tarts, use a kitchen scale to weigh the dough portions.
- 6
On a well-floured surface, roll out each dough portion very thinly into an oval or rectangular shape, aiming for a thickness of about 2-3 mm.
About 5 min
Cook’s note: The key to authentic Flammekueche is an incredibly thin crust; roll it as thin as you possibly can without tearing.
- 7
Carefully transfer each rolled-out dough base onto separate sheets of parchment paper.
About 1 min
Cook’s note: Rolling the dough directly on parchment paper can make transferring it to the hot baking sheet much easier.
- 8
In a small bowl, whisk together the crème fraîche with black pepper and a pinch of freshly grated nutmeg.
About 1 min
Cook’s note: Freshly grated nutmeg offers a more aromatic and intense flavor compared to pre-ground.
- 9
Spread an even, thin layer of the seasoned crème fraîche mixture over each dough base, leaving a small border (about 1 cm) around the edges.
About 2 min
Cook’s note: Avoid over-applying the crème fraîche, as too much can make the crust soggy.
- 10
Evenly distribute the thinly sliced yellow onion and diced bacon over the crème fraîche layer on both tarts.
About 2 min
Cook’s note: Slice the onions as thinly as possible for optimal caramelization and a delicate texture.
- 11
Carefully slide one parchment-lined tart onto the preheated baking sheet in the oven.
About 1 min
Cook’s note: Work quickly to prevent the oven from losing too much heat.
- 12
Bake for 12-15 minutes, or until the edges are deeply golden brown and crispy, the onions are tender and slightly caramelized, and the bacon is cooked through and rendered.
About 15 min
Cook’s note: Oven temperatures can vary, so monitor the tart closely, especially towards the end of the baking time, to prevent burning.
- 13
Remove the first tart from the oven and repeat the baking process with the second tart.
About 15 min
- 14
Once baked, transfer the Flammekueche to a cutting board, slice into rustic pieces, and serve immediately while still hot and crispy.
About 1 min
Cook’s note: Flammekueche is best enjoyed straight from the oven to savor its crisp texture.
Per serving
Nutrition
- Calories
- 655.2kcal
- Protein
- 21.8g
- Carbs
- 55.1g
- Fat
- 38.4g
- Fibre
- 2.8g
- Sugar
- 4.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve this delightful Flammekueche with a crisp green salad dressed with a light vinaigrette for a complete meal. A dry Riesling or a light-bodied Pinot Noir would pair beautifully with its rich flavors. For a vegetarian option, simply omit the bacon and add thinly sliced mushrooms or leeks.
Store any leftover Flammekueche in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-8 minutes, or until heated through and crispy. Avoid microwave reheating, as it will make the crust soggy.
More recipes
All recipesbeverage
Berry Kompot
This traditional Eastern European fruit beverage is made by simmering a variety of fruits in water with a touch of sugar. It's a refreshing and naturally sweet drink, perfect for any time of year. Enjoy it warm or chilled.
1 hr 30 min 137 kcalsauce
Mojo Picón
Experience the vibrant flavors of the Canary Islands with this authentic Mojo Picón. This fiery red sauce, bursting with garlic, sweet paprika, and a hint of chili, offers a perfect balance of aromatic spice and tang. It's an incredibly versatile condiment, ideal for drizzling over roasted potatoes, grilled vegetables, or as a zesty dip.
40 min 264 kcalside dish
Vegan Kkakdugi (Radish Kimchi)
Experience the vibrant crunch and spicy tang of this authentic Vegan Kkakdugi, a Korean radish kimchi bursting with savory gochugaru, fresh ginger, and garlic. Each cube of daikon radish is perfectly fermented, offering a refreshing and addictive side dish that elevates any meal with its distinctive texture and bold flavor.
1 day 76 kcalsalad
Tabbouleh
This vibrant Middle Eastern Tabbouleh is a refreshing symphony of finely chopped fresh parsley and mint, juicy tomatoes, and tender bulgur. Brightened with a zesty lemon and olive oil dressing, it's a light, herbaceous salad perfect as a side or a healthy main course.
55 min 226 kcalmain course
Romperopas
A classic Mexican dish designed to use leftover shredded beef. The meat is pan-fried with onions, tomatoes, and garlic until savory and slightly crispy at the edges. It's a quick, flavorful main course perfect for filling tacos or serving alongside rice and beans.
35 minside dish
Batbout (Moroccan Pita Bread)
Batbout is a soft, chewy Moroccan flatbread, similar to pita, that puffs up beautifully when cooked. It's traditionally cooked on a griddle or pan and is perfect for various fillings or as an accompaniment to tagines and stews. This vegan version uses a blend of semolina and all-purpose flour for an authentic texture.
1 hr 40 min 287 kcaldinner
Stifado (Greek Beef or Rabbit Stew)
This traditional Greek stifado features tender beef or rabbit slow-cooked in a rich, aromatic tomato sauce with pearl onions and warm spices. It's a hearty and comforting stew, perfect for a satisfying dinner.
3 hr 30 min 841 kcal