🇩🇪 Germany recipe
Flammkuchen
Flammkuchen, or tarte flambee, hails from the Alsace-German border region where it was originally baked in the residual heat of bread ovens to test the temperature. The wafer-thin dough is spread with creme fraiche instead of tomato sauce, then topped with tissue-thin onion rings and smoky lardons. Baked at scorching heat, the edges char and blister while the center stays creamy.
Prep15 mins + 30 mins rest
Cook12 mins
Serves4
Difficultyeasy
Ingredients
- For the dough:
- 250g plain flour
- 125ml warm water
- 2 tablespoons vegetable oil
- Half teaspoon salt
- For the topping:
- 200g creme fraiche
- 100g fromage blanc or sour cream
- 2 large white onions, halved and very thinly sliced into half-moons
- 150g thick-cut smoked speck or lardons, cut into thin strips
- Freshly ground black pepper
- Freshly grated nutmeg
- Fresh chives, snipped, for garnish
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 380
- Protein
- 12 g
- Carbs
- 44 g
- Fat
- 16 g
