By Katya Lyukum
Flammkuchen | Tarte flambée
9 steps
Prep:20minCook:8min
It is known as Tarte Flambée in France and as Flammkuchen in Germany. The dish is popular in both countries, and there are many variations for the dough and the toppings. The standard basic version is made with a thinly rolled rectangle of dough, which is covered with a generous layer of Schmand/crème fraîche/20-30% butterfat sour cream, topped with onions and speck/lardons/small strips of lightly smoked uncured meaty bacon, seasoned with pepper and salt, and baked in a wood-fired oven.
Flammkuchen was the first thing I wanted to recreate at home after my Germany trip. I tried many variations until my German friend, Anna, asked a local pro for Hessen regional recipe. With additional helpful notes from her Mom, I was finally able to come very close to the original I enjoyed. The recipe below is the best version of flammkuchen I could make so far in Texas.
Updated at: Thu, 17 Aug 2023 05:00:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
11
Moderate
Nutrition per serving
Calories175.6 kcal (9%)
Total Fat10.5 g (15%)
Carbs16 g (6%)
Sugars1 g (1%)
Protein3.9 g (8%)
Sodium237.7 mg (12%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
for dough (for 2 pies 18" by 13" (46 by 33 cm)
300gwheat flour
bread, King Arthur brand preferred
1gInstant Yeast
150mlwater
lukewarm
6gkosher salt
6gsugar
1 Tbspavocado oil
or any vegetable oil
for toppings (for 2 pies 18" by 13" (46 by 33 cm)
Instructions
for dough
Step 1
Measure all ingredients. In a bowl, mix flour and SAF yeast. In a cup, combine water, salt, and sugar. Stir until salt and sugar are dissolved. Stir in oil and add to the flour. Knead a soft dough.
Step 2
Lightly oil a container with a lid. Shape the dough into a ball and place it in the container. Keep closed at room temperature for 1 hour to let the yeast start working. The amount of yeast in this recipe is minimal. Its purpose is to leaven the dough just enough to produce a lighter, more easily chewed, but still very thin crust.
for leeks
Step 3
Slice and wash leeks, white part only. Shake leeks well in a strainer to remove extra water before cooking them.
Step 4
Melt butter in a sauté pan over medium-high, and sauté leeks till tender and sweet, with first signs of caramelization. Season with salt and freshly ground black pepper and let them cool to room temperature. They can be cooked in advance and refrigerated until ready to use.
for baking
Step 5
Preheat oven to 425F, baking stone on the middle rack. Slice bacon strips.
Step 6
Divide the dough in half and shape each one into a ball. On a dusted with flour work surface, roll each ball of the dough in three steps, giving the dough a few minutes to rest after every step of stretching. Roll one ball to ~1/4" thick rectangular, then repeat with a second one. Roll the first one ~1/8" thick, repeat with the second one. Finally, roll them for the third time to ~1/16" thickness. The flammkuchen shape is usually rectangular or oval. Transfer rolled dough on parchment paper and prick it with a fork.
Step 7
Mix creme fraiche with egg yolks, divide into 2 portions, and spread the mixture on both crusts to the edge. Arrange half of the leeks and bacon evenly. Season with salt and pepper, sprinkle with half of the shredded cheese.
Step 8
Bake on hot stone for 8-9 minutes. Repeat with the second flammkuchen.
Step 9
Slice and serve hot with a glass of cold riesling.
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