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Classic Flammkuchen / Tarte Flambée (Crisp Thin Crust with Crème Fraîche, Smoky Bacon and Onions)
The iconic specialty of the Rhine valley: an ultra-thin, cracker-crisp unleavened crust smothered in creamy crème fraîche, nutmeg, sliced sweet onions, and smoky bacon lardons.
Prep
15 min
Cook
12 min
Total
27 min
Oven
250°C (230°C vent.)
Ingredients
servings
4
- All-purpose flour250 g
- Lukewarm water120 ml
- Sunflower oil2 tbsp
- Crème fraîche or heavy sour cream200 g
- Smoked bacon lardons150 g
- Sweet onion, very thinly sliced1 pc
- Ground nutmeg1 pinch
- Salt1 tsp
Preparation Steps
1
Preheat oven to maximum temperature (250°C), preferably with a baking stone or heavy sheet inside.
5 min timer
2
Knead flour with water, oil, and 1/2 tsp salt for 5 minutes into a pliable dough. Divide in two and roll each on parchment paper wafer-thin (under 2 mm).
6 min timer
3
Spread crème fraîche seasoned with nutmeg, salt, and pepper over dough. Scatter thinly sliced onions and bacon lardons. Bake at 250°C for 10-12 minutes until blistered and crisp. Slice and serve hot.
12 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
14g
Carbohydrates
48g
Fat
19.5g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
