Dinner · 45 min · german

Flammkuchen — Alsatian Tarte Flambée

If you like all-purpose flour, you’ll love this German dinner — 45 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Warm water
• 2 tbsp Olive oil
• 1 cup Creme fraiche (or heavy cream)
• 1 Yellow onion
• 6 oz Bacon lardons
• 0.5 cup Gruyere
• 0.25 tsp Nutmeg

Steps

1. Mix the flour, water, oil, and a teaspoon of salt into a smooth dough, knead 5 minutes, and rest 20 minutes. Flammkuchen dough has no yeast — it should roll paper-thin and bake cracker-crisp.
2. Heat your oven as hot as it goes — 500°F or more — with a pizza stone or inverted sheet pan inside.
3. Roll each quarter of dough into a thin oval and spread with a thin layer of crème fraîche seasoned with salt, pepper, and nutmeg. Scatter with paper-thin onion slices and lardons, plus a whisper of Gruyère.
4. Bake 8 to 10 minutes until the edges blister and char in spots and the bottom is crisp. That leopard-spotted char is the goal.
5. Slide onto a board, cut into squares, and serve immediately with a crisp green salad. The Alsatian sweet version — apples, cinnamon, calvados — is dessert and entirely worth a second bake.

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