The Flammkuchen is a thin unleavened dough topped with sour cream or herbed crème fraîche (sometimes replaced or mixed with ricotta), onions, and bacon.
▶Being a specialty of Alsace (a French region bordering Germany), it is also called “Tarte Flambée”, and it is indeed a Franco-German specialty.
In Germany, it is especially typical of Baden.
▶ The name (flaming tart) comes from the fact that it is cooked in a wood-fired oven at a live flame. In the past, in Alsatian villages, to bake bread in the large communal wood-fired oven, these tarts were baked while waiting for the oven to reach the right temperature for the bread.
▶It is traditionally rolled up and eaten with hands.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: European
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 1/2 cup water
- to taste olive oil
- to taste salt
- 7 tbsp sour cream (or cream or half ricotta and half cream)
- to taste herbs
- 2 onions
- 3.5 oz smoked bacon (diced)
- to taste salt and pepper
- to taste chives
Steps
For the base: knead the water with oil, flour, and salt.
Let the dough rest for 30 minutes.
For the topping: combine the sour cream (or ricotta and/or cream) with herbs, salt, and pepper.
Slice the onions finely.
Roll out the dough, spread the cream mixture, add the onions and smoked bacon.
Bake in the oven at 482°F for 10/15 minutes.
Sprinkle with chives.
Flammkuchen is one of the dishes you can find among the stalls at Oktoberfest.
The popular festival held in Munich from the penultimate weekend of September to the first weekend of October.
It is the most famous event hosted in the city and the largest fair in the world.
