This dish origins from the Alsace, the Palatinate and Baden. The tarte flambée has a base of thin bread dough topped with crème fraîche, onions and strips of bacon. Depending on the area, the name of this dish is flammekueche (Alsatian), Flammkuchen (German) or tarte flambée (French). There are many variations of the original recipe, both in terms of dough and spreads. Until the rise of pizza in the 1960s, this was a dish mainly prepared in the countryside.
Preperation: 30 minutes + 1 hour dough rise
Quantity: 2 persons
250 g of flour
3,5 g instant yeast
150 ml of water
1 red onion
1 yellow onion
100 g crème fraîche
125 g bacon
Put the flour, yeast, salt, oil and finally the water together in a bowl and knead into a smooth dough. Form the dough into a nice ball, rub lightly with some oil and place in a bowl. Cover the dish and let the dough rise until it has at least doubled in volume. (about an hour)
Preheat the oven to 200 C. Meanwhile, clean the onions, cut in half and cut into thin, half rings. Cut the bacon into pieces.
When the dough has risen sufficiently, take it out of the bowl and roll it out into one or two thin slices with a rolling pin. Do this immediately on Teflon foil or baking paper so that you can easily place the bottom on the baking tray. When the dough has rolled out nice and thin, brush it with crème fraîche, spread the onion rings and the bacon over it and grind some pepper over it.
Place the flammkuchen on the baking tray and place in the middle of a hot air preheated oven. Bake in about 15 minutes golden brown.
Enjoy your meal!
The book below is highly recommended for more Alsace recipes.
Instructional video of this recipe on youtube: