
Flammkuchen
Serves 4
A crackery-dough crust covered in crème fraiche, bacon lardons and caramelized onions. Sounds delicious doesn’t it? It’s a recipe with an interesting history and is an easier alternative to traditional pizza that comes together in 45 minutes or less.
Hailing from the Alsace region of what is now part of France, Flammkuchen (or Flammekuche) dates back to the 4th century. It literally means ‘flame cake’ and was a flatbread spread with cream that was used to test the heat of the bread ovens before the baking day began. It eventually took on the traditional toppings of onion and bacon and can be found all over Germany and France, where it is also known as Tarte Flambée.
The best part about Flammkuchen, is that the dough doesn’t use yeast, so therefore doesn’t need to rise or have any long resting time. You simply make the dough in a bowl, knead it to combine and let it rest while you cook the toppings. I rolled my dough out into a rectangle and cooked it on a sheet pan, but a pizza stone would work as well. Enjoy!
Pair with...
Ingredients
Dough:
2 cups AP flour
1/2 tsp salt
2 tbsp olive oil
1/2 c warm water (you may not need all of the water)
Topping:
1 ½ cups crème fraiche, sour cream or yogurt
½ lb bacon, cut into bite-sized pieces
2 large onions, halved and sliced thin
6 oz Gruyere
Preparation
Preheat oven to highest temperature (usually 500 degrees).
Mix the dough ingredients in a bowl and use just enough water to combine.
Turn dough onto a floured surface and knead for 5 minutes and form into a ball. Set aside.
Sauté bacon in a pan until cooked but not crisp, about 5-10 minutes. Drain on paper towels and set aside.
Pour off excess bacon fat and sauté onions until soft, about 10 min. Cook longer if you want more caramelization.
Remove from pan and combine with bacon.
Roll dough out in a rectangle shape and lay in a sheet pan.
Add crème fraiche, cheese and the onion and bacon mixture.
Place in the oven and cook until dough is crispy, 15 minutes.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!