Alsatian Flammkuchen (Flammekueche), Tarte Flambée


Bread dough:

  • 2 1/3 cups all-purpose white flour
  • 1/2 tsp salt
  • 3/4 cup lukewarm water
  • 15 gr (approx. .5 oz.) fresh yeast or use 1 1/2 tsp active dry yeast
  • 1 tbsp extra virgin olive oil (use garlic or truffle infused oil if you like)

Traditional topping:

  • 1 cup (8 oz.) Crème fraîche or alternatively 7/8 cup sour cream mixed with 1/8 cup whole milk
  • 1/2 cup fromage blanc or alternatively quark, cream cheese or a combination of both
  • 75 – 100 gr (approx. 3 – 4 oz.) smoked bacon
  • 75 – 100 gr (approx. 3 – 4 oz.) smoked bacon 1/2 cup thinly sliced red onions
  • Salt, freshly ground black pepper and freshly grated nutmeg to taste (caraway seeds can also be used but go sparingly)

Smoked salmon and shrimp topping:

  • 50 – 75 gr (approx. 2 – 3 oz.) smoked salmon and 50 – 75 gr (approx. 2 – 3 oz.) small fresh-water shrimp
  • Freshly chopped fresh dill to taste
  • A lemon for squeezing over the baked Flammekueche
  • Optional: For an authentic twist, do as the Alsatians do and use grated gruyere or munster cheese over top of the Flammekueche. Thinly sliced fresh button or wild mushrooms can also be used for a robust forest-style flavour.


  • Begin by dissolving the yeast in the water and allow to sit for 5 minutes.
  • Mix the flour with the salt and form a well in the middle. Pour in the yeasty water and extra virgin olive oil and mix thoroughly.
  • Knead the dough until it is smooth and elastic adding in more flour in small portions if required.
  • Place the dough in a lightly greased bowl and lightly grease the surface of the dough with olive oil as well. Allow to rise in a warm place for an hour or until it has at least doubled in size.
  • Remove from the bowl and punch down gently to remove some excess air. Split the dough into two equal pieces. Allow to rise a second time for 40 minutes.
  • On a piece of parchment paper, roll out the dough to form a rectangle. Round is fine as well. The key here is that the dough is very thin (0.5 cm or 0.2″). Leave the paper to bake on directly.
  • Spread the fromage blanc thinly on the dough and top with the bacon and onion.
  • Whisk the crème fraîche until completely smooth and runny and drizzle amply over all the bacon and onion.
  • Season to your liking with salt, pepper, nutmeg and/or caraway seeds.
  • Bake in a preheated oven on a preheated baking/pizza stone or an inverted cookie sheet at maximum until the edges char lightly and the surface begins to brown lightly. About 1.5 to 2 minutes at 350C (662F). This baking time will depend greatly on how thick or thin your dough is. Control your heat and stay close to your Fornetto or oven to monitor.