Flammkuchen (thin Alsatian-Baden tart with sour cream, bacon and onion)

Flammkuchen (French tarte flambée) is the shared dish of Alsace, Baden and the Palatinate: a thin, crisp base with sour cream, onion and bacon. It was originally used to check the temperature of the bread oven. A quick supper, it is a favourite in wine and beer gardens.

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Method

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1. Knead the dough ingredients into a smooth dough and let it rest covered for 15 minutes. ⏱ Timer: 15 min
2. Mix the sour cream with the quark, salt, pepper and nutmeg.
3. Heat the oven as high as possible (250-270 °C) and put a baking tray or baking stone inside.
4. Divide the dough into two parts and roll out very thin (2-3 mm), in a rectangle or round.
5. Spread with the sour cream mixture and scatter with onion rings and bacon strips.
6. Slide onto the hot tray on baking paper and bake for 8-12 minutes, until the edges are crisp and the bacon is golden. ⏱ Timer: 8 min
7. Sprinkle with chives and cut into pieces while still hot.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Roll the dough out very thin, because a thick base will not turn crisp.
• Use the highest temperature and preheat the tray so the bottom bakes properly.
• Cut the onion thin so it cooks while baking and does not stay raw.

Frequently asked questions

How is it different from pizza?

Flammkuchen is much thinner, made from a yeast-free dough, and topped with a sour cream base rather than tomato.

What variations are there?

With mushrooms, cheese, apples, or sweet, with apples and cinnamon.

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