Flammekeuch
Discover the irresistible flavors of Flammekeuch, a rustic Alsatian specialty that combines a paper-thin crust with a rich, creamy topping. Often referred to as Tarte Flambée, this dish features a crispy base made from a simple dough of flour, water, and olive oil, layered with a luscious blend of tangy fromage blanc and crème fraîche, seasoned with nutmeg and black pepper. Topping it all off are golden caramelized onions and smoky, crispy bacon lardons, baked to perfection in a blazing hot oven for a beautifully charred edge. Ideal as an elegant appetizer or a light main course, Flammekeuch is easy to prepare and delivers gourmet flavor in just 35 minutes. Whether you're hosting a dinner party or indulging in a casual weeknight treat, this authentic recipe truly captures the essence of Alsatian cuisine. Keywords: Flammekeuch recipe, Tarte Flambée, Alsatian cuisine, crispy thin crust, caramelized onions, bacon lardons, easy French appetizer.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 ml Water
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 100 g Fromage blanc (substitute: Greek yogurt)
- 100 g Crème fraîche
- 1 pinch Nutmeg
- 1 pinch Ground black pepper
- 2 medium Onions
- 150 g Smoked bacon lardons
- 1 tbsp All-purpose flour (for dusting)
Instructions
In a large mixing bowl, combine the flour and salt. Add water and olive oil, then knead into a smooth dough. Cover with a cloth and let it rest for 10 minutes.
Thinly slice the onions and set aside.
In a medium pan over medium heat, sauté the lardons until golden brown, then remove and set aside. In the same pan, caramelize the sliced onions until soft and slightly golden. Remove from heat.
In a small bowl, mix the fromage blanc and crème fraîche. Season with a pinch of nutmeg and black pepper. Stir until smooth.
Preheat your oven to 250°C (480°F), or as high as it will go. If you have a pizza stone, place it in the oven to preheat.
Dust your work surface with flour and roll out the dough as thinly as possible (approximately 1–2 mm). Transfer the rolled dough to a baking sheet lined with parchment paper.
Spread an even layer of the fromage blanc mixture over the dough, leaving a small border around the edges. Scatter the caramelized onions and crispy lardons evenly over the top.
Bake in the preheated oven for 10–15 minutes, or until the edges are golden and the base is crisp. If using a pizza stone, transfer the dough directly onto the hot stone for best results.
Remove from the oven, slice, and serve immediately. Enjoy Flammekueche as a delightful appetizer or light main course.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.1 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
