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Loading...Alsatian Flammekueche is a beloved specialty from France's northeastern Alsace region, traditionally baked in wood-fired ovens until the thin crust chars at the edges. A smear of crème fraîche, smoky lardons, and sweet onions deliver the perfect balance of rich, salty, and crisp. It is a quintessential dish of the winstubs (Alsatian wine taverns) and is best served piping hot with a crisp Riesling.
Prep Time35 mins
Cook Time12 mins
Total Time47 mins
Servings4
Yield1 large flatbread (4 servings)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 13 gSaturated Fat
- 38 gCarbs
- 2 gFiber
- 5 gSugar
- 16 gProtein
- 720 mgSodium
- 285 mgPotassium
- 95 mgCalcium
- 2.5 mgIron
- 4 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the dough
- 250 g all-purpose flour
- 1 tsp fine sea salt
- 1 tsp active dry yeast
- 1 tbsp olive oil
- 125 ml lukewarm water
For the topping
- 200 g full-fat crème fraîche (or sour cream)
- 150 g smoked lardons or thick-cut bacon, diced
- 2 medium yellow onions, halved and thinly sliced
- 1 tbsp olive oil
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp freshly ground black pepper
- 1/4 tsp fine sea salt
- 2 tbsp snipped fresh chives
Directions
- Make the dough: stir the flour, salt, and yeast together in a bowl, then add the olive oil and lukewarm water. Mix to a shaggy dough, then knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Cover with a clean towel and let rest for 30 minutes.
- Preheat the oven to 250°C (480°F) with a pizza stone or heavy baking sheet on the middle rack for at least 20 minutes so it is scorching hot.
- Prepare the topping: warm the olive oil in a skillet over medium heat and cook the onions with a pinch of salt for 4 to 5 minutes until just translucent and lightly golden. Stir the crème fraîche with the nutmeg, pepper, and salt in a small bowl until smooth.
- Roll the rested dough on a sheet of parchment paper into a very thin oval or rectangle, about 30 by 40 cm (12 by 16 inches), keeping the edges slightly rustic. Transfer the parchment and dough onto a baking sheet or peel.
- Spread the seasoned crème fraîche over the dough in a thin, even layer, leaving a 1 cm border around the edges. Scatter the sautéed onions evenly over the surface, then distribute the lardons on top, pressing them in lightly.
- Slide the flatbread (with parchment if using) onto the hot stone or baking sheet and bake for 10 to 12 minutes, until the crust is puffed, blistered, and deeply golden with a few charred spots, and the topping is bubbling.
- Remove from the oven, slide onto a board, and immediately scatter the fresh chives over the top. Cut into rustic rectangles with a pizza wheel and serve straight away while the crust is still shatteringly crisp.
Cook’s Notes
- The dough must be rolled paper-thin; thickness is what makes a true Flammekueche and not a quiche.
- If you cannot find lardons, substitute thick-cut smoked bacon diced into 1 cm pieces.
- A screaming-hot pizza stone is the secret to the characteristic crisp base and charred bubbles; preheat it for at least 20 minutes.
- Eat Flammekueche the moment it leaves the oven as the crust softens quickly and the contrast between crisp dough and cool crème fraîche is lost after a few minutes.
