Flammkuchen 2-ways: Sweet and Savory

Does Flammkuchen exist in North America? Somehow, I highly doubt it. I don’t remember ever seeing this on a menu, or in a recipe book there. It was only after moving to Berlin 5 years ago that I discovered this pizza-like pie dish. Flammkuchen (or Tarte Flambée in French) originates from the region of France that borders Germany, Alsace. However, it is also popular here in Berlin, with some great restaurants, such as Gugelhof and Chez Gino, offering this dish on their permanent menu.

We have prepared 2 versions of the famous flammkuchen in this post: a savory version with red onions and bacon and a sweet version with pears, basil and goat cheese. As always, we found a way to make this lactose free by using Chavroux goat cheese spread instead of the classic crème fraîche/schmand.

The Recipe

Basic Flammkuchen dough

250 g wheat flour (type 550)

50 g rye flour (type 1150)

1/2 tsp fine sea salt

150 ml warm water

1/2 a package of dry yeast or 15 g of fresh yeast

1 tablespoon olive oil

Preparation:

Mix the warm water in a small bowl with the yeast and the sugar. Add the flour, salt and olive oil into a large bowl and form a small basin in the middle. Slowly pour the yeast mixture into the flour while mixing it in. Kneed until you have a smooth dough. Form a ball and dust with some extra flour. Cover the bowl with a moist towel and let the dough rise for about 30 min in a warm, non-drafty spot.

Classic Savory Flammkuchen

Serves 1 person

100g Chavroux (for a lactose free version) or  Crème fraîche

20 g water

1 large red Onion, thinly sliced.

5 slices of bacon

Fresh nutmeg

fresh chives

salt and pepper

Preparation:

You will be using half of your prepared dough for this recipe. Roll it out as thinly as possible and put it in the oven, ideally on a pizza stone for about 2 minutes. This will make the dough more manageable.

In the meantime, chop up the bacon into little pieces. Fry it over medium heat until it just starts to get a little crunchy (about 3-5 minutes).

Mix the water with the Chavroux until you have the consistency of crème fraîche. Add a pinch of salt and grate some nutmeg into the mix. Add a generous layer of this creamy mixture to the pre-cooked dough.  Add the onion slices and the bacon on top.

Bake for about 12-15 minutes on a pizza stone or on parchment paper. You want the bottom of the flammkuchen to be slightly browned but not burnt. Serve with fresh chives sprinkled on top.

Sweet Pear, Goat Cheese and Basil Flammkuchen

Serves 1 person

100g Chavroux (for a lactose free version) or  Crème fraîche

1-3 tsp water

1 ripe pear, thinly sliced

50 g crumbly goat cheese

some fresh basil leaves

salt

Preparation:

You will be using the other half of your prepared dough for this recipe. Roll it out as thinly as possible and put it in the oven, ideally on a pizza stone for about 2 minutes.  Take it out of the oven and let it cool.

Add a teaspoon or 2 of water to the Chavroux until you have the consistency of crème fraîche. Add a pinch of salt to this mix. Add a generous layer of this creamy mixture to the pre-cooked dough.  Add the pear and the goat cheese.

Bake for about 12-15 minutes on a pizza stone or on parchment paper. You want the bottom of the flammkuchen to be slightly browned but not burnt. Serve with the fresh basil leaves sprinkled on top.

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Comments
8 Responses to “Flammkuchen 2-ways: Sweet and Savory”
  1. emmycooks says:

    These flavors sound so good! Is this basically like a less-cheesy thin crust pizza?

  2. I like the idea of such a thin, crisp crust – the pear and goat’s cheese version sounds divine.

  3. kassiastclair says:

    This looks delicious – would a pear and blue cheese version be too much?

  4. Raphaelle says:

    Love this kind of recipes, looks simple, healthy and delicious.

  5. petit4chocolatier says:

    Love both! Delicious 🙂

  6. Mathilda Murray says:

    That looks very very yummy! LECKER!
    I will try to cook this for my colleagues since we always have to cook for eachother!!!
    I hope the recipe is easy enough for me. . . 😉

    I have found the one or other good lunch here:

    https://www.facebook.com/smartcaruk/app_538476539514757?ref=ts

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  1. […] 2. Flammkuchen or Tarte Flambée – I first had this in the Alsace region of France on a day trip this past December.  I have been hooked on this ever since then.  I have even made it in the Winter and will probably make it again soon!  It is the combination of delicious caramelized onions, bacon, fromage blanc (quark or farmers cheese), creme fraîche and nutmeg.  It is such a simple dish yet it shines!  I used this recipe, granted I made my own dough similar to this recipe. […]

  2. […] and has a very pleasant inner square to sit in when the weather is excellent. We tried the “Flammkuchen“, which is a local specialty. It is similar to a pizza but without the tomato sauce and with […]



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