Flammkuchen, also known as Flammekueche or Tarte Flambée, is a delicious dinner option from the Alsace region that is easy to customize and definitely worth a try.
It is made with thin-crust dough and traditionally topped with crème fraîche (alternatively sour cream), thinly sliced onion, and bits of bacon. But there are many other topping ideas you can try (we have some recommendations below)!
As mentioned, Flammekueche comes from the Alsace region, which is located in the northeastern part of France bordering Germany. The region has changed hands between France and Germany a few times over the centuries and has a unique mix of French and German influence.
The dish is popular on both sides of the border (known as Tarte Flambée in most of France and Flammkuchen in Germany), and the classic version with onion and bacon is usually called “Alsatian-style” (Elsässer Art) in Germany.
It’s something we’ve eaten many times in the south of Germany and it’s also a popular street food at German fairs and festivals.
Ingredients
- All-purpose flour – For the dough.
- Salt – Some for the dough, and some to season the crème fraîche (if desired).
- Olive oil – Alternatively sunflower oil, canola oil, avocado oil, or similar.
- Water – For the dough. Use lukewarm water.
- Yellow onion – Alternatively a white onion.
- Crème fraîche – If you can’t find crème fraîche, sour cream also works well.
- Bacon – We use regular-cut bacon slices.
- Black Pepper – For seasoning the crème fraîche (optional).
Recipe Tips
- Make sure to roll out the dough so that it is thin. Flammkuchen is known for its thin crust.
- Don’t add too much crème fraîche (or sour cream) and don’t add it too early (add it just before placing it in the oven). Otherwise the middle may end up soggy.
- Go easy on adding extra salt since bacon is often quite salty.
- Every oven cooks differently, so the exact time until your Flammkuchen is done can vary quite a bit. Keep a close eye on it towards the end.
- Flammkuchen tastes best fresh, but you can prep the dough ahead of time. Let it rest for 30 minutes at room temperature, and then wrap it well and store it in the fridge for 1-2 days. Let it sit at room temperature for at least 30 minutes before rolling it out.
- There are lots of other tasty Flammkuchen toppings you can try, such as:
- Crème fraîche (or sour cream), smoked salmon, dill
- Crème fraîche, thin slices of parboiled potatoes, bacon
- Crème fraîche, leafy greens like fresh arugula and/or spinach, mushrooms
- Crème fraîche, dates or thin slices of pears, goat cheese, optional honey
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How to Make Flammkuchen – Step by Step Instructions
First, add the flour, salt, and olive oil to a large mixing bowl.
Mix using the spiral dough hooks of your electric mixer while slowly adding the water.
Then keep mixing until the dough has an elastic, slightly tacky consistency. Add more flour or water if needed.
Shape the dough into a ball and place it back in the bowl. Then cover with a clean dishtowel and let the dough rest for 30 minutes at room temperature.
Meanwhile, slice the onion into rings and the bacon into small pieces.
Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius), and sprinkle some flour on your work surface.
Roll out the dough with a rolling pin until it is very thin (just under 1/8 inch or 2-3 mm) and the size of your baking sheet.
Alternatively, cut the dough in half and roll it out onto two baking sheets (you’ll have to bake them one after the other).
Carefully transfer the dough onto the parchment-lined baking sheet and evenly spread with crème fraîche. Season lightly with salt and pepper if desired.
Then evenly top with onion rings and finally with the bacon pieces.
Bake at 430 degrees Fahrenheit (220 degrees Celsius) for about 14-18 minutes, or until the edges are crisp and lightly browned and the bacon is cooked.
Then optionally garnish with chopped chives, slice, and serve right away. Enjoy!
Storage Tips
Flammkuchen is best enjoyed fresh out of the oven when it is crispy. You can store leftovers in a sealed container in the fridge for up to 2-3 days.
To reheat it, we recommend the oven or air fryer if you have one. You can microwave a slice or two in a pinch, but the microwave tends to make the crust soggier.
FAQ
Flammkuchen originally comes from the Alsace, a region in northeastern France bordering Germany. It has a long history of French and German influence and has changed political control several times over the centuries. The dish is known as Flammekueche in Alsace, Tarte Flambée in the rest of France, and Flammkuchen in Germany and is popular on both sides of the border.
Both Flammkuchen and pizza are made with dough covered with various toppings and baked at a high temperature. The biggest difference is that Flammkuchen is typically made with a thin, unleavened dough while pizza is typically made with a yeast dough. Flammkuchen is also traditionally topped with a layer of crème fraîche (or similar), onion, and bacon, but modern variations can have lots of different toppings (although tomato sauce is still not very common).
Related Recipes
If you’re looking for more comfort food-style dinners, check out these recipes:
- Schinkennudeln (German Ham & Egg Pasta)
- German Onion Pie (Zwiebelkuchen)
- Currywurst
- German Toast Hawaii
Flammkuchen / Tarte Flambée
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup + 2 tablespoons water, lukewarm (approximately)
- 1 medium yellow onion
- 3 slices bacon, approximately
- ¾ cup crème fraîche, alternatively sour cream
- black pepper, to taste
- salt, to taste
- fresh chives, for serving (optional)
Instructions
- Add the flour, salt, and olive oil to a large mixing bowl.2 cups all-purpose flour, ½ teaspoon salt, 2 tablespoons olive oil
- Mix using the spiral dough hooks of your electric mixer while slowly adding the water. Keep mixing until the dough has an elastic, slightly tacky consistency. If the dough is too dry and crumbly, add a little more water. If it is very sticky, add a little more flour.1/2 cup + 2 tablespoons water
- Shape the dough into a ball and place it back into the bowl. Cover the bowl with a clean dish towel and let the dough rest at room temperature for about 30 minutes.
- In the meantime, peel the onion and slice it into thin rings. Cut the bacon into small pieces.1 medium yellow onion, 3 slices bacon
- Line a large baking sheet with parchment paper and preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
- Once the dough has rested, sprinkle some flour onto your work surface. Then roll out the dough with a rolling pin until it is very thin (ideally just under 1/8 inch or 2-3 mm) and roughly the size of your baking sheet. Alternatively, you can cut the dough in half and roll it out on two baking sheets.
- Carefully transfer the dough onto the baking sheet lined with parchment paper. Spread the crème fraîche (or sour cream) evenly over the surface, leaving a small border around the edges. Season lightly with black pepper and salt if desired (keep in mind the bacon also adds saltiness).¾ cup crème fraîche, black pepper, salt
- Add the onion rings and finally place the bacon pieces on top.
- Bake the Flammkuchen at 430 degrees Fahrenheit (220 degrees Celsius) on the middle rack for about 14-18 minutes, or until the edges are crisp and lightly browned and the bacon is cooked.
- Remove the Flammkuchen from the oven and optionally garnish it with chopped chives. Cut it into slices with a pizza cutter or sharp knife and serve warm.fresh chives
Notes
- Measure the flour correctly by using the spoon-and-level method, or use a scale for the most accurate results.
- Flammkuchen is known for its thin crust, so be sure to roll the dough out thin enough.
- Don’t add too much crème fraîche (or sour cream), and don’t let the dough with crème fraîche, onions, and bacon sit out for a long time before placing it in the oven. Otherwise the middle may end up soggy.
- Every oven cooks differently, so the exact time until your Flammkuchen is done can vary quite a bit. Keep a close eye on it towards the end.
- Flammkuchen tastes best fresh, but you can prep the dough ahead of time. Let it rest for 30 minutes at room temperature, and then wrap it well and store it in the fridge for 1-2 days. Let it sit at room temperature for at least 30 minutes before rolling it out.
- There are lots of other tasty Flammkuchen toppings you can try, such as:
- Crème fraîche (or sour cream), smoked salmon, dill
- Crème fraîche, thin slices of parboiled potatoes, bacon
- Crème fraîche, leafy greens like fresh arugula and/or spinach, mushrooms
- Crème fraîche, dates or thin slices of pears, goat cheese, optional honey
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should be seen as a rough calculation and not a replacement for professional dietary advice.
Tried this recipe?
Let us know how it was!This recipe was first published in March 2021 and updated in August 2026.
Used flatbread and it was good!
I’m glad to hear that, Linda. Thanks for sharing! /Lisa