So what is a Flammkuchen?
The German equivalent of a pizza, a flammkuchen, to me, is just perfect. I love the thin crust with my favourite topping the onion and bacon. So I’ve mastered my Flammkuchen, my lazy way!
Whenever I go to Germany, this is one of my favourite meals I enjoy when on the go or even a light lunch for it’s lightness and taste. The vegetarian flammkuchen is a close second to my bacon and onion. Cologne delivered my fave onion and bacon. In Düsseldorf I had a delightful vegetarian version at a quaint little bistro one evening that has not been beaten yet. I still reminisce about that even to this day.
Flammkuchen is a delicious and crispy German/French flatbread topped with creme fraiche, bacon, and onions. It’s made with only a handful of ingredients and comes together in no time.
Flammkuchen comes from the Alsace region of France. It was created by German settlers, so it’s not only popular in France but also in Germany and Austria.
It’s called Tarte Flambée or Flammekueche in French or Flammkuchen in German.
What makes this different?
Traditionally, the dough is not leavened with yeast (or any other leavening agent), so this is rather a flatbread than a pizza. It’s rolled out thin and comes out super crispy.
Over the years I’ve tried often to make my own Flammkuchen at home, including making the base. It all works, but I always feel that the base just does not turn out right. So I decided I’d rather replicate and cheat to get the closest comparison rather than trying to master the right technique and fail in its delivery. This is my flammkuchen, my lazy way!
Lose the base, and use a flour tortilla. Fry some bacon but not too crispy as it will cook in the oven. That’s a quick and swift method for a light snack. It takes hardly any time to cook!
Grab the crème fraiche/sour cream and soften onions in a microwave. Sorted. Assemble and bake for literally 10 mins. Done, we’ve smashed it, ready to dig in! yes that’s it, and you won’t be disappointed.
2 large brown onions finely sliced
1 tsp oil
4 tortilla wraps
6 rashers of cooked smoked bacon or gammon chopped
2 chillies optional
300ml Crème Fraiche
Start with preheating the oven to its highest setting (about 450°F/240°C).
Prepare the ingredients:
Cook the bacon, just till cooked but not brown or crispy as they will crisp up in oven.
Cut onions into thin slices. Grab a microwave bowl, add the oil then add the onions to the oil in the bowl with a pinch of salt, and give it all a good mix. Zap in the microwave covered for approx 7 mins so that they soften and lose some of the rawness. Stir every few minutes.
Add the creme fraiche into a small bowl, season it with salt and pepper, stir until well combined.
Spread the creme fraiche over the tortilla in a nice layer with back of the spoon.
Top with bacon and softened onion slices spread out evenly.
Season with pinch of black pepper and green chillies, which are optional.
Bake the tart for about 10-12 minutes or until golden brown. Baking time may vary depending on the oven and toppings.
Sprinkle with thinly sliced chives (optional).
Serve sliced. Devour!
I cook the onions and bacon before topping my tortilla with them, but traditionally, these are not cooked – I tried it both ways, and I prefer cooking them. You can make it with raw ingredients. I like the sweetness and soft texture of onions personally.
Instead of creme fraiche, you can add shredded cheese like Gruyere cheese
make it vegetarian – with grilled vegetables and shredded cheese
Try with red onion and feta cheese
figs, red onion, goat cheese
pear and gorgonzola
Caprese style – with tomatoes, mozzarella, and basil.
I do enjoy it with cream cheese (or creme fraiche) and horseradish, smoked salmon, arugula (add smoked salmon, and arugula after the tortilla has been baked).
Creme fraiche, leeks, and mushrooms are great.
For sweet / dessert Flammkuchen – it can be made with apple slices and cinnamon.
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