This recipe for Flammkuchen, also called tarte flambée or Flammekueche is easy to make with the updated method. Much like a pizza with creme fraîche, lardons, sautéed onions, gruyere cheese and nutmeg.
This is a really easy, foolproof recipe that is little work to make and then raises in the refrigerator overnight – no kneading, no proofing, no failures. We also made the creme fraîche, using a true crème fraîche culture to make this as authentic as possible. Making crème fraîche is also very easy. This turned out to be a great make ahead meal, and can be a fun family project.
We used the best ingredients we could find to create this recipe. We made flammekuchen using our favorite master bread method.
Updated:
Estimated reading time: 9 minutes
Table of contents
What is Flammkuchen?
Flammkuchen is a thin, crispy Alsatian/German flatbread traditionally topped with crème fraîche or sour cream, thinly sliced onions, and bacon lardons (Speck) often served in southwestern Germany and France.
Ingredients
The key to improving flavor is to use all the best ingredients.
- All-Purpose Flour – King Arthur Organic All-Purpose flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results everytime.
- Yeast – SAF-Instant Red – for Hearth Bread and SAF-Instant Gold for Enriched Bread – Instant yeast is easier to use and more reliable so the results are better.
- Salt – Diamond Kosher tastes cleaner and measures differently.
- Barley Malt Syrup – adds an extra homemade yeast flavor to the bread.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Sustainability
True to The Master Pantry philosophy, every ingredient in this recipe is chosen with intention—favoring quality, seasonality, and sustainable production practices whenever possible.
With a background in agriculture and years of experience working alongside farmers, regulators, and researchers, I’ve seen firsthand how the way our food is grown affects not only flavor, but soil health, ecosystems, and long-term food security.
This recipe reflects that understanding. In the ingredients section, you’ll find a closer look at each ingredient and why it matters—so you can cook with both confidence and care.
Method
This recipe uses an easy, foolproof method that requires only a few minutes of active time. Check out Master Bread Method for a more detailed explanation on how this works.
- Measure the ingredients by weight and mix together
- Chill the dough overnight
- Shape the dough and let it rise
- Bake
This recipe uses our Master Bread Method. An easy, foolproof, updated way of making bread.
Flammekuchen in Strasbourg France
Strasbourg, France. On a trip through Europe, we spent a few days in Strasbourg, France.
Strasbourg, located in Alsace in France, is an ancient city with an exciting history. Founded by the Romans, the city has been at the center of some of European history’s most important moments. Strasbourg is a historic city located near the border with Germany. It’s the capital of the Alsace region and is known for its beautiful architecture and cultural diversity. The city is home to a number of UNESCO World Heritage Sites, including the Grande Ile, which is a well-preserved medieval town center. It is a modern city known for its Gothic cathedral as well as its charming canals and cobblestone streets. We were visiting in October, so the leaves were changing color and the town was lovely. It is surrounded by a canal, bordered by half timber houses and lots of trees, so it looks beautiful in the fall.
Strasbourg is also known for its gastronomy. The city is full of traditional restaurants and bakeries serving up delicious French and German dishes like choucroute garnie (sauerkraut with meat) and flammekueche (Alsatian tarte flambee). The unique Alsatian cuisine, combines French and German flavors into hearty dishes.Its culinary specialties include choucroute garnie (sauerkraut with pork and sausages), and baeckeoffe (a potato, onion and meat casserole). Additionally, Strasbourg is home to numerous bakeries featuring French pastries and breads.
While we were in Strasbourg, we discovered Flammekuchen, also called tarte flambée or Flammekueche. Much like a pizza with creme fraîche, lardons, sautéed onions, gruyere cheese and nutmeg.
Flammekuchen is an iconic dish from the Alsace region of France, Germany and Switzerland. This dish is a delicious thin-crust pizza-style flatbread topped with crème fraîche, bacon lardons, onions and various other toppings. Flammekuchen dates back to the late 18th century and was a common meal for farmers in the region who would use their wood-fired ovens to make their own flatbreads. It is still popular in the region today, especially as a snack at beer gardens, and is seen as a symbol of Alsatian culture. The name “Flammekuchen” comes from the German words “Flamme” (flame) and “Kuchen” (cake), and refers to the fact that it is traditionally cooked in a wood-fired oven. It is traditionally served as an appetizer or a light meal, best served warm straight out of the oven. Flammkuchen can also be served cold and cut into small squares, making it an ideal snack or accompaniment to a larger meal. Its historical roots are said to date back centuries to when farmers would use their wood-burning stove to cook this simple dish. Flammekuchen continues to be popular in Germany, France, and beyond.
RECIPE
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Ingredients
- 567 grams King Arthur organic bread flour
- 2 teaspoons Diamond Crystal kosher salt
- 1 1/4 teaspoons Red SAF instant yeast
- 1/2 teaspoon barley malt syrup
- 444 grams cold filtered water
- 2 Tablespoons olive oil
- 1/2 cup creme fraiche
- 1 cup sauted onions
- 1/2 cup bacon, cut into small pieces and fried
- 1/2 cup grated Gruyere cheese
- to taste nutmeg
Instructions
DOUGH
- Using a scale, measure the flour and the salt into the mixing bowl. Stir and then add the yeast, barley malt syrup and water.
- Using the paddle attachment, mix on low speed for 1 minute.
- Wait 5 minutes.
- Switch to the dough hook. and mix on low for 1 minute.
- Wait 10 minutes.
- mix on low for 1 minute.
- Wait 10 minutes.
- mix on low for 1 minute.
- Wait 10 minutes.
- Using a spoon, lift a corner of the dough and fold it over the top. Turn the bowl a quarter turn and do this again. Fold it like this a total of eight times.
- Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.
ON BAKING DAY
- Remove the dough from the refrigerator. Divide the dough in half and form it into two balls.
- Let the dough rise for about 2 hours or until it has doubled in size.
- Preheat the oven to the highest temperature possible.
- Carefully stretch the dough into twelve inch flat rounds by pulling underneath, trying not to deflate it. Place eqach round on parchment paper.
- Brush with olive oil and top with the creme fraiche, sauted onions, lardons (fried bacon), guryere cheese and nutmeg.
- Bake on the parchment paper on a pan or pizza stone in the oven until golden brown, about ten minutes.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
| Ingredient | Percent by Weight |
Flour Sugar Salt | 100 50 |
Baker’s Percentages is a formula-based system where total flour weight is always !00 percent and all other ingredients are expressed as a percentage of that flour weight. It allows you to quickly and accurately compare recipes.
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