Flammekueche: the traditional Alsatian tarte flambée recipe

Ultra-thin bread dough, fromage blanc and cream, onions and smoky bacon: flammekueche, or tarte flambée, is the convivial star of Alsatian cuisine. Here is the traditional recipe, to be baked in the hottest oven you can manage.

A tart born in the bread oven

Flammekueche (also spelled flammekuche or flammkuchen, meaning “flame cake”; tarte flambée in French) comes from the countryside of northern Alsace, especially the Kochersberg area. On baking days, villagers would spread a piece of bread dough with cream and onions to test the heat of the wood-fired oven: cooked in a few minutes right next to the embers, it was shared out before the loaves went in. So it is not “flambéed” with spirits at all: its name comes from the flames of the oven.

Ingredients for 4 people (2 large tarts)

For the dough

• 250 g plain wheat flour (French type T55)
• 140 ml lukewarm water
• 2 tablespoons neutral oil
• 5 g salt
• Optional: 5 g dried baker’s yeast (for a softer dough; without it the dough is unleavened and crispier)

For the topping

• 200 g fromage blanc (ideally 20–40% fat)
• 150 g thick crème fraîche
• 2 medium white onions (about 250 g)
• 200 g smoked bacon lardons
• Salt, pepper and a pinch of nutmeg

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Method

Prep: 20 min – Resting: 30 min to 1 hr – Baking: 8 to 12 min per tart

1. Mix the flour and salt (plus the yeast if using), then add the water and oil. Knead for 5 minutes until the dough is smooth and no longer sticky. Cover and leave to rest for 30 minutes to 1 hour.
2. Preheat the oven to its highest setting (250 to 300 °C), with the baking tray or a pizza stone inside.
3. Peel the onions and slice them very thinly. If you like, blanch the lardons for 1 minute in boiling water to remove some of the salt, then drain.
4. Mix the fromage blanc and cream; season lightly with salt, add pepper and the nutmeg.
5. Divide the dough in two and roll each piece out as thinly as possible (1 to 2 mm) on baking paper, into a rectangle or a round.
6. Spread the cream mixture right to the edges, then scatter over the raw onions and the lardons.
7. Slide the tart, still on its paper, onto the scorching-hot tray and bake for 8 to 12 minutes, until the edges are golden and lightly charred.
8. Cut into pieces and serve straight away, while the second tart bakes.

Read nextAlsatian-style winegrower’s salad: the recipe

Variations

• Gratinée: finish the topping with a sprinkling of grated Emmental or Gruyère.
• Forestière: add thinly sliced raw mushrooms.
• Munster: a few slices of Munster cheese and a little cumin.
• Vegetarian: leave out the lardons and add chopped chives after baking.
• Sweet: thinly sliced apples, sugar and cinnamon, flambéed with calvados or mirabelle plum brandy, for dessert.

Chef’s tips

• Success depends on the heat of the oven and the thinness of the dough: better too thin than too thick.
• Keep the onions raw and very finely sliced: they cook at the same time as the base and stay meltingly soft.
• Don’t overload the topping, or the base will stay soggy in the middle.
• Short on time? Bread dough from the bakery or pizza dough rolled out very thinly will do the job.

Which wine goes with flammekueche?

Go for a crisp, dry Alsace white: a Sylvaner, a Pinot Blanc or a dry Riesling, all of which balance the cream and the smokiness of the bacon. If you prefer red, a lightly chilled Alsace Pinot Noir works very well. To find out more, explore our guide to Alsace wines. And, just as in the winstubs, a cold beer remains a very popular match.

Lucas

Hi, I’m Lucas! My heart beats for the pleasures of the table, and here in Alsace, I’m in paradise. Whether it’s a glass of Riesling shared with friends, a hearty sauerkraut dish, or a culinary adventure around a blueberry tart, I live every meal like a celebration. My goal? To make you hungry with articles that highlight our local producers, talented chefs, and delicious specialties. But beware, I don’t just eat (well, almost): I also offer itineraries to explore our vineyards and gourmet markets.

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