Flammkuchen is a bacon and onion flatbread or pizza with a sour cream base. This crispy-chewy, SUPER EASY recipe originated in the once-German region of Alsace in France (in German 'Elsass'), where it's called 'tarte flambée.'In Germany, you'll find Flammkuchen at Biergartens, Christmas markets, and even at Oktoberfest in Munich. Enjoy it as a snack, appetizer, or entrée. It's also common to eat a whole Flammkuchen by yourself. I also prefer not to share, although my recipe serves 2.
Flammkuchen Dough
- 1 ½ cups (200 grams) flour
- 2 tablespoons (25 milliliters) olive oil
- ½ teaspoon (½ teaspoon) salt
- ½ cup (120 milliliters) water
Flammkuchen Toppings
- 7 ounces (200 grams) sour cream
- 4 tablespoons (60 milliliters) heavy whipping cream
- 1 ¼ cups (200 grams) yellow onion about 1 large onion, cut into thin rings
- 3 ½ ounces (100 grams) bacon thick cut, cut into small strips (lardons) or dice
- salt and pepper
- ½ cup (50 grams) gruyère cheese optional, but highly recommend!
Instructions:
1. Preheat the oven to the highest temperature (usually 500° Fahrenheit or 260° Celsius) and if you have a pizza stone, feel free to use it. Baking it on a baking sheet covered with parchment paper works fine as well.2. Make The Dough: Mix together the dough ingredients. If it’s still sticky, add some more flour until you are able to work it with your hands. If it's too dry, add some more water.
3. Prepare the Toppings: Mix together the sour cream and heavy whipping cream. I personally LOVE to add in some shredded gruyère for an added rustic flavor, which is totally optional and not as traditional. Season to taste with some salt and pepper.4. Assemble & Bake: Roll out the dough thinly and spread out the sour cream mixture on it using a spoon. Evenly distribute the onion rings and cut up bacon (I like lardons, which are thin strips or diced bacon for Flammkuchen).5. Bake for about 15-20 minutes or until the bacon starts becoming crispy and the crust starts becoming golden. Guten Appetit!