Alsatian Flammkuchen – the best original recipe
Alsatian tarte flambée
Ingredients · Servings 2 sheets
- 250 g wheat flour (type 405)
- 2 tablespoons of neutral cooking oil (e.g. sunflower oil)
- 125 ml water
- 1 pinch of salt
- 200g Fresh cream
- 1 Pinch Nutmeg
- 1 pinch of salt
- 1 Prise Pfeffer
- 1 onion
- 100 g fine bacon strips
- a little flour for rolling
Method · 50 min
- For the dough, mix flour, oil, water, and salt and knead into a smooth dough. This is easiest with the dough hooks of a stand mixer or food processor. Cover the dough and let it rest for about 30 minutes.
- Preheat the oven to 250 degrees Celsius (top/bottom heat) or 230 degrees Celsius (fan-assisted heat). Line a baking tray (38 x 45 cm) with baking paper.
- Divide the dough in half and roll out one half thinly with a little flour. Place it on the prepared baking sheet. For the topping, season the crème fraîche with nutmeg, salt, and pepper. Peel the onion, halve it, and cut it into half-rings.
- Spread half the crème fraîche on the base and top with half the onions and bacon strips. Bake in a preheated oven for 15 minutes until golden brown. Meanwhile, roll out the other half of the dough on a sheet of baking paper, spread with the remaining crème fraîche, and top with the remaining onions and bacon strips.
- Cut the finished Alsatian tarte flambée into pieces and serve immediately. Transfer the baking paper with the second tarte flambée to the now empty baking sheet and bake for another 15 minutes. Enjoy!
I love baking Alsatian tarte flambée myself! With my original recipe, the Alsatian-style tarte flambée turns out crispy and the crème fraîche topping is wonderfully savory.
Besides that
You will need: mixing bowl, kitchen scale, mixer or food processor with dough hook, kitchen towel, baking tray (38 x 45 cm), baking paper, cutting board, kitchen knife, rolling pin.
The tarte flambée becomes especially crispy when baked on a pizza stone. To prepare it, place the pizza stone in the oven and preheat it. Then bake the Alsatian tarte flambée directly on the preheated pizza stone without a baking sheet or parchment paper.
