Flammkuchen Recipe
- Ready in 30 Minutes – From dough to table with minimal hands-on time.
- Ultra-Crispy, Paper-Thin Crust – Achieve that perfect snap in either a pizza oven (under 60s) or a home oven.
- Classic Topping Trio – Tangy crème fraîche, sweet onions, and savory pancetta.
- Alsace & Christmas-Market Favorite – Authentic street-food flair from France to German holiday stalls.
- Totally Customizable – Swap in mushrooms, chèvre, or fresh herbs for your own twist.
If there is a dish that brings up memories of childhood and vacation, this would be it: Flammkuchen, or Tarte Flambée, as it is known in Alsace. As a little girl, my dream was to live in France. Growing up just 1.5 hours from this beautiful region, I loved our family trips, knowing this would be the dish we would eat. I enjoyed it so much that this was one of our first trips to Europe as a newly married couple.
Flammkuchen is a deliciously thin crust dough topped with crème fraîche, onions, and diced pancetta You will not only see this dish in Alsace, but also at every Christmas Market in Germany.
The best part : this flatbread can be prepared in just 30 minutes with minimal effort. While our pizza oven cooks it in under sixty seconds, it can also be easily made in a conventional oven.
Flammkuchen Recipe
Ingredients
Method
- In a large mixing bowl, combine the flour and salt.
- Make a well in the center, add the olive oil, and gradually stir in the water until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. If the dough is sticky, add a bit more flour.
- Cover the dough with a towel and let it rest for about 20 minutes.
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. If using a pizza oven, turn it on. We love our Roccbox Pizza Oven.
- Once rested, roll out the dough on a lightly floured surface until very thin. You do not have to worry about the shape, just make sure it is thin enough.
- Place the rolled-out dough on a baking sheet or a pizza peel. If you are using a pizza peel, sprinkle enough flour over it so that the dough releases easily.
- Spread the crème fraîche evenly over the surface, leaving a small border around the edges.
- Evenly distribute the sliced onions and chopped pancetta over the crème fraîche.
- Season with salt and freshly ground black pepper.
- Carefully transfer the Flammenkuchen to the preheated oven or pizza stone or pizza oven.
- Bake for about 10-12 minutes, or until the edges are golden and crispy. Depending on your oven this might take longer.
- Remove from the oven and let cool slightly. Sprinkle with chopped chives.
- Slice into pieces and serve immediately.