German Onion and Bacon Tart Alsatian Flammkuchen Recipe
Flammkuchen is a paper-thin tart from the border region of Germany and Alsace, traditionally baked in a hot bread oven to test the temperature before baking bread. A thin crust is topped with cream, onion and bacon, and the whole thing resembles a very thin pizza without cheese. It’s a great dish for a get-together with friends – everyone can tear off crunchy pieces.
This classic Alsatian-style Flammkuchen combines a paper-thin, ultra-crispy base with a rich cream topping, sweet onions and smoky bacon. It’s quick to bake at a very high temperature and is ideal for sharing straight from the board, making it perfect for casual gatherings.
Chef's tips
Roll the dough as thinly as you can – almost see-through – for the most authentic result. A very hot oven and preheated tray are crucial for a crisp base. Don’t overload the tart with toppings; a light layer bakes more evenly and stays crunchy.
How to serve
Serve as an appetizer or light main with a simple green salad dressed with a sharp vinaigrette. Cut into small squares for a finger-food buffet, or into larger slices as a rustic dinner with a glass of chilled white wine.
Ingredients
- wheat flour - 250 g
- water - 120 ml
- rapeseed oil - 2 tablespoon
- salt - 0.5 teaspoon
- cream 18% - 150 g
- cream 30% - 50 g
- onion - 2 piece
- bacon - 80 g
- black pepper
- nutmeg - 0.25 teaspoon
Preparation
- Preheat the oven to 250°C (top and bottom heat) or to the maximum temperature it can reach, with the baking tray inside.
- In a bowl, mix the flour with the salt, then add the water and oil. Knead into a smooth, elastic dough – it should be soft but not sticky. If needed, add a little flour or water.
- Shape the dough into a ball, cover with a kitchen towel and set aside for 10–15 minutes to rest.
- Peel the onions and slice them into very thin half-moons. Cut the bacon into thin strips.
- In a bowl, mix the 18% and 30% cream, season with a pinch of salt, pepper and nutmeg.
- Divide the dough into two parts. Roll each part out very thinly into a rectangle or oval on a lightly floured surface – the thickness should be similar to a thin crêpe.
- Carefully remove the hot baking tray from the oven and line it with baking paper. Transfer the first sheet of dough onto the paper.
- Spread the dough with half of the cream mixture, leaving a small margin around the edges. Evenly distribute half of the onion and bacon on top.
- Place in the very hot oven and bake for 8–10 minutes, until the edges are well browned and the bacon is crispy.
- Repeat with the second sheet of dough. Serve immediately, cut into rectangles or triangles.
Storage
Leftover Flammkuchen tastes best reheated briefly in a hot oven so the crust stays crisp. Store cooled pieces in an airtight container in the fridge for up to 1 day.
