Flammkuchen are a specialty that comes from Alsace, France and neighboring regions. Traditionally, a thin base of bread dough is rolled out, topped with onions, bacon and a cream of sour cream and baked over high heat for a short time in a wood-fired oven. There are different regional versions, including sweet ones, for example with apples and pears. In other federal states they are called “Hitzkuchen” (Baden-Württemberg), “Blaatz” (Franconia), “Ploatz” (Hesse) and are topped with mashed potatoes or savory or with fruit like a cake. In the past, baked goods were baked to test the temperature in the oven. If they turned black quickly, then you had to wait a bit before baking the bread. So they were often burned and caught fire. This is where her name comes from.
The hot cakes are now competing with Italian pizza and are also easier and quicker to prepare. There are delicious recipes with pumpkin, tomatoes and asparagus. But the famous Alsatian tarte flambée, called “tarte flambeè” in French, is made with just a few ingredients. Bacon and sour cream are spread on a wafer-thin homemade base, seasoned with a little salt and pepper and baked in a hot oven. It's best to make the tarte flambée dough yourself, as it is very simple and can be made without yeast. Whether with bacon, vegetarian or sweet, there are numerous ways you can make your own tarte flambée. We'll be hiring soonBasic recipe without yeast, 3 more tarte flambée dough recipes and then also 4 topping ideas.
Make your own original French tarte flambée dough – classic basic recipe without yeast
Ingredients for 4 tarte flambées:
440 g Flour
200 ml water
6 tbsp olive oil
2 egg yolks
1 tsp salt
For the topping:
250 g Speck
200 g Fresh Cream
2 vegetable onions
Place the ingredients for the dough in a large bowl and knead until smooth. Form a dough ball and brush with a little oil. Cover bowl with plastic wrap and let rest for about 30 minutes or more.
Wash the onions, peel them and cut them into very thin rings. Cut the bacon into fine strips or dice as desired.
Preheat the oven to 240°C.The doughQuarter and roll out each portion thinly on a floured work surface.
First spread the dough flatbreads with crème fraîche and then top with onion rings and bacon. Bake each cake in the oven at 200°C for around 8 – 10 minutes and serve warm.
Hot cakes with yeast
Ingredients for 2 servings:
150 ml lukewarm water
10g yeast
½ tsp sugar
250 g wheat flour (405 or 550)
1 tsp salt
For the tarte flambée dough with yeast, take a large bowl, but not a metal bowl, and dissolve the yeast and sugar in lukewarm water. Add half of the flour, stir in, cover with a kitchen towel and let rest for 15 minutes. Then add the remaining flour and salt and knead into a bread dough. Then let the tarte flambée dough rise for about 30 minutes.
Diet variant with spelled flour and baking powder
Ingredients for 4 servings:
350 g spelled wholemeal flour
200 g low-fat quark
50 ml lukewarm water
½ tsp salt
½ pack of baking powder
Put all the ingredients in a bowl, knead together and chill for 1 hour. Then knead again and if necessary add a little more flour or water until you have a nice, kneadable dough. Divide into 4 portions, roll out and spread on a round baking tray. Top with whatever you like and bake at 180°C for 10 minutes.
Low carb and gluten free
Ingredients for 2 tarte flambées:
200 ml lukewarm water
400 ggluten free flour
2 tsp ground psyllium husks
3 EL Kill
½ tsp salt
Pour the water into a large bowl and first stir in the ground psyllium husks. Let it simmer for about 1-2 minutes, then add the remaining ingredients. Knead the dough into a smooth mass. It shouldn't be too thick, so add a little water if necessary. Wrap in cling film and chill. During this time prepare the topping. After about 30 - 45 minutes, roll it out thinly on a floured work surface to about the size of a baking tray and spread the topping on it. Bake in a preheated oven at 225 °C for about 12 - 14 minutes, then place on the lowest rack in the oven and bake for another 4 - 5 minutes. Remove and serve immediately.
5 topping ideas: Vegan with pumpkin and mushrooms
Ingredients for 4 pieces:
360 g vegan sour cream
1 small Hokkaido pumpkin
2 apples
1 onion
300 g Mushrooms
Salt and pepper
Some nutmeg
Roll out the dough into 4 oval flat cakes and spread them with the sour cream, season with salt, pepper and a little nutmeg.
Hollow out the pumpkin, peel it and cut it into thin wedges. Clean the mushrooms and also cut them thinly. Peel and chop the apples and onions. Spread everything on the flatbread.
Bake the hotcake on a baking sheet in a preheated oven at 200°C for about 12 minutes.
Sweet snack with pears
Ingredients for 4 servings:
240 g Philadelphia or crème fraîche
400 g pears, cored and cut into wedges
½ onion
60 g diced ham
100 g Gorgonzola
Optional: 60 g Radicchio
Roll out the tarte flambée dough into 4 thin flat cakes and spread with Philadelphia. Briefly roast the onions and diced ham in a pan and then spread over the tarte flambée. Bake in a preheated oven at 200°C for about 12 - 15 minutes until crispy. If desired, sprinkle with finely chopped radicchio before serving.
Simple tarte flambée recipe with salmon
Ingredients for 4 pieces:
150 g mozzarella, drained
100 g sour cream
1 EL Meerrettich
150 g sliced smoked salmon
¼ glass of capers
2 tbsp fresh dill, chopped
2 tbsp olive oil
Salt and pepper
optional: 1 small lemon for drizzling
Roll out the tarte flambée dough thinly. Mix the sour cream and horseradish, season with salt and pepper and spread over the dough. Bake in a preheated oven at 225°C for about 12 – 15 minutes.
Mix dill with olive oil. Take the tarte flambée out of the oven, top with salmon and drizzle with olive oil and dill mix. Then add small pieces of mozzarella on top and bake for another 3 - 4 minutes.
Vegetarian with asparagus
Ingredients for 4 pieces:
200 g Fresh Cream
400 g asparagus, halved lengthwise
60g grated Parmesan
¼ cup basil
2 tbsp olive oil
Salt and pepper
Optional: 150 g mozzarella, drained
Preheat the oven to 200°C. Place the dough on a baking tray lined with baking paper. Spread with crème fraîche. If desired, spread some mozzarella on top. Bake in the preheated oven for about 5-7 minutes until the mozzarella melts.
Cut the asparagus lengthwise, leaving the florets intact. Take the tarte flambée out of the oven and spread the asparagus on top. Sprinkle with the grated Parmesan and bake for another 10 minutes, until the dough is lightly browned around the edges.
