Recipe Blog - Feature - Flammekueche

Flammekueche – Alsatian Pizza with Onions And Bacon Recipe

By: Andrea Alden

Nestled on the border of France and Germany is a little area known as the Alsatian (All-Say-Shun) region. There, cultures have collided, blended, and meshed to create some of the most unique dining experiences on earth. One such specialty is the Flammekueche, also known as the Alsatian Pizza, or Tarte Flambée. A lovely combination of baked flat dough topped with fresh cheese known as fromage blanc, bacon, and onions. All of this is baked to a crisp perfection. There is some debate on whether or not the dough should contain yeast and this recipe does. This classic appetizer is a definite crowd pleaser and thanks to Farmway Foods’ Fresh Sliced Bacon it’s easy to make.  Follow this mostly-traditional recipe and grill yourself some homemade Flammekueche.

Prep Time
80 Min
Cook Time
15 Min
Yield
2 to 4
Difficulty
Medium

Flammekueche – Alsatian Pizza with Onions And Bacon Recipe

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Ingredients

Directions

Photos

Ingredients


Dough

1¼ cup

warm water (105°F to 110°F)

3 tsp.

dry yeast

1 tsp.

sugar

1 1/4 cup

all-purpose flour + for dusting

1 tbsp.

extra virgin olive oil

1/8 tsp. (dash)

salt

Cornmeal for dusting


Toppings

½ lb. (8 oz.)

1 large

yellow onion thinly sliced

1

egg yolk

1 cup

fromage blanc or quark

½ cup

crème fraiche

Pinch of ground nutmeg

Directions
  1. First thing is to make the dough. Activate the yeast by adding it and the sugar to the warm water and allowing it to bloom until bubbly and foamy. About 10 minutes. 
  2. In a stand mixer with the paddle or the dough hook combine the oil, salt, and yeast mixture, followed by the flour, mixing until the dough becomes a shaggy ball. **Remember to start with the wet and add the dry ingredients.**
  3. Dust your work surface with flour and turn the dough out onto the floured surface. Knead by folding and rolling the dough for about 2 minutes - until it feels solid and springy, but not a hard dough ball which indicates over-kneading. Once the dough is smooth and elastic, put it back into the mixing bowl and cover with plastic wrap or a tea towel for an hour, until doubled in size. 
  4. While your dough is rising, make the fillings. Slice the bacon into thin strips and pre-cook them until they are starting to crisp, over medium heat. Drain on a paper towel. Reserve some of the bacon grease and you can optionally cook the onions until caramelized unless you prefer your onions slightly crisp and sharp. 
  5. In a bowl, combine the egg yolk, fromage blanc, crème fraiche, and nutmeg. 
  6. Place a baking stone or pizza stone onto the grill and preheat to 400°F. 
  7. Divide the dough into 2 to 4 portions. Roll them out as thin as possible, 1/8 to 1/16 inch thick. The shape depends on your skill and the shape of the pizza/baking stone you are using, but it’s not super important, just make sure that your dough fits on the stone. Sprinkle the pizza peel and stone with cornmeal. transfer the dough to the preheated pizza stone using the peel and bake for about 4 minutes. Repeat with the remaining dough.
  8. Once a dough portion has been baked, top it with the cream mixture, bacon, and onion slices. Bake for an additional 6 to 8 minutes, or until the dough has crisp edges and the toppings are hot. Serve. 


I have heard of Flammekueche before, but I have never made it. What an experience. Fresh and delicious, everything you could imagine pizza to be if it were from France and Germany. It was a lot lighter than expected, unlike Italian Pizza that can be heavier, though no less delicious. Traditionally it’s only served with bacon and onion, however, the addition of mushrooms, fresh herbs, and even cheeses like gruyere or emmental are not uncommon. Do you make Tarte Flambée or have a super traditional recipe from somewhere? Share your best traditional recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!

Recipe Blog - Farmway Logo

Purchase quality local meats from Farmway Foods

Recipe Blog - dough - Flammekueche

Start by making the dough, which you can let rise while prepping other ingredients

Recipe Blog - toppings - Flammekueche

Gather the topping ingredients

Recipe Blog - roll dough - Flammekueche

Roll out the dough

Recipe Blog - spread - Flammekueche

Once baked for a few minutes, spread the sauce

Recipe Blog - bacon - Flammekueche

Sprinkle generously with bacon

Recipe Blog - onion - Flammekueche

Load up those onions

Recipe Blog - remove - Flammekueche

Remove from the grill

Recipe Blog - serve1 - Flammekueche

Serve topped with fresh chives

Recipe Blog - serve2 - Flammekueche

This appetizer is best with a good German lager, like Kronenbourg

Recipe Blog - serve3 - Flammekueche

Or try a light and sweet French wine like Gewürztrainmeiner

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog - Farmway Logo

Purchase quality local meats from Farmway Foods

Recipe Blog - dough - Flammekueche

Start by making the dough, which you can let rise while prepping other ingredients

Recipe Blog - toppings - Flammekueche

Gather the topping ingredients

Recipe Blog - roll dough - Flammekueche

Roll out the dough

Recipe Blog - spread - Flammekueche

Once baked for a few minutes, spread the sauce

Recipe Blog - bacon - Flammekueche

Sprinkle generously with bacon

Recipe Blog - onion - Flammekueche

Load up those onions

Recipe Blog - remove - Flammekueche

Remove from the grill

Recipe Blog - serve1 - Flammekueche

Serve topped with fresh chives

Recipe Blog - serve2 - Flammekueche

This appetizer is best with a good German lager, like Kronenbourg

Recipe Blog - serve3 - Flammekueche

Or try a light and sweet French wine like Gewürztrainmeiner