Flammkuchen, or tarte flambée, is a traditional Alsatian  flatbread recipe from the German-speaking region of Alsace. Comprising bread dough rolled out very thinly in the shape of a rectangle or oval, it is covered with fromage blanc or crème fraiche, thinly sliced fried onions and bacon lardons. It is important to fry the onions slowly ensuring they are soft and golden rather than charred. The name Flammkuchen translates to “Flame Cake”, referring to the traditional method of baking the dough in a wood-fired oven.

Similar to a white pizza, the Flammkuchen dates back to the Medieval period when it provided a simple, hearty meal for peasants and farmers. Over time, it became a staple in Alsatian and German cuisines, and the various regions developed their own unique variations, which not only showcase the local ingredients and cooking methods but also demonstrate the versatility and adaptability of Flammkuchen, and it is often enjoyed at get-togethers with family and friends, as well as at social gatherings and festivals.

My YouTube video demonstrates how to prepare Flammkuchen, with one or two of my own variations. Why not try one or two of your own?!

Bon appetit!

Catherine