A crackling-thin sheet of unleavened dough spread with tangy cream and scattered with onion and smoky bacon, baked as hot as your oven goes until the edges blister. The pride of Baden and Alsace, on the table in little over an hour with a crisp green salad.
- Time
- 65 min (50 prep + 15 cook)
- Servings
- 2
- Per serving
- 772 kcal
- Protein
- 32 g
Ingredients
Dough
- 1 1/2 cups + 1 tbsp all-purpose flour
- scant 1/2 cup water, lukewarm
- 2 tsp canola oil
- 1/2 tsp salt
Topping
- 1/3 cup + 1 tbsp creme fraiche
- 1/2 cup quark, low-fat (Magerquark)
- 1/2 tsp black pepper
- 1 pinch nutmeg
- 1–2 medium onion, sliced paper-thin
- 3 1/2 oz raw lean bacon, lean smoked back bacon or ham cubes (Schinkenwürfel), thin strips
Salad
- 1 small head romaine lettuce, torn
- 2 tsp red wine vinegar
- 2 tsp olive oil
Topping
- 1 tbsp fresh chives, snipped
Steps
- Knead the flour, water, oil and salt for 5 minutes into a smooth, soft dough. Cover and let it rest for at least 30 minutes.
- Meanwhile heat the oven to its hottest setting, 480°F (top and bottom heat), with a baking sheet on a low shelf. Divide the dough in two and roll each piece out on baking paper as thin as you can, almost see-through, to an oval about 40 × 25 cm (16 × 10 inches).
- Stir the crème fraîche, quark, pepper and nutmeg until smooth (do not thin it with milk) and spread half thinly over one sheet of dough, right to the edge.
- Scatter over half the onions and bacon. Slide the paper onto the hot baking sheet and bake for 7 to 8 minutes, until the edges are blistered and brown and the bacon is sizzling. Repeat with the second sheet.
- Toss the lettuce with the vinegar, olive oil and a pinch of salt. Scatter the chives over the Flammkuchen, cut into strips and eat at once, while the crust still crackles.
Good to know
Can I make the white layer lighter?
Half-fat crème fraîche works and still browns well, with a little less of the classic richness, at about 36 instead of 30.
Can I use ordinary Speck?
Yes, smoked streaky Speck is the classic and gives more smoky fat, at about 24 instead of 30.
Why is my base not crisp?
The oven needs to be as hot as it gets, the tray preheated, and the dough rolled really thin. Spread the white layer thinly as well: too much of it steams the base.
Per
- Calories
- 160
- Protein
- (17%)
- 7 g
- Fat
- (36%)
- 6 g
- Carbohydrates
- (47%)
- 19 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 266 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1545 kcal goes into the pot and 1119 g of ingredients comes out as about 965 g of food: 160 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.