Woodfired Flammkuchen (or Tarte Flambé if you’re on the French side of the border) is a thin and delicious flatbread from the Alsace region along the French/German border. It is much like an Italian pizza bianca, baked at a high heat and covered with a delicious combination of crème fraiche, thinly sliced onions and bacon lardons – very simple and great for breakfast, brunch or lunch. Cut into small squares it’s brilliant served as an appetiser with drinks.
And remember it’s also in our Woodfired Flatbreads & Pancakes, available as a hardback or ebook.
Woodfired Flammkuchen – Ingredients – Makes 2 thin flatbreads
250g 00 flour
5g fine sea salt
3g fast acting yeast
15ml olive oil
150ml warm water
1 medium red or white onion, peeled and very thinly sliced
90g smoked bacon lardons cut very small
120ml crème fraiche
Salt and pepper
Woodfired Flammkuchen – Oven State
Oven 1 Mississippi
Woodfired Flammkuchen – Method
- Mix together the flour, yeast, salt, water and oil. Knead for 10 minutes to get a smooth dough. Leave in a clean bowl and cover until well risen and puffy – about 1 hour.
- Divide the dough into two and roll out to get two 30cm/12” squares. Put one of the dough squares on to a well floured peel.
- Spread half the crème fraiche on the top all the way to the edges and scatter over half the red onion slices and half the bacon lardons.
- Sprinkle over a little salt and lots of freshly ground black pepper
- Place the Flammkuchen on to the oven base and bake in the hot oven for 3 minutes until the base is cooked through, turning it round in the oven half way through the cooking time so the side closest the door is closer to the fire. Repeat with the other dough square and the rest of the ingredients.
Woodfired Flammkuchen – Alternatives
- top with savoury shitake mushrooms intead of the bacon lardons – mix 200g sliced shitake mushrooms with 1tsp smoked paprika, 1tbsp soy sauce and 1tbsp olive oil. Cook for 15-20mins at 180C in a conventional oven or pre-prepare in your wood fired oven at 5 Mississippi.