Flammekueche – An Authentic Alsatian Taste of France

A Flammekueche, or tarte flambée,  originates in the Alsace region of France and is France’s answer to the American pizza only so much better! Using crème fraîche instead of cheese, it is a whole lot of creamy goodness on a yeast dough crust. It is comfort food at its best in my opinion.

Flammekueche Ingredients

Dough for Flammekueche (also good for pizza)

• ¼ cup moderately hot water, about 110 degrees
• 1 tablespoon sugar
• 1 package yeast
• 2 -3 cups all-purpose flour
• 1 teaspoon salt
• ¼ cup beer
• ¼ cup plus 2 tablespoons milk

Topping

• 2 tablespoons oil
• 1 medium onion (3 ounces), finely chopped
• 1 cup crème fraîche, commercial or homemade (see below)
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon nutmeg
• 3 ounces bacon, cut into thin strips

Flammekueche Directions

• Mix the yeast, warm water and sugar in bowl and let set til bubbly (about 15-30 minutes).
• Add beer, milk and salt to the yeast mixture.
• Stir in flour ½ cup at a time until you can knead the dough without it sticking to your hands. Knead until smooth and elastic.
• Oil a medium-sized bowl and turn dough over in bowl to coat with oil. Cover with a damp cloth and let rise in a warm place til doubled in size. Punch down and let rise again.The double rising is what will produce a light fluffy inside to your crispy crust.
• Thin slice bacon and cook until crispy. Drain on paper towel.
• Dice onion and cook in the pan that has the bacon drippings. Cook slowly as you do not want the onions to brown.
• Combine the crème fraîche, salt, pepper, and nutmeg. Add the cooled onion.
• Heat the oven to 450 degrees.
• Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet.
• Spread the onion mixture to within 1inch of the edge of the dough and sprinkle bacon over all.
• Bake for 20 minutes, or until lightly browned.

Flammekueche Ingredient NOTE:
There are several options to making your own crème fraîche:

1. Whisk together 1 cup heavy cream and ¼ c up buttermilk and transfer to a glass jar with no lid. Cover the top of the jar with a piece of paper towel and a rubber band to hold the paper towel in place and let the mixture stand for 24 hours . Remove the paper towel, cover with plastic wrap or the lid and chill. OR, if using in a cold sauce, substitute 1 ¼ cups sour cream. The homemade crème fraiche will keep for 1 week in the fridgeCombine 1 cup heavy cream with 2 tablespoons buttermilk or yogurt (use Greek yogurt as it does not have gelatin added) in a glass jar and cover with plastic wrap.Leave at room temperature for 12 to 24 hours, or until it has become very thick. Refrigerate to continue thickening. Thanks to Sara Moulton for this recipe.
2. Speedy version – Combine ¾ cup ricotta cheese and 3 tablespoons Greek yogurt in a blender or food processor. Process until smooth and creamy.

Flammekueche