Flammekueche

Name: Flammekueche
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: France
Ingredients: 250 g of flour; 12 g of fresh yeast; 125 ml of water (lukewarm); 1 pinch of salt; 200 g of crème fraîche (thick); 2 large onions; 200 g of lardons; pepper; nutmeg

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Flammekueche is a very thin dough topped with cream, onions, and bacon. 🥓 It bakes very quickly in a very hot oven for crispy edges.

Total time: 35 min
Prep: 20 min
Cook: 15 min
Rest: 1 h
Difficulty: Easy
Per person: €1.00

By the CookinBreak team

Ingredients 9

servings

Estimated cost €4.00

Equipment

Oven
Baking sheet
Parchment paper
Rolling pin
Bowl
Spatula
Knife
Cutting board

Instructions

Tap a number to check off the step, and a time to start a timer.

In a bowl, mix the yeast with the lukewarm water and let it rest for . Add the flour and salt, then knead until you have a smooth dough. Let it rest for at room temperature.

Peel and thinly slice the onions. In a bowl, mix the crème fraîche with a pinch of pepper and nutmeg (if desired).
Preheat the oven to 475 °F. Roll the dough out thinly in an oval shape on a sheet of parchment paper.
Spread the crème fraîche evenly over the dough. Scatter the onions and bacon over the top.
Transfer the flammekueche to a baking sheet and bake for about , until the dough is golden and crispy.
Cut into equal portions and serve hot.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

For dessert

Chocolate Truffles

15 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

350kcal

Protein12 g14%
Carbs30 g34%
Fat20 g52%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even tastier flammekueche, add a touch of shredded cheese like Gruyère or Emmental before baking! 🧀✨

Freezing : Can you freeze this recipe?

Yes

Freezes very well, either assembled raw or cooked. Raw: up to 1 month, tightly wrapped in plastic wrap. Cooked: up to 2 months, wrapped individually and placed in a freezer bag.

Storage : How long does it keep?

Cooked flammekueche keeps 2 to 3 days at most in an airtight container in the refrigerator.

Making ahead : Can you make it the day before?

Yes

Flammekueche dough can be made the day before and kept chilled under plastic wrap. Sliced onions keep 24 hours in the fridge in an airtight container.

Reheating : How do you reheat it?

Preheated oven at 180°C for 8-12 minutes to bring back the crispness. Air fryer possible, 5-7 minutes at 160°C. Microwave not recommended, as it softens the dough.

Variations

Add shredded cheese or mushrooms on top of the topping.
Replace the bacon with ham or a vegetarian version with mushrooms.
Flavor the cream with garlic or chives.

Mistakes to avoid

Rolling the dough too thick: roll it out thinly, in an oval shape, on parchment paper.
Baking in an oven that isn't hot enough: preheat to 250°C for crispy edges.
Skipping the dough's rest: let it rest 1 hour at room temperature.

Frequently asked questions

How do you make flammekueche dough?

Mix the fresh yeast with the lukewarm water and let it rest for 5 minutes, add the flour and salt, knead until the dough is smooth, then let it rest for 1 hour at room temperature.

What temperature should you bake a flammekueche at?

Preheat the oven to 250°C and bake for about 15 minutes, until the dough is golden and crispy. This very hot oven gives the very thin tart crispy edges.

What topping goes on a flammekueche?

Spread thick crème fraîche mixed with pepper and nutmeg, then scatter the thinly sliced onions and the bacon over it. The topping stays simple to keep the crust crispy.

How do you roll out flammekueche dough?

Roll the dough out very thinly in an oval shape on a sheet of parchment paper, then transfer it to a baking sheet with its topping. Then cut into equal portions and serve hot.