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Flammkuchen cut into squares on a piece of parchment paper.
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5 from 4 votes

Flammkuchen - German pizza with bacon and onions

Flammkuchen is a delicious and crispy German/French flatbread topped with creme fraiche, bacon, and onions. It's made with only a handful of ingredients and comes together in no time.
Course Appetizer, Main Course
Cuisine French, German
Prep Time 15 minutes
Cook Time 15 minutes
resting time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 426kcal
Author Aleksandra

Ingredients

for the dough:

  • 2 cups flour 250g
  • 1/2 cup very warm water 120g
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine sea salt

for the topping:

  • 1/2 cup creme fraiche 150g
  • 7 oz thick-cut bacon or Speck 200g
  • 1 small/medium onion
  • chives optional

Instructions

Make the dough:

  • Preheat the oven to its highest setting (about 500°F/250°C).
  • In a medium/large mixing bowl stir the flour with salt.
  • Add the olive oil and very warm water (from the tap). Stir with a wooden spoon until roughly combined.
  • Knead the dough by hand or with a stand mixer fitted with a dough hook attachment for a couple of minutes until the dough is soft and smooth.
  • Wrap the dough in plastic foil and set aside to rest for 20-30 minutes.

Assemble the tart:

  • Prepare the ingredients: cut bacon into small cubes. Cut onions into thin slices and sprinkle them with a pinch of salt. Add the creme fraiche into a small bowl, season it with salt and pepper, stir until combined.
  • Roll out the dough very thinly into an oval or rectangle shape and place it on a baking sheet.
  • Spread the creme fraiche over the dough leaving some border, top with bacon and onion slices (if they released some water, squeeze it out).
  • Bake the tart for about 10-12 minutes or until golden brown. The baking time may be longer (up to 15-18 minutes) if your oven was not as hot as mine.
  • Sprinkle with thinly sliced chives (optional).
  • Cut into squares and enjoy!

Notes

  • You can use regular bacon, thick-cut bacon, or German Speck (not an Italian type of Speck) for this recipe.
  • You can substitute creme fraiche with Greek yogurt or sour cream mixed with 1-2 Tbsp of olive oil.
  • You can cook your bacon and onions before putting them on your flatbread but traditionally they are used raw (I prefer them both raw).
  • Storage: Store this tart in the fridge, wrapped in plastic foil, for up to 2 days. Reheat in the oven until crispy. It tastes best freshly made but it's also pretty good reheated.
  • Don't load your Flammkuchen with too many toppings - it will be soggy and not crispy.
  • If you have a pizza stone use it to get an even crispier result.
  • Calories = 1 serving (1/6 of the recipe). This is only an estimate!

Nutrition

Calories: 426kcal