From the heart of Alsace, straddling the border between France and Germany, comes one of the most comforting and convivial dishes of the region: Flammekueche (in Alsatian dialect) or Tarte flambée in French.

Picture this: an ultra-thin crust, crisped in a wood-fired oven, smothered with creamy fromage blanc and crème fraîche, then topped with smoky lardons and caramelized onions. Flammekueche is the Alsatian answer to pizza—lighter, creamier, and deeply rooted in tradition.

🏛️ A Slice of History

Flammekueche was born in farmhouses of Alsace. Traditionally, bakers would test their wood-fired ovens’ heat by sliding in a thin sheet of dough topped with fresh cream, onions, and lardons. Because it was baked “in the flames” (flammekueche literally means “cake baked in flames”), the dish developed its iconic blistered edges and smoky flavor.

Once a humble oven test, today it’s a celebrated dish enjoyed at gatherings, Alsatian wine taverns (winstubs), and even Oktoberfest-style feasts.

🛒 Ingredients (Serves 4–6)

For the dough (ultra-thin crust):

250 g all-purpose flour

120 ml water

2 tbsp olive oil

½ tsp salt

For the topping:

200 g crème fraîche

100 g fromage blanc (or Greek yogurt if unavailable)

200 g smoked lardons (or thick-cut bacon)

2 medium onions, thinly sliced

Freshly ground black pepper

(Optional: a pinch of nutmeg)

🔪 Step-by-Step Preparation

1. Make the dough

Mix flour, water, oil, and salt into a smooth dough.

Knead briefly, cover, and let it rest for 30 minutes.

2. Prepare the toppings

In a skillet, sauté the lardons until lightly golden but not too crisp. Set aside.

Cook onions gently in the same pan until soft and translucent.

3. Roll out the dough

Preheat oven to 250°C (480°F) or as hot as it gets. Use a pizza stone if possible.

Roll dough extremely thin (like a sheet of paper). Place on parchment paper.

4. Assemble the flammekueche

Mix crème fraîche and fromage blanc. Spread evenly over the dough.

Top with onions and lardons. Season generously with pepper and a touch of nutmeg.

5. Bake

Bake for 8–10 minutes until the edges are crisp and slightly charred.

Serve immediately, cut into rectangles or rustic slices.

🍷 Serving Suggestions

Traditionally paired with a chilled glass of Alsatian white wine like Riesling or Sylvaner.

Serve as an appetizer, shared among friends, or as a main course with a green salad.

Perfect for cozy gatherings—it’s quick, easy, and meant to be eaten hot out of the oven.

💡 Variations

Gratinée: Add grated Gruyère or Emmental for a cheesy version.

Forestière: Top with sautéed mushrooms for an earthy twist.

Sweet version: Spread with cream, apples, and cinnamon for a dessert-style flammekueche.

Vegetarian: Skip lardons, use caramelized onions and mushrooms.

🌟 Final Thoughts

Flammekueche is the kind of dish that brings people together—simple, rustic, and full of flavor. Crispy edges, creamy base, smoky toppings… it’s a masterpiece of Alsatian tradition.

Whether enjoyed in a bustling winstub or baked at home, Flammekueche proves that sometimes, the simplest recipes are the most memorable.