Flammkuchen – wonderfully crispy recipes

Flammkuchen are a tradition

Onions, bacon and sour cream on a wafer-thin base and a little salt and pepper – the original Alsatian tarte flambée needs more, also called "tarte flambeé", Not. The tarte flambée dough is even made without yeast, but is a classic oil dough.

But not only in Alsace, also in the Palatinate and Baden, tarte flambée is a specialty with tradition. Sometimes it is also known under the name "Hitzkuchen", for example in Württemberg, where it is with mashed potatoes, greaves and onions is occupied. In Franconia, on the other hand, the tarte flambée is called Blootz (also: Blaatz) and is mainly enjoyed as a sweet sheet cake, topped with plums, for example.

There are actually numerous variants: with and without yeast, with bacon or vegetarian, with sour cream or crème fraîche. Also sweet tarte flambée, beautiful autumnal with apples or pears and goat cheese as a topping, are widespread.

How the tarte flambée got its name

Originally tarte flambée served as Test to measure the temperature of the oven: If the dough turned dark too quickly, the charcoal oven still had to cool down; if the tarte flambée took too long, they had to be re-fired. Only when the temperature was right could the bread be put in the oven. That is why the tarte flambée got its name from the flames that were still blazingwhen pushed into the oven.

Our tarte flambée recipes compete with pizza, are quick and easy to make and a great idea for guests.

Video recipe for tarte flambée