"An international deliciousness with an interesting name and twice as interesting taste."
Preparation40 min.
Cooking45 min.
Тotal85 min.
Servings4 pcs
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  • water - 1 cup (250 ml) hot
  • yeast - 1 tsp (5 ml)
  • salt - 1 tsp (5 ml)
  • flour - 1/2 cup (125 ml) self - rising + 1 1/2 cup (375 ml) plain
  • bacon - 1 cup (250 ml) diced
  • sour cream - 1 cup (250 ml) (14%) or crème fraîche
  • onions - 1 cup (250 ml) chopped
  • salt - to taste
  • black pepper - freshly ground


For the dough, mix the hot water and yeast, and leave it to stand for 5 minutes, until it becomes effervescent. Add the flour and salt and stir with a wooden spoon until the dough forms and begins to be separate from the walls of the bowl.

Place the dough on a lightly floured surface and knead for 2 minutes until the dough becomes smooth and elastic. Cover and allow it to rise for 20 minutes in a warm place.

Preheat the oven to 428°F (220 °C) and prepare a board or baking tray, covered with baking paper. Put the bacon in a little cold water, bring it to a boil and drain it. This is done so that excess fat and salt are removed from the bacon and so it does not burn during the baking of the tart.

Divide the dough into 4 equal parts, lightly dust them with flour. Roll out each one into a thin rectangular crust, as if for pizza. Smear each crust with 1/4 of the sour cream on the surface of the dough, sprinkle the top with 1/4 of the onions, bacon and season with salt and black pepper.

Bake each Flammkuchen crust in the oven for about 8 minutes. Then slide out the paper and bake without it for about 3 minutes until you get a golden and crispy crust. Put the ready Flammkuchen back onto the paper and cut it into square pieces.

In France, Flammkuchen is known as tarte flambée. In France and Germany, you can buy ready-made Flammkuchen dough from stores. Enjoy your meal!find similar recipes here

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