Recipe for a tarte flambée

Ingredients

• 200 g flour
• 1/2 cube of yeast
• 1 pinch of salt
• 2 tbsp olive oil
• 1 egg
• 50 ml lukewarm water
• 1 cup crème fraîche
• 1 cup sour cream/crème fraîche
• 150 g ham
• 1 bunch of spring onions or 1 onion

Preparation

1. In the meantime you can attend to the topping for the tarte flambée. For this, peel the onions and slice them into thin rings. To make the onions particularly thin, a mandoline is also suitable for this task. Then cut the bacon into thin strips as well and preheat the oven now to 220° C (top and bottom heat) (Gas: setting 6 or convection: 200°).

2. Now roll out the risen dough ball on a floured work surface into a very thin flatbread and then place it on a baking tray lined with parchment paper.

3. Once the dough has been placed on the baking tray, prick it lightly several times with a fork so that it can rise well during baking.

4. Now stir the Crème fraîche with the Schmand in a small mixing bowl, season with salt and pepper, and spread evenly over the dough base. However, don't spread it too thin here; apply the crème generously. Now top the tarte flambée with the onion rings, the bacon strips and, if desired, a little grated cheese. Bake in the oven for about 10-12 minutes to cook, then serve hot.

5. Alternatives

6. Over the years, more and more Flammkuchen recipes have emerged. These were diverse and offered variety. The core – the paper-thin dough – remained, however; only the topping was varied in many ways. Here are a few suggestions that also taste excellent and invite you to try them out.

7. Flammkuchen with tomatoes

8. This option is excellent for vegetarians, as this version is meat-free. The recipe hardly deviates from the original; only the bacon strips are replaced by dried tomatoes. Furthermore, a tablespoon of tomato paste is added to the crème fraîche-sour cream sauce, and depending on taste, a little lemon juice and a few herbs are used.

9. Flammkuchen with mozzarella and sage

10. A fresh, light, and summery option is also the variation with mozzarella and sage. Simply top the Flammkuchen with thin slices of mozzarella after the cream and round it off with a handful of sage. The dish is perfect when the cream bubbles and the edge is baked golden brown.

11. Flammkuchen with ham and spring onions

12. Also very delicious and hearty is the Flammkuchen with ham – for this, simply place the ham generously on the sauce and sprinkle with fresh, fine spring onion rings. Very hearty and filling.