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Sourdough Discard Flammkuchen (Tarte Flambée)

Crispy, paper-thin flammkuchen made with sourdough discard. This no-yeast flatbread can be baked right away or long-fermented in the fridge for extra flavor and blistering bubbles. Works with any flour and is perfect for meal prep, flexible toppings, and easy lunches or dinners.
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Overhead view of two crispy flammkuchen cut into wedges on parchment paper, one sprinkled with fresh green chives, showing thin, golden-brown Alsatian flatbread with sour cream, onions, and veggie bacon
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Prep Time:10 minutes
Cook Time:15 minutes
Rest Time:30 minutes
Total Time:55 minutes
Servings:4 flatbreads
Calories:462kcal
Equipment
  • rolling pin
  • baking paper
  • baking sheet
Ingredients

Dough Ingredients

  • 220 g all-purpose flour - (1¾ cup) or any other flour
  • 6 g table salt - (1 tsp)
  • 1 tbsp olive oil - avocado or other healthy oil
  • 55 g water - more as needed
  • 240 g sourdough discard - (1 cup) or active starter

Toppings

  • 100 g sour cream - (6-7 tbsp) crème fraîche, Greek yogurt, or a mix
  • salt, pepper, nutmeg to taste - or chopped fresh or dried herbs
  • 3 small red or white onions - or spring onions/leeks
  • 140 g smoked bacon - (5 oz) diced or in lardons, can also use pancetta or vegan bacon bits
  • chopped herbs or fresh greens - for topping after baking, optional
Instructions

Prepare the Dough

  • In a mixing bowl, combine flour, salt, olive oil, and sourdough starter. Gradually add water until the dough comes together, neither sticky nor dry.
  • Knead briefly, then cover and rest for 30 minutes.
  • After resting, you can either wrap tightly in plastic wrap and refrigerate for up to 48 hours or proceed with baking immediately.

Bake the Flammkuchen

  • Preheat your oven to 250°C (485°F).
  • Turn the dough out onto a floured surface, dividing it into 4 pieces. Roll each piece paper-thin (about 3mm or ⅛inch) without tearing. Transfer to a parchment-lined baking sheet.
  • Season sour cream with salt, pepper, nutmeg, and herbs (optional). Spread 1-2 tbsp of sour cream on each dough, top with onions and bacon (or toppings of your choice).
  • Bake on the lower middle rack for 10-18 minutes, until edges are golden brown and toppings are crispy.
  • Use the parchment paper to slide the flammkuchen off the sheet onto a wooden cutting board. Garnish with freshly cracked pepper and optional herbs. Slice into wedges and serve immediately.
Notes
  1. Flour: This dough works with any flour: fresh-milled, whole grain, or all-purpose. Add water gradually and adjust as needed to get a smooth, pliable dough.
  2. Sourdough Discard: Use as much discard as you have. If you’re short, simply make up the difference with water. Active starter also works.
  3. Fermentation: The dough can be baked immediately or fermented in the fridge for up to 48 hours. Longer fermentation creates more flavor and better blistering.
  4. Rolling & Toppings: Roll the dough paper-thin and use a light hand with sour cream and toppings to keep the flammkuchen crisp.
  5. Make Ahead & Freezing: Dough can be refrigerated for 2–3 days or frozen (portioned) for up to 1–2 months. Thaw overnight before rolling.
  6. Dietary Options: The dough is naturally vegan. Use dairy-free sour cream and vegan bacon or vegetables for vegetarian or vegan versions.
  7. Classic Version: For a traditional flammkuchen dough made with minimal or no sourdough, see the classic Alsatian flammkuchen recipe.
Author: Sarah | Grains & Greens Kitchen
Calories: 462kcal | Carbohydrates: 57g | Protein: 18g | Fat: 19g
Tried this recipe?Let me know how it turned out!