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Traditional Alsatian Flammkuchen (Tarte Flambée) with Sour Cream, Onions & Bacon

Crispy, paper-thin flammkuchen made with no yeast, optionally long-fermented for flavor and digestibility. Flexible dough works with fresh-milled, whole grain, or all-purpose flour. Perfect for lunch, dinner, or a cozy pub-style snack at home. Top with your favorite veggies or cheeses for endless variations!
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Top-down view of two crispy baked flammkuchen on crinkled parchment paper, one topped with dark green arugula.
5 from 1 vote
Prep Time:10 minutes
Cook Time:15 minutes
Bulk Fermentation:18 hours
Total Time:18 hours 25 minutes
Servings:4 flatbreads
Calories:530kcal
Equipment
  • rolling pin
  • baking paper
  • baking sheet
Ingredients

Dough Ingredients

  • 300 g freshly-milled flour - 1½ cups whole soft wheat berries or any other grain, or commercial whole grain flour (2½ cups)
  • 175 g water - (¾ cup) more as needed
  • 15 g olive oil - (1½ tbsp) or avocado/neutral oil
  • 6 g table salt - (1 tsp)
  • 5 g sourdough starter - (1 tsp) optional

Toppings

  • 100 g sour cream - (6-7 tbsp) crème fraîche, or mix with Greek yogurt
  • salt, pepper, nutmeg to taste - or a pinch of chopped herbs
  • 3 small onions, finely sliced or chopped - pre-cooked for a jammier taste
  • 140 g smoked bacon, diced or cut into lardons - (5 oz) lean cuts or vegan alternatives work
  • chopped chives, herbs, or arugula - for topping after baking (optional)
Instructions

Mix the Dough

  • Weigh the wheat berries and mill them on the finest setting of your grain mill.
  • In a medium bowl, combine the fresh-milled flour and salt. Add the olive oil, sourdough starter, and water. Mix until a cohesive dough forms, then knead briefly until no dry flour remains.
  • Cover the bowl and let the dough rest for 30 minutes. Check the texture and add a little more water if needed. The dough should be smooth and pliable, not dry or sticky.

Ferment (optional)

  • Use the dough right away, or cover and ferment at room temperature for up to 18 hours.

Bake

  • When ready to bake, preheat the oven to 250 °C / 485 °F. Line a baking sheet with parchment paper.
  • Turn the dough out onto a lightly floured surface and divide it into four equal pieces. Roll each piece out as thin as possible without tearing.
  • Transfer the rolled dough to the prepared baking sheet. Season the sour cream with salt, pepper, and herbs (if using), then spread it in a thin, even layer. Top with sliced onions and finely diced bacon or vegan alternative.
  • Bake for 10–18 minutes, until the edges are deeply golden and crisp and the toppings are cooked.

Serve

  • Slide the flammkuchen off the baking sheet using the parchment paper. Finish with freshly cracked black pepper, slice into wedges, and serve immediately.
Notes
  • Flour & hydration:
    This dough is very forgiving, but different flours absorb water differently. Add just enough water to bring the dough together, then let it rest before adjusting. It should be smooth and pliable, not sticky.
  • Fermentation is optional:
    Flammkuchen dough doesn’t need to rise. You can bake it right away after a short rest, or ferment it at room temperature for up to 18 hours for more flavor and digestibility.
  • Roll it very thin:
    For classic flammkuchen, the dough should be rolled almost paper-thin. Thicker dough will bake up tough, not crisp.
  • Go light on toppings:
    Spread the sour cream in a thin, even layer and avoid overloading toppings. Too much moisture can prevent the base from crisping.
  • Make-ahead option:
    After bulk fermentation, the dough can be refrigerated for 2–3 days or frozen for up to 1–2 months. Thaw overnight before rolling.
Author: Sarah | Grains & Greens Kitchen
Calories: 530kcal | Carbohydrates: 56g | Protein: 21g | Fat: 23g
Tried this recipe?Let me know how it turned out!