Traditional Flammekueche (Flammekueche)

Ingredients

• 250 g Type 45 flour (all‑purpose flour, type 45)
• 150 g Lukewarm water (water at room temperature, not cold)
• 6 g Fine salt
• 6 g Neutral oil (peanut, rapeseed or grape‑seed oil)
• 200 g Thick crème fraîche (full‑fat, not reduced)
• 150 g Smoked bacon lardons (cut into cubes)
• 2 units Red onions (finely sliced)
• 1 pinch Black pepper (to taste)

Instructions

1. Prepare the dough

   Pour the flour into the bowl, add the salt, form a well, pour the lukewarm water, mix by hand until a homogeneous dough forms, then incorporate the neutral oil last and knead for 5 minutes until the dough is smooth.

   Time: PT10M

2. Dough rest

   Cover the bowl with plastic film or a damp cloth and let rest for 30 minutes at room temperature.

   Time: PT30M

3. Prepare the toppings

   Finely slice the two red onions. Distribute the smoked bacon lardons (pre‑cook if you like them very crispy).

   Time: PT5M

4. Preheat the oven

   Place the baking sheet upside‑down on the oven rack and preheat to 240°C for at least 20 minutes.

   Time: PT20M

   Temperature: 240°C

5. Roll out the dough

   On parchment paper, roll the dough with a rolling pin into a very thin rectangle or oval (2‑3 mm).

   Time: PT5M

6. Top the tart

   Spread the thick crème fraîche over the dough in an even layer, add the sliced onions, then the lardons. Sprinkle with a pinch of black pepper.

   Time: PT5M

7. Cooking

   Slide the tart (with the paper) onto the very hot sheet and bake for 7 minutes at 240°C until the edges are golden and slightly blackened.

   Time: PT7M

   Temperature: 240°C

8. Cut and serve

   Remove the tart from the oven, let rest for 2 minutes, cut into portions and, if desired, roll the strips like mini‑flames. Serve immediately with a green salad.

   Time: PT5M

Nutrition Facts

Calories

473

Protein

15 g

Carbohydrates

52 g

Fat

30 g

Fiber

2.5 g

Ingredient Substitutions

• Instead of Type 45 flour: all‑purpose flour, wheat flour
• Instead of Neutral oil: sunflower oil, grape‑seed oil
• Instead of Thick crème fraîche: double cream + plain yogurt
• Instead of Smoked bacon lardons: cut smoked bacon
• Instead of Red onions: white onions, shallots

Equipment Needed

• Stainless steel bowl
• Rolling pin
• Parchment paper
• Baking sheet
• Oven
• Chef's knife
• Cutting board
• Spoon or spatula

Critical Steps — Do Not Skip

• Add the oil after the gluten network has formed
• Roll the dough very thinly (2‑3 mm)
• Cook at very high temperature (240°C) for 3‑7 minutes

Chef Tips from the Video

• Use type 45 flour for a lighter dough.
• Do not over‑work the dough after resting to keep an airy texture.
• Lightly dust the parchment paper with cornmeal before rolling for an even crispier crust.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2‑3 days.

Freezer: Can be frozen for up to 1 month; reheat in the oven at 200°C until hot.

Room temperature: Consume immediately, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator; it will keep for 24 hours.
• Finely slice the onions and cut the lardons ahead of time, store them chilled in an airtight container.
• Preheat the oven during the dough's resting time to save time.