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Pizza from Alsace recipe

Pizza from Alsace recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza

This French dish is also known as tarte flambée. It's made with a thin bread-like base, topped with soured cream, onions and diced ham. Delicious with a side salad.

8 people made this

IngredientsServes: 10

  • For the Base
  • 250g natural yoghurt
  • 5 tablespoons oil
  • 1/2 teaspoon salt
  • 250g plain flour
  • 1 teaspoon baking powder
  • For the Topping
  • 200ml soured cream
  • 1 large onion, diced
  • 125g ham, finely diced
  • salt and pepper

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 190 C / Gas 5. Grease baking tray.
  2. Work the base ingredients together into a smooth dough. Transfer to a floured surface, roll out very thinly and place on baking tray.
  3. In a small bowl, mix together soured cream and onion. Spread over the base, then sprinkle with ham.
  4. Bake in preheated oven for about 10 -20 minutes. Cut into squares and serve.

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Reviews & ratingsAverage global rating:(9)

For the dough

  • 250g/9oz plain flour, sifted, plus extra for dusting
  • ½ tsp salt
  • 150ml/5fl oz tepid water
  • 2 tbsp sunflower oil

For the topping

  • 160g/5½oz smoked bacon lardons
  • 250g/9oz full-fat crème fraîche
  • 1 large onion, thinly sliced
  • 250g/9oz Emmental or Gruyère, or a mixture, grated
  • whole nutmeg, for grating
  • salt and freshly ground black pepper


Flammkuchen paired with dry Riesling is a typical meal for this area on both sides of the Rhine. A Flammkuchen is an Alsatian and German-style pizza. Thinly - rolled bread dough is sprinkled with raw onions and raw bacon (Speck, a cured and smoked bacon) and then covered with a cream made out of sour cream or Schmand (closely related to crème fraiche) and lightly seasoned with salt and pepper. It is baked in a hot oven, like a pizza for a short time. Traditionally used to test the heat in a wood-burning oven after firing, the crust is almost burnt after a couple of minutes if the temperature is right.

The Art of Tarte Flambée: Alsatian Pizza With Fromage Blanc, Bacon, and Onions

The headline above is bound to tick some purists off. But it's not a pizza! they cry. That's true: Just because this glorious Alsatian flatbread is topped with a layer of cheese (in this case, fromage blanc), onions, and bacon, and baked in a hot oven does not make it a pizza any more than having four legs and a wagging tail makes a dachshund the same thing as a golden retriever. And yet, for those unfamiliar with tarte flambée, describing it as a pizza is the quickest and surest way to recognition.

Known as flammekueche in Alsatian and flammkuchen in German, tarte flambée is incredibly simple. Typically made on a piece of thin, rolled-out bread dough, it has only three other main ingredients: the cheese, the onion, and the bacon.

The cheese in question is fromage blanc, a fresh, spreadable white cheese that's made with skimmed milk and has a very sharp, lactic tanginess—think very sour yogurt, and you'll have the general idea. Packages in the States will often boast its "0%" fat content, but make no mistake, those aren't no-fat versions of what is typically a creamy cheese: fromage blanc is inherently no-fat.

Most recipes have you mix the fromage blanc with a lesser amount of crème fraîche, its full-fat creaminess helping to balance out the leanness of the fromage blanc, and that's what my recipe calls for here. But since fromage blanc can be difficult to find in some areas, I also picked up a bunch of other fresh cheese and cultured dairy products to see what would make the best substitute.

The single best substitute I found is quark, a full-fat fresh cheese that, all by itself, tastes quite a bit like the mixture of fromage blanc and crème fraîche. But, of course, if you can't find fromage blanc, quark isn't likely to be an easy find either.

The second best substitute I found was to blend together equal parts cream cheese and buttermilk, which together imitate the body and lactic tartness of the original.

The onion in tarte flambée is thinly sliced and not cooked until the whole thing goes in the oven. Since I'm not a big fan of raw or undercooked onion, I like to slice mine extra-thin, to make sure it doesn't retain any of that raw-onion bite. A mandoline makes quick work of it (see our recent equipment review here), though you can also slice them by hand.

For the bacon, I go for thick-cut slices, cross-cutting them into thin strips.

Once everything is prepped, it's time to fire the tarts. I played with two methods: a classic one using pizza or bread dough, and a riff on Kenji's bar-style pizza method using a cast iron skillet and flour tortillas. They both work great.

Classic Tarte Flambée

The classic recipe uses basic bread or pizza dough as the base.

Tarte flambée usually has a very thin crust. I pressed, stretched, and even used a rolling pin to get my dough as thin as I could, though, as you'll see below, I still got some impressive oven spring that led to a slightly puffy texture around the edges—it's a texture I happen to love, so I wasn't complaining.

As you can see in the photo above, I spread the cheese mixture all over the dough, nearly to the edge. Tarte flambée doesn't usually have the wide ring of crust around its edge like a pizza does, so there's no need to try to make one.

Once the bacon is on, it's ready to go in the oven. I cooked it by setting a Baking Steel on the top rack of my oven (right under the broiler) and preheating my oven to the highest possible temperature, 550°F. Then, right before sliding the tart in, I switched the broiler on to help cook and char the top while the dough cooked on the Baking Steel from below.

The result is this beautiful pie here.

Bar-Style Tarte Flambée

Not too long ago, Kenji debuted a very clever technique for making bar-style pizzas using flour tortillas and a cast iron pan. Given the thin crust a tarte flambée is supposed to have, I thought the method might work really well here too, and indeed it did! If you really want that cracker-like crust, this is the way to go.

Start by oiling your skillet while heating it.

Then toss in the tortilla and spread the fromage blanc sauce all over, right to the edges.

Then throw the whole thing under the broiler until the top is browned in spots.

You can quickly wipe the skillet out and make the next round while everyone digs in on the first one.

Recipe Summary

  • 12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
  • 4 (5 ounce) balls prepared pizza dough
  • 1 large yellow onion, sliced
  • 1 cup fromage blanc (French-style fresh cheese)
  • ¼ cup creme fraiche
  • 1 pinch ground nutmeg
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper

Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer reserve the fat.

Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.

Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.

Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.

Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

How to make this recipe

Cook bacon until just crispy then in the same pan cook the onions until soft and caramelised.

  1. Roll out your pizza dough.
  2. Spread over the nutmeg yogurt.
  3. Sprinkle over cooked onions.
  4. Scatter over the cooked bacon pieces then place in the oven to cook.

Once cooked, sprinkle over fresh thyme leaves (optional step).

Enjoy this flammekueche with a glass of delicious French wine!

Flammekueche is a traditional Alsatian pizza with flour, dry yeast, sugar, salted butter, salt, cream cheese, sour cream, nutmeg, lardons and onion.

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  • 1 ⁄2 cup crème fraîche
  • 1 cup fromage blanc (available at Murray’s Cheese) or cream cheese at room temperature
  • 1 ⁄8 tsp. nutmeg, freshly grated
  • 1 tsp. kosher salt, plus more to taste
  • Freshly ground white pepper, to taste
  • 1 3 ⁄4 cups flour, plus more for dusting
  • 1 tsp. baking powder
  • 3 tbsp. olive oil
  • 2 egg yolks
  • 8 strips smoked bacon, finely chopped
  • 1 medium white onion, thinly sliced

Pizza from Alsace recipe - Recipes

A flammkuchen or “Tarte Flambée”as they call it, or sometimes also called German pizza is a traditional Alsatian dish. Traditionally, the pizza like dish has a topping of a special kind of sour cream, bacon and onions.

But the beauty of this dish is that it can be made with any toppings you like. It’s a perfect recipe for those who enjoy cooking and experimenting in the kitchen.

Learn how to make a fast and easy version of a popular German snack, named Flammkuchen or often called German pizza. This snack is especially popular in the South of Germany and the Alsace region of France. If you love thin crust pizza you will like this snack with it´s thin, crispy crust.

Flammkuchen can be served as a starter, snack or even a main course. The simple dough is made from flour and water, and traditionally adds no yeast, even some recipes nowadays refer to the addition of yeast. After being shaped into the desired size it is placed on top of a hot stone in the oven for about 10 minutes before being taken out to serve right away.

Alsace France - Food and Recipes

Alsace France, like most of the country, enjoys a much deserved reputation for fabulous foods and delightful recipes. Everything from beer and pretzels to fine wine and foie gras can be enjoyed here. Here is a tiny peek into the kitchens of the region.

Starting on an exceptionally light note, the region produces much of France's asparagus crop. Look for les asperges d'Alsace to hit the market in mid April and be sure to enjoy immediately, as the season is short.

Baeckeoffe means the baker's oven. In Alsace France, it was once a tradition that women would put marinated meat, potatoes, and vegetables in a large earthenware pot and drop it off at the baker's early in the morning. After a day of washing clothes or working in the fields, they would pick there meal up hot and ready to go.

Along with the northern departments of France, Alsace produces most of the beer that is made in the country. Large breweries, such as Kronenberg and Fischer, dominate the market, but there are many artisanal breweries to be found as well. The history of beer making in the region stretches back many hundreds of years.

Brandied Fruits

You are likely to find all sorts of fruits that have been preserved in brandy (called eau de vie ), including cherries, plums, clementines, apricots, raspberries and pears. Many home cooks take great pleasure in producing their own brandied fruits, but you can also easily find them at the market.

If you have the pleasure of being in Alsace France at Christmas time, you will be regaled with a celebration worthy of a fairly tale. Many home cooks make numerous batches of small cookies in an incredible variety of shapes and flavors. These are mixed together to make what is called bredele .

You may say pretzel. The Alsatians say bretzel , but these are nothing like the dry snacks you can buy in a package. A real bretzel is best enjoyed warm from the oven with a slather of mustard and a stein of beer.

This Swiss sausage get its name from the French word for brain - cervelle . They no longer contain brains, but a mixture of beef and pork meats. You are likely to find them sliced in an x on each end, stuffed with cheese, and wrapped in bacon before being fried. Wow, that should hold us over!

Choucroute Garnie

You probably know this dish as sauerkraut. In Alsace France you will find it served everywhere, but you better be hungry. The choucroute itself is just pickled cabbage, but the garnie means a load of sausage, ham, potatoes, and bacon, all of which is cooked in white wine.

Confiture d'Eglantine

This is wild rose hip jelly. It is traditionally a homemade speciality but requires quite a bit of work to prepare. These days you can find it commercialized as well.


Also called tarte flambée by "foreigners", this is a sort of Alsatian pizza. No tomato sauce, but a load of cream, bacon, and onions. Eat it piping hot, with a green salad and a cold Alsatian beer.


Minced meat is rolled and cooked in noodles to form a spiral, or snail, pattern. Don't hold your breath for me to make this recipe, which has a reputation for a being a little complicated. You'll just have to visit Alsace where you will find this dish on many restaurant menus.

Foie Gras d'Oie

There are two main regional producers of foie gras in France. One is Gascogne, where mostly duck liver ( foie gras de cananrd ) is made, and one is Alsace, where mostly goose liver ( foie gras d'oie ) is made. Learn more about what is foie gras.

Yikes. Yes you can eat carp, but it needs to be prepared carefully. This makes another popular dish on restaurant menus in Alsace France.

Fruit Tarts

Every Alsatian home cook is going to have a fruit tart or two up their sleeve. Popular versions are cherry, mirabelle plums or quetche (another variety of plum). Very easy to make, try this plum tart recipe.

A high, yeast risen cake similar to brioche bread. Every family has their secret recipe and you will find all sorts of variations. The one constant is the form of the cake.

This is honey vinegar that has been very successfully marketed by a local company. Try this on your salads or anywhere you want to add a little sweet and sour taste.

Munster Cheese

Oh my, this is ever so good. Made in the Vosges mountains, Munster cheese is delicious enjoyed on its own or with a few cumin seeds. It also melts perfectly into quiches, omelets, and gratin dishes. Learn more here:Munster cheese.

Pain d'Epice

This sweet spicy bread or cake might be served in slices to be enjoyed on its own at teatime, but it also finds its way into other French recipes. A popular combination is to top a slice of pain d'épice with foie gras. If you wish to try making it yourself, here is an Alsatian spice cake recipe.

Quintal d'Alsace

Bet you might be surprised to hear this is a cabbage! Quintal cabbages are popular the world over, but they originated in the region. In Alsace France they are quite likely to end up in a choucroute I imagine!

Soupe à la Bière

Where there is beer, there is bound to be beer soup, right? A very simple concoction of beer, flour and onions. Simmered and served with ample amounts of croutons.

You will often see these thick noodles credited to the Germans, but they are equally popular in Alsace France. Homemade spaetzle is actually a fairly easy endeavor, but is best made with a special tool that fits over a pot of boiling water. Serve these with anything you'd serve with noodles.

Tarte au Fromage Blanc

This is French cheesecake - light and lemony and not too hard on the figure. Fromage blanc is a dairy product similar to yogurt but a little less tangy. Try the recipe for yourself: French cheesecake recipe.

And finally there are the wines, mostly white, of Alsace France. It is the only region in the country where you will find wine categorized and sold by the varietal. The main varietals include Sylvaner, Riesling, Gewurztraminer, Muscat, Pinot Blanc, Pinot Gris (Tokay), and Pinot Noir.

Watch the video: Learn How to Make the Best Homemade Pizza with Gennaro Contaldo. Citalia (September 2022).


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