Flaming Pie. The famous Flammkuchen

Flaming Pie. The famous Flammkuchen

In the footsteps of our trip to the French Alsace and Lorraine, I wanted to prepare a flaming pie, especially to cook it much easier and faster than pizza. The history of this cake are fairly common, fresh dough, which is the foundation, the Alsace peasants used for baking bread, and the remnants of once one autumn evening smeared with a mixture of sour cream and cottage cheese, sprinkled with crumbs of local cheese, onion rings and slices of bacon placed in another hot oven. A thin sheet of dough with the filling in it was ready in a few minutes. Since tarte flambé or as it is called flamkuhen became a hallmark of Strasbourg and Colmar.


flour – 500 grams
dry yeast – 7 grams
olive oil – 3 tbsp. spoons
warm water -275 ml
a pinch of salt
For filling
150 grams of smoked grudinka-
1 medium onion
Grated fresh cheese type Maasdam, Lerdamer Gauda- or 100 grams
cream – 50 grams
sour cream – 50 grams
pepper to taste
bow pen or Arugula for decoration

How to make:

Prepare the dough. The container add the flour, salt, water, yeast, all mix well, then add the olive oil. We form a solid mass in the form of a ball, cover plotentsem and leave to rest for an hour, the dough has come. Mix sour cream with cream. Bow cleanse and finely chop finely, bacon cut into cubes or strips.
On the surface countertops pour a little flour and roll out the dough into a thin layer of elongated shape. Grease with a mixture of cream and sour cream cake base. Pour chopped onion, bacon, grated cheese.


In a preheated 250 degree oven put our cake for 10-15 minutes, until the crust is lightly browned. We get out of the oven, sprinkle with finely chopped arugula and green onions.

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