Place baking tray on the middle rack, preheat oven at 240°C / 460°F and cook the Flammekueche. for 15 minutes. Let stand on a wire rack 1 to 2 minutes before serving.
Introduce your customers to this traditional Alsatian bacon and onion tart. If you’re looking for a change of pace, our flammkuchen will delight with its hand-braided edges, generous bacon topping, and caramelized onions.
- Hand-braided edge
- No partially hydrogenated oil or palm oil
- No artificial colours or flavours
- No DATEM
Wheat flour, water, cream (milk, lactic ferments), smoked bacon (pork breast, salt, dextrose, smoke flavor, citric acid, flavors, sodium ascorbate, sodium nitrite), onions, non-hydrogenated sunflower oil, lactose, milk protein, modified potato starch, rice starch, skim milk powder, salt.
Contains: milk and wheat.
May contain: egg, soy, fish, crustaceans, mollusks, mustard and sulphites.
What is traditional flammekueche?
It is a recipe originates from Alsatian cuisine and consists of a thin layer of dough covered with fresh cream, onions, and bacon. There are several variations of this Alsatian cheese tart, such as our mushroom flammkuchen pizza, but bacon and onions remain the classic garnishes.
How do you serve flammkuchen?
Our classic Alsatian bacon and onion tart is traditionally presented on a wooden cutting board or pizza board and sliced into rectangles. Guests roll it up and eat it with their fingers. Flammkuchen is often accompanied by Alsatian beer or a white Alsatian wine.
You can serve it as an appetizer, in rolls with a pick, as a main course with a side of green salad, or as a sharing plate.