Flammenkuchen
By any other name,
it is just as
Crispy,

Flammkuchen, Flammkuche, Tarte Flambe

it's
Bacon and Oniony Goodness

on a Fresh Flame Baked Crunchy Crust

Please do not call this a pizza!

I have fallen in love with this particular crust that is firm enough to hold the filling but also
cracker like crispy and very delicious!! It usually uses NO YEAST...? but a bit of oil
which will give it the crispy cracker like texture.

but some recipes also put a bit of
baking powder or yeast in them.

Heck...any dough will do. It has to be able to be rolled out really thin.

Flammenkuchen, (Flame Cake) has many names, and styles, although it is considered
to come from an area that is like a child of a divorce that has suffered from custody battles.

Were French,....No your German....Now were French again ...Now were German....

Alsace has gone back and forth being a part of France, then Germany,
Then France, then Germany.

This particular dish came from this area in Alsace which is NOW in France.

do

Word has it that Flammenkuchen, or Tarte Flambe really evolved in
Kochersberg, Alsace

Kocher even means oven or stove (cooker), and the first recorded oven was built here in 1490.
Famous for having bakers, they would fire up the wood box, to heat up the oven on bake day.
At first the wood burned hot with lots of flames. In this high intense heat they knew they
could not bake bread, but they could cook something. It had to be thin and done in a jiffy,
as a loaf would burn up in this heat, the curst black by the flames, by the time it was fullly done in the center.

From this fantastic youtube on the origins of Flammenkuchen, Tarte Flambe, Flame Cake.
At the base you can see a thin Flammenkuchen under the intense heat and flames.

So they rolled an extremely thin piece of extra dough out and baked it in the intense heat, with the flames
rolling over the top .....some of the edges charred but it was crispy and wonderful.
They called it Flammekuche, Flammenkuchen, or Tarte Flambe which ever part of
the country you were in.

Readily available in Kochersberg, with all the dairy farms, was quark or creme fraiche or
a creamy farmers cheese of sorts that was easily spread on this cracker crust, and
bacon and onions being a staple of German and Alsatian cuisine was added.

The result was a hit!

It remained a regional favorite, and didn't seem to make it's way into restaurants
until circa 1960. Then it has taken off, slowly but it is a must eat.
and someday here in the states I bet we are going to have a restaurant called.

Flammenkuchen!
or
Tarte Flambe!

Anyway it is worth adding to your menu,
as the crust doesn't need yeast and can be made start to finish in an hour.

While the real deal should be in a wood fired oven...

You can bake it in your home oven,

You can cook it on a gas BBQ right
on the actual grill

Or a charcoal kettle BarBQue on a Pizza Stone

Also in an Air fryer.

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Flammenkuchen
in the Oven

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Flammenkuchen
on the Grill
with a
Pizza Stone

This is a fun recipe to celebrate getting the asparagus season.
It is als a great way to use thin asparagus.

Go Here to Make Flammenkuchen mit Spargel
on the Grill with a
Pizza Stone

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Our German Cookbook

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Flammenkuchen
on the Grill

Right on the Grill Grates even!

I fell in love with doing this and so did everyone I did it for.

It is a show stopper as everyone loves seeing what they would think
is crazy, cooking raw dough right on a bbq.

It also tastes wonderful!

Go Here to Make
Flammenkuchen Right On the Grill Grates

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Flammenkuchen
in the
Air Fryer

Videos to help understand
all about Flammenkuchen

I made a page with great You Tube's that talk about the history of Flammenkuchen
or Tarte Flambe from folks from the area of Alsace.

It really gives you a lot of background and fun to watch them make the traditional ones!

Go Here for More Videos

Pizza Stone, Peel and knife Combo

We are Amazon affiliates and receive commissions

I like this air fryer and is the one I used for this recipe.

The brand is Gourmia,
touch screen and is very simple and user friendly.

Read more about it here

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