Comments on: Flammkuchen (Onion, Bacon, and Creme Fraiche Tart)

By: Sarah

Sarah — Wed, 21 Sep 2011 08:06:53 +0000

From Boston Living in Germany… We just enjoyed a nice evening with friends eating zweibel kuchen (onion cake) a variation of flammkuchen and drinking weiss Federwein. I wanted to point out that you probably will not find the wine in the US… reason being… the alcohol content is not defined. It can range from 0-10% and changes the older the wine becomes… one week it is 5% and next week it can be 8%. However, Federwein is not hard to make. SInce it is refrigerated and not bottled for later there isn’t so much stress about corking and so on. Or… contact a winery and see if they can offer or can make it… Guten Apetit!

By: Jen

Jen — Mon, 08 Nov 2010 21:47:05 +0000

Bridget – Thanks for the creme fraiche tip! I almost always have cream and buttermilk around (cream for coffee and buttermilk because my boyfriend is obsessed with buttermilk biscuits), but when a recipe calls for creme fraiche it usually means a trip to the store for me.

By: Bridget

Bridget — Tue, 02 Nov 2010 22:51:37 +0000

I had this in Germany this summer and just made it–delicious! I didn’t have any creme fraiche either, so I took a cup of whipping cream and added a tablespoon of buttermilk (but you can use yogurt instead) and let it sit out on the counter overnight with a loose lid. Then I put it in the fridge till I was ready to use it–yummy!

By: Christa

Christa — Thu, 09 Sep 2010 05:47:37 +0000

we always make extra dough and eat them as dessert topped with creme fraiche Apple, Sugar and Cinnamon. With a little Grappa or so flambe the Flammenkuchen and enjoy!!!!!

By: joel

joel — Thu, 06 Aug 2009 22:06:55 +0000

Just an observation: An Alsatian friend tried to make it here in the US using pizza dough and was very disappointed; it wasn’t thin enough for her despite rolling it out to 1/16 of an inch. She said that it was too much like a pizza.

We subsequently tried it using a different method. We rolled out the dough, same a before, but poked some holes in it using a fork, and put it into the oven for a few minutes. When we took it out, it had puffed up even though we had poked it. We then took the rolling pin to it and voila, it flattened right out.

We then topped it, popped it back into the oven…it was fantastic.

By: Anne Sandman

Anne Sandman — Mon, 12 Jan 2009 21:40:07 +0000

Hey Jen, just came across your blog this afternoon and was browsing the archives… this tart (which looks delicious) seems vaguely reminiscent of a tart I’ve made several times before: one large or two medium yellow onions (sliced and cooked gently in butter until you can squish them with your fingers), brie, and fresh thyme over a sheet of puff pastry. I bet that, like so many things, it would benefit from the addition of a bit of bacon. It’s hard to go wrong with pastry/dough, onion, dairy, and bacon!