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Le Chaudron recipe
Pizza flammekueche à l'alsacienne
Alsatian flammekueche pizza
⏱ 30 minServes 2Easy690 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
200 g (7 oz)smoked lardons
200 g (7 oz)thick crème fraîche
100 g (3½ oz)fromage blanc
3onions
1 pinchnutmeg
1 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 200 g (7 oz) smoked lardons
- 200 g (7 oz) thick crème fraîche
- 100 g (3½ oz) fromage blanc
- 3 onions
- 1 pinch nutmeg
- 1 tbsp olive oil
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to its maximum, at least 250 °C (475 °F), with the baking sheet inside: traditional flammekueche cooks very fast in a very hot oven.
- Peel the 3 onions and slice very thinly into rings, separating them: they go on the pizza raw.
- Mix the 200 g (¾ cup + 1 tbsp) crème fraîche with the 100 g (scant ½ cup) fromage blanc, the pinch of nutmeg and some pepper until smooth.
- Roll the pizza dough very thin, about 2 mm (1/16 in), into a rectangle rather than a round — the traditional tarte flambée shape.
- Spread the cream mixture over the dough, leaving a 1 cm (½ in) border, then scatter with the onions and the 200 g (7 oz) raw lardons.
- Drizzle with olive oil and bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the edges are deep golden and the onions lightly charred.
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