Home German Thin and Crispy Tarte Flambée

Thin and Crispy Tarte Flambée

by Mihl
paper thin and crispy flammkuchen | Vegan Mofo 2015

I know you think I am tricking you here. This doesn’t look quick, right? But it is! So welcome to today’s edition of Vegan Mofo 2015.

paper thin and crispy flammkuchen | Vegan Mofo 2015

Tarte flambée or flammkuchen, as it is called in German is a dish popular in Alsace, France and in the South of Germany. It’s a large topped flatbread that is prepared and served similar to pizza. There are a couple of important differences though. Traditionally tarte flambée is topped with crème fraîche, onions, and some kind of ham, bacon, or lardon. (I’ll never know the correct English term for this.)  The crust has to be rolled out paper thin, you want it to be really crispy. To achieve that the dough is made without any kind of leavening. No yeast and most definitely no baking powder. It’s also baked on a very high temperature. Because of the missing yeast and a high oven temperature the tarte only has to bake for a couple of minutes. The crust itself can be prepared in advance. The dough has to rest but it doesn’t need time to rise and it can be stored in the fridge for up to a week or even longer. For the topping you need very thinly sliced vegetables. Those can be prepared in advance, too. Simply place them in an airtight container and store in the fridge until ready to use. For this version I used red onions, leeks, and radishes. For a more traditional flammkuchen use onions and finely cubed smoked tofu instead.

paper thin and crispy flammkuchen | Vegan Mofo 2015

Thin and Crispy Tarte Flambée


For the crust
250 g (2 cups) all-purpose flour
4 g (1 leveled teaspoon) salt
1 tablespoon unsweetened soy yoghurt
1 tablespoon oil
120 ml (1/2 cup) water
For the crème fraîche
250 g (1 cup) unsweetened soy yoghurt
1 tablespoon finely chopped parsley or chives
1 tablespoon oil
1 teaspoon lemon juice
1/2 teaspoon salt or more, to taste
pepper to taste
For the topping
1 thinly sliced red onion
the white part of a thinly sliced leek
a couple of thinly sliced radishes


To make the dough, combine flour and salt.

Add remaining ingredients and knead until the dough is firm and elastic, about 10 minutes.

Cover and let the dough rest for 30 minutes, or refrigerate until ready to use.

To make the crème fraîche, place all ingredients in a bowl and stir until combined.

To make the flammkuchen, place a baking sheet in the oven and preheat the oven to 250°C (480°F).

Divide the dough into four equally sized pieces and place each piece on a sheet of parchment paper.

Roll out as thin as possible. Let the dough rest and relax for a minute or two from time to time, so that rolling is easier.

Thinly spread with crème fraîche and top with vegetables.

Carefully remove the hot baking sheet from the oven and slide the sheet of parchment paper with the flammkuchen on the baking sheet.

Bake for about 8-10 minutes or until the edges are crispy.

Repeat with the other three pieces of dough and serve immediately.



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Carla September 21, 2015 - 13:42

I am in love with this dough! It was so much easier to work with than pizza dough. Do you think it would freeze well? For some reason I thought flammkuchen would be so much harder to make at home. ; p

Mihl September 21, 2015 - 14:02

Hi, Carla! Yes, I also love how easy this dough is. You can probably freeze it, although I would recommend to roll it out on a piece of parchment, then roll it into a log with the parchment attached and then freeze it. I haven’t tried this yet though. I usually keep the dough in the fridge for up to one week, sometimes longer.

Carla September 22, 2015 - 10:44

Thanks. I plan to try it both ways, rolled out and in a ball, and will let you know how it works.

Also, I bought some smoked salt the week before I made this and put just a little on top and it was very reminiscent of the speck that they use on the traditional flammkucken. Highly recommend it if you can find some.

Mihl September 22, 2015 - 11:15

That would be great, thanks!
I have smoked salt and I’ll try this for sure. Great tip!

Jojo September 6, 2015 - 09:05

Gorgeous! I think I had flamkuchen with smoked tofu at Viasko in Berlin a while back, I remember it beig great.

Ariel September 5, 2015 - 08:06

I made this and its great! So easy and yet so good!

Mihl September 5, 2015 - 09:20

Wonderful, thanks for letting me know!

Krisi von Excusemebut... September 3, 2015 - 16:34

Hmm sehr lecker..Flammkuchen hatte ich schon sehr lange nicht mehr, wird mal wieder Zeit!Mit Radieschen habe ich es noch nie probiert, klingt köstlich!
Liebe Grüsse,

lysette September 3, 2015 - 15:42

I like the mix of radish and onion to this, and that knife is beautiful too, looks like it’s sliced through many fruit & vegetables and vegan cheese boards :)

Little Vegan Bear September 3, 2015 - 13:42

This looks so elegant! I want to make it for a dinner party.

amey September 3, 2015 - 08:43

so fancy and beautiful. <3 that super thin crust looks almost like a giant cracker. and the super thin veggies on top make it all look so light and delicate.

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