Flammkuchen or Tarte Flambée, as the French call it, is proof that good recipes don’t need tons of ingredients. Only good ones! Tarte flambée is always on our table when we don’t really feel like cooking.
The Flammkuchen is done quickly, it does not require a long rise time or the cumbersome preparation of other ingredients
I had this thin-crust Flammkuchen, which is a type flatbread with white sauce at the Central Station in Brussels, Belgium while waiting for the train to Ghent
We usually have diced ham or prosciutto and sour cream (instead of creme fraiche) in the fridge. Add thinly sliced onions (white, sweet or red), some Brie or Camembert and the Flammkuchen is ready.
Back in time when wood-fired ovens were still in use, the bakers had to carefully watch the dough for the right temperature while baking. If the Flammkuchen comes out too dark, the oven still has to cool down, if it’s too light, it has to be refilled with coal. It was called Tarte Flambée in French because it was kissed by the flame of the fire.
The dough does not need time to rise, it does not have any yeast. But it should rest for at least 30 minutes.