Flammekueche

Flammenküche, also known as flammkuchen or tarte flambée, is a thin-crust pizza-like dish that originates from the Alsace region of France and the German-speaking area of the Rhineland. The name derives from the French „flammé“ meaning “burnt” and the German “Küchen” or “Torte,” reflecting its method of being prepared on a hot surface. Traditionally, a yeast or sourdough base is stretched thin, topped with crème fraîche or fromage blanc, thinly sliced onions, and cured pork lard or bacon, then cooked at high temperature for a few minutes until the crust crisps.

The recipe dates back to the 14th century, when hearths in Alsace villages were favored for baking. It spread to neighboring areas, adapting to local ingredients; for example, in the German Rhineland, smoked pork and a splash of white wine are common. In the 20th century, commercial ovens allowed for large-scale production, and by the 1970s the dish became popular across Western Europe as a convenient, quick-fix meal.

Modern variations may include additional toppings such as sliced apples, mushrooms, or dill. In tourist destinations, flammenküche is served in restaurants and street stalls, often accompanied by local beer or white wine. Many culinary instructors emphasize the importance of a high, hot baking surface—traditionally a wood‑heated stone or a specialized flammenküche oven—to achieve the dish’s signature blistered crust and caramelized onions. The combination of simplicity, versatility, and regional pride ensures flammenküche remains a celebrated staple of both French and German gastronomy.