Alsace Bacon Onion Tart Flambee – Elsass Flammkuchen

Let me introduce a French specialty called Alsace Bacon Onion Tart Flambee (Speckkuchen or Elsässer Flammkuchen in German) that originated from the region named Alsace (or Elsass) with its main city named Strassbourg. During many centuries in the past that region alternated between being German and French, so it is a bi-lingual region but the main language has become French. If you visit this region you will see  the influence of German architecture and also the German language which has not disappeared.
Alsace was divided into these regions:
– Oberelsaß (Upper Alsace) whose capital was Kolmar, and corresponds exactly to the current department of Haut-Rhin.
– Unterelsaß, (Lower Alsace) whose capital was Straßburg, and corresponds exactly to the current department of Bas-Rhin.
– Bezirk Lothringen, (Lorraine) whose capital was Metz, and corresponds exactly to the current department of Moselle.
If you are interested in the detailed history of the Alsace find more info here…

Many dishes from that region can be found in the South of Germany around the city of Freiburg, the capital of the beautiful Black Forest. The tart flambee is a thin crust tart similar to a very thin pizza or flatbread. Happy Cooking!

Ingredients Alsace Bacon Onion Tart Flambee

300 g flour, all purpose
125ml taste neutral sparkling water
4 tbsp sun flower oil
1 dash salt

Topping
150 g smoked bacon (German Speck)
500 g onions
150 ml sour cream or creme fraiche
50 ml heavy cream or milk
1 onion
salt and pepper to taste

Cooking Instructions

– Combine flour, oil, water and salt and knead until you get a smooth dough (shouldn’t be sticky, if so add more flour). If dough should be crumble add more oil and water.
-Form a ball, wrap in plastic foil and place in fridge.

– Pre-heat oven to 220 C (convection) or 230 C (regular) – In F: 420 or 440
– Mix sour cream with heavy cream/milk. Place in fridge.

– Roll the dough very thin like 3 – 5 mm to the size of the baking tray. Eitehr grease the tray or use parchment paper.
– Spread cream evenly onto the dough.
– Cut onions in fine rings, bacon in small cubes and spread on the cream.
– Bake 10-15 min until the dough shows a slightly brown crust.

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