Flammenkuchen
By any other name,
it is just as
Crispy,

Flammkuchen, Flammkuche, Tarte Flambe
Bacon and Oniony Goodness

on a Fresh flame baked crunchy crust

Please do not call this a pizza!

I have fallen in love with this particular crust that is firm enough to hold the filling but also
cracker like crispy and very delicious!! It usually uses no yeast, but some also put a bit of
baking powder or yeast in them.

Heck...any dough will do. It has to be able to be rolled out thin.

Flammenkuchen, (Flame Cake) has many names, and styles, although it is considered
to come from an area that is like a child of a divorce that has suffered from custody battles

Were French,....No your German....Now were French again ...Now were German.....

has gone back and forth being a part of France, then Germany,
Then France, then Germany.

This particular dish came from an area in Alsace, France

Word has it that it really evolved in
Kochersberg, Alsace

Kocher even means stove, and the first recorded oven was built here in 1490.
Famous for having bakers, they would fire up the wood box, to heat up the oven on bake day.
At first the wood burned hot with lots of flames. In this high intense heat they knew they
could not bake bread, but they could cook something, but it had to be thin. As a loaf would burn up in this heat.

From this fantastic youtube on the origins of Flammenkuchen, Tarte Flambe, Flame Cake

So they rolled an extremely thin piece of extra dough out and baked it in the intense heat, with the flames
rolling over the top .....some of the edges charred but it was crispy and wonderful.
They called it Flammekuche, Flammenkuchen, or Tarte Flambe which ever part of
the country you were in.

Readily available in Kochersberg, with all the dairy farms, was quark or creme fraiche or
a creamy farmers cheese of sorts that was easily spread on this cracker crust, and
bacon and onions being a staple of German and Alsatian cuisine was added.

The result was a hit!

It remained a regional favorite, and didn't seem to make it's way into restaurants
until circa 1960. Then it has taken off, slowly but it is a must eat.
and someday here in the states I bet we are going to have a restaurant called.

Flammenkuchen!

Anyway it is worth adding to your menu,
as the crust doesn't need yeast and can be made start to finish in an hour.

While the real deal should be in a wood fired oven...

You can bake it in your home oven,
You can cook it on a gas BBQ

Or a charcoal kettle Bar BQue on a Pizza Stone

Also in an Air fryer.

My thoughts is that me just sharing recipes is not good enough,
I am encouraging you to do your own research
Your own trials and come up with
your thoughts and your recipes and record them.

Name them.

For the Spring asparagus celebration I added asparagus to it!

Go here to make
Flammenkuchen mit Spargel

(German style pizza with asparagus)

You can also do this in the Air Fryer.

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Videos to help understand
all about Flammenkuchen

Go Here for More Videos

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A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes

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Order the Kindle Version

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Biography of my grandma
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From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.

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