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Flammkuchen (Onion Tart)

DW staff (ah)October 5, 2008
"Flammkuchen" traditionally come from the Alsace regionImage: picture-alliance / dpa / Stockfood


250g (2 1/2 cups) flour

20g (0.7 oz) yeast

5 spoons milk

1/2 spoon sugar

1/2 spoon salt

1 egg

1 tablespoon oil

200g (1 1/3 cups) creme fraiche

300g (10.6 oz, or about 2 cups when sliced) onions

70g (2.47 oz, or about ½ cup when chopped small) fatty ham


Put the flour into a saucepan. Mix the yeast with lukewarm milk, add the sugar and salt and pour the mixture into the saucepan. Add the egg and oil. If the consistency is too thick, add a few drops of water. The mixture should come away easily from the sides of the saucepan. Cover the mixture and leave to stand for 30 minutes in a warm place. Sprinkle with a bit of flour before kneading and roll out into an oval shape. Spread the cream over the surface and season with salt and lots of pepper. Chop the onions into rings and the ham into small cubes, then put both onto the tart. Place the tart on a baking sheet. Preheat the oven to 200°C (400 Fahrenheit) and then cook for 30 minutes. The edges of the tart should be golden.

Guten Appetit!