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Flammekueche

What if we reinvented Alsace cuisine at home—gluten-free and lactose-free? 

Achieving the perfect texture of a Flammekueche—that inimitable thinness and slightly golden crust—is finally possible. With this recipe, you’ll finally be able to enjoy the generous portions of a homemade tarte flambée that holds its shape, is perfect for sharing, and, above all, delights everyone. The magic of traditional baking, accessible to everyone.

Check out our savory tart variations, too.

Ingredients

For 4 flammekueche :
  • 500g of our "pizza mix"
  • 400g of water
  • 25g of olive oil

+ your choice of toppings (see suggestions below)

Equipment

  • A large bowl
  • A scale
  • Baking paper
  • An oven (pizza oven)
  • Optional: a baking stone (the stone from your raclette/pierre can work)

Preparation

  1. Place the contents of the packet in a large bowl. Then pour in the olive oil and water. Mix everything by hand until you achieve a well-homogeneous consistency.

  2. Cover the bowl with a clean cloth and let the dough rest for about 30 minutes for the flours to absorb the water.

  3. Divide the resulting dough intopiecesof about 250-300g.

  4. Chef's tip:To make things easier, roll out each piece between two sheets of baking paper. Then leave each pizza base on its sheet of baking paper: this will greatly simplify the baking process!

  5. Top your flammekueche according to your desires, then follow our cooking tips.



Baking

  1. Optional: Place yourbaking stonein your oven. If not, preheat your oven tray to create the thermal shock needed to make your pizza rise and crisp.
  2. Preheatyour oven to 250°C (fan) or, if not possible, to the maximum setting of your oven.
  3. Bakethe pizza on its baking paper for about 15 minutes (or much longer if your oven is less hot. The crust should easily detach from the baking paper and the toppings should be golden.
  4. Let it coola little before slicing and enjoying.

The pizza will keep for 2 or 3 days wrapped in the fridge or several weeks in the freezer. It reheats easily in a preheated oven (10 minutes at 180°C + 5 minutes if frozen) or a few minutes over medium heat in a covered pan.

Topping ideas

Traditional flammekueche:  The classic, the timeless: 

  • Grated cheese (I like to mix one melting cheese with one that has flavour, like Comté)
  • Thinly sliced or chopped red onions
  • Bacon bits
  • Pepper

Courgette & feta:  A summery version easy to make at home: 

  • Grated cheese (I like to mix one melting cheese with one that has flavour, like Comté)
  • Thinly sliced courgettes
  • Feta
  • Zaatar (or your favourite spice)
  • Lemon zest
  • A drizzle of lemon juice
  • A drizzle of olive oil