Known as flàmmeküeche in Alsace, flammkuchen in Germany and tarte flambée in France, Chef Gabriel Kreuther’s version of “pie baked in flames” is extra-creamy and absolutely irresistible.
Courtesy Gabriel Kreuther, chef and owner, Gabriel Kreuther
- 4 ounces high-quality smoked slab bacon (not pre-sliced)
- 1 pound store-bought or homemade pizza dough
- ¼ cup heavy whipping cream
- 1 cup crème fraîche
- ½ cup fromage blanc or Greek yogurt
- ¼ teaspoon fresh nutmeg
- ½ teaspoon white pepper
- Salt, to taste
- ½ white onion, sliced thin
Heat oven to 500˚F.
Blanch bacon for 30 seconds in boiling water, then drain and cut into matchsticks. Set aside.
Roll dough into two 12– to 13-inch rounds, or one 13x18–inch rectangle. Use rolling pin to place dough carefully on parchment-lined pizza stone or sheet pan.
Use whisk to whip heavy cream to soft peaks, then whisk in crème fraîche, fromage blanc or yogurt, nutmeg and pepper. Season with salt, to taste. Scoop onto dough and spread almost to edges. Top with onions and bacon. Bake for 3–5 minutes, or until bottom of dough blisters and crust crisps. Serve immediately. Makes 1–2 flatbreads.
Domaines Schlumberger 2018 Les Princes Abbés Pinot Blanc (Alsace)
For this flatbread, Kreuther suggests Pinot Blanc, a rosy-hued grape grown in Alsace and Germany, where it’s called Weissburgunder. This bottling sings of fresh juicy pear, with enough textural richness to stand up to the creamy, smoky topping.
Domaine Serene 2018 Coeur Blanc Barrel-Fermented White Wine from Pinot Noir (Dundee Hills)
Boasting rich flavors of stone fruit and caramelized nuts offset by tart-apple acidity, this white wine made from red grapes would be a deliciously indulgent pairing with the flàmmeküeche.