Sourdough Flammkuchen (Sourdough Tarte Flambée)
If you love sourdough baking but haven’t ventured beyond bread and pizza, Sourdough Flammkuchen might just become your new favourite bake. Crisp, thin, and finished with simple yet indulgent toppings, this Sourdough Tarte Flambée sits somewhere between a white pizza and a flatbread, but with its own distinct personality. It’s fast, unfussy, and a brilliant way to use sourdough discard without having to wait for the dough to ferment.
Ingredients
- 100-120 g plain flour* all purpose flour
- ¼ teaspoon salt
- 50 g sourdough discard or active sourdough starter, 100% hydration
- 50 ml lukewarm water
- 1 tablespoon neutral oil like sunflower or vegetable
Topping
- 100 g bacon lardons or pancetta
- 100 g creme fraiche
- 1 brown onion thinly sliced
- 120 g Gruyere or Emmental grated
- a pinch of nutmeg
Instructions
- In a large mixing bowl, combine flour and salt. In a separate bowl or a jug, mix the sourdough starter with water and oil.
- Pour the wet ingredients into the flour mixture and bring together into a rough dough.
- Tip it onto a lightly floured worktop, and knead for 10-15 minutes. TIP: You can prepare the dough in a stand mixer, fitted with a dough hook attachment (stand mixer works better if you are doubling or tripling the recipe though).
- Shape the dough into a ball, cover it with a clean tea towel and rest for 20-30 minutes.
- In the meantime, fry the bacon lardons until golden brown. Transfer them onto a plate lined with paper towel to absorb excess fat.
- Preheat the oven to 230°C (450F). Line a large baking sheet with parchment paper.
- Roll the dough into a thin rectangle, about 25x28 cm (10x11 in) directly on the parchment paper. Then slide it onto the baking sheet.
- With the back of a spoon, spread the crème fraîche leaving a 1-2 cm (½ in) edge. Scatter the sliced onion and cover everything with grated cheese. Finally scatter the fried bacon and sprinkle some nutmeg on top.
- Bake the sourdough flammkuchen for 11-12 minutes. The base should be crispy around the edges (NOTE, the slices will be a lot thinner than pizza and it is not meant to hold shape when held by the edge).
- Slice it onto a large board, slice into squares and serve immediately. In Alsace, I've seen it cut with scissors, rather than sliced with a knife.
Video
Notes
The amount of flour needed in this recipe will depend on how thick or thin your discard is. The dough needs to be soft and stretchy, though (not like a stiff pasta dough).
Nutrition
Calories: 1653kcalCarbohydrates: 102gProtein: 64gFat: 109gSaturated Fat: 47gPolyunsaturated Fat: 13gMonounsaturated Fat: 38gTrans Fat: 0.2gCholesterol: 198mgSodium: 2207mgPotassium: 563mgFiber: 5gSugar: 8gVitamin A: 1177IUVitamin C: 8mgCalcium: 1258mgIron: 5mg
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