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Tarte Flambée – German Pizza Recipe (Alsatian Flammekueche & bacon)

Tarte flambée, aka flammkuchen, is German pizza with a twist! So easy to make, quick and easy to get creative with. Enjoy this Alsatian treat that’s SO traditionally German!

Ingredients:

Dough:

• 2 cups (250 grams) all-purpose flour
• ¾ teaspoon (4 grams) salt
• ½ cup (120 milliliters) warm water
• 3 tablespoons (45 milliliters) olive oil

Topping:

• ½ cup (120 milliliters) crème fraîche or Greek yogurt
• 4 ounces (115 grams) lean bacon, diced
• 1 medium onion
• 8 stalks green asparagus
• salt and pepper

Instructions:

1. Mix together the flour and salt. Stir in the water and olive oil. Mix with a wooden spoon until the dough is crumbly. Add more water as needed, one tablespoon at a time, until the dough starts to hold together (it usually takes 2 to 3 tablespoons).
2. Knead the dough with your hands until the dough is smooth and doesn't stick to the sides of the bowl.
3. Remove the dough from the bowl and pour about ½ tsp olive oil in bowl to grease it and return the dough to the bowl. Roll it around until it’s oiled all over. Cover the bowl with plastic wrap and put in the fridge for about 30 minutes to rest.
4. Preheat oven to 450°F.
5. Meanwhile, render the bacon in a frying pan, just until the grease is released (do not let the bacon become crisp.) Remove the bacon to a paper-towel lined plate.
6. Add the onions to the frying pan and sauté until soft and translucent, stirring frequently.
7. Snap the tough ends off the asparagus. Slice the asparagus stalks thinly on the diagonal. Cut the heads, lengthwise, in half.
8. Line a cookie sheet with parchment paper.
9. Remove the dough from the fridge. Place on the parchment paper and roll out very thin. It should cover the whole cookie sheet.
10. Spoon the Greek yogurt over top. Cover with bacon, onion, and asparagus. Sprinkle with salt and freshly ground pepper.
11. Bake, on lowest rack, for about 20 to 30 minutes or until the edges are nicely browned and the topping is crisp.
12. Cool, cut, and serve.
13. Serves 2 to 4.

Notes/Hints:

• Traditionally, the bacon and the onion is added raw on top of the dough and NOT pre-cooked. Personally, though, I like the bacon already rendered and the onions more caramelized than just letting them cook in the oven. Use your preference.
• You can divide your dough and top each piece of dough differently.
• Sprinkle a little nutmeg over the Greek yogurt
• Instead of the creme fraiche or Greek yogurt, you can use fromage blanc, quark, sour cream or equal parts buttermilk and cream cheese. 

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on February 3, 2026