German · 67 min · Easy
Flammkuchen
The crackly-thin tart of the German-French Rhine borderland (Alsace and Baden): a paper-thin, unleavened dough spread with crème fraîche (or fromage blanc), scattered with thinly sliced onion and smoky lardons, and blasted in a hot oven until the edges char and the base turns shatteringly crisp. Its name means 'flame cake' — it was baked to test the bread oven's heat. Light, smoky and savoury, Flammkuchen (tarte flambée in French) is eaten in squares with the fingers, often as a sociable starter, and it comes together far faster and lighter than any pizza.