Summer Flammkuchen with Corn & Potato
This summer version of a Flammkuchen (German for 'Flame Cake' or Tarte Flambée) tastes like a summer market haul on a pizza crust. For my summer Flammkuchen, I decided to add toppings like fresh corn cut from the cob, red onion, bacon pieces and thinly sliced red potatoes! It's simple and quick to make following my easy-to-follow instructions. The corn adds a nice sweetness. The potato slices are cooked in the sour cream sauce, which makes them taste like a baked potato. You could call this the loaded baked potato Flammkuchen if you want!Traditionally, the Flammkuchen flatbread is kept simple with toppings like bacon and onion. That one is called Elsässer Flammkuchen from the Alsace region of France and you need to make it!
Servings: 1 Flammkuchen
Calories: 2236kcal
Equipment
- Rolling Pin To roll out the Flammkuchen dough.
- Pizza Cutter Makes it easy to cut up your Flammkuchen for sharing (if you're sharing).
- Pizza Baking Pan Love this one!
- Pizza Stone You'll either use a baking pan or transfer your Flammkuchen onto the pizza baking stone.
- Parchment Paper To put under your Flammkuchen.
- Non-Slip Stainless Steel Bowls This set is worth the price! The best mixing bowls I have ever owned (and they're German-designed).
- Mandolin Slicer This one is great to have for thinly slicing your potato (and onion).
Ingredients
Flammkuchen Dough
- 200 grams all purpose flour
- 30 milliliters olive oil
- 4 grams salt I use fine Himalayan sea salt
- 125 milliliters water room temperature
Flammkuchen Toppings
- 200 grams sour cream
- 60 milliliters heavy whipping cream
- 1 potato medium sized. I use a red potato, but feel free to use any kind of potato.
- 100 grams red onion about ½ large onion, thinly sliced
- 150 grams corn corn cut off from one cob, but you can also use canned or frozen corn
- 75 grams bacon uncooked, thick cut, cut into small strips (lardons) or dice
- 1 green onion cut into rings, for garnish after baking, optional.
- salt and pepper
Instructions
- Preheat the oven to the highest temperature (usually 500℉ or 260℃). Prep a pizza pan or baking sheet with parchment paper.
Make The Dough
- Mix together the dough ingredients using a fork at first, then transfer onto the counter, sprinkle with a little flour, and knead with hands until the dough is smooth. If it’s still sticky, add some more flour until you are able to work it with your hands. If it's too dry, add some more water.200 grams all purpose flour, 30 milliliters olive oil, 4 grams salt, 125 milliliters water
- Place back into the bowl, cover and allow to rest while you prep the ingredients.
Prepare the Sauce
- Mix together the sour cream and heavy whipping cream. Season to taste with some salt and pepper.200 grams sour cream, 60 milliliters heavy whipping cream, salt and pepper
Prepare the Toppings
- Cut the corn off the cob (if using fresh corn). Using a mandolin slicer, cut thin slices of potato and red onion (or cut my hand). Cut the scallion into little rings. Small dice the thick-cut bacon.1 potato, 100 grams red onion, 150 grams corn, 1 green onion, 75 grams bacon
Assemble & Bake
- On a floured surface, roll out the dough thinly using your rolling pin. Spread on the sour cream mixture using a large spoon.
- I like to start with evenly distributing the potato slices, so they get a chance to cook through. Add the corn and onions and finish with the uncooked bacon pieces, so they have a chance to cook and get crispy.
- Bake for about 15-20 minutes (depending on hot your oven gets) or until the bacon starts becoming crispy and the crust starts becoming golden brown. Garnish with the green onion. Guten Appetit!
Video
Notes
- Make smaller, individual Flammkuchen instead. While typically in Germany one Flammkuchen serves one person, this one easily serves 2. You could also make this recipe into 2 smaller Flammkuchen instead, so each person can enjoy their individual ones.
- Using a baking stone instead of the baking pan. You can also use a pizza/baking stone instead (I still like to prep my Flammkuchen on parchment paper and leave it on the parchment paper when sliding it onto the baking stone.
- Try other Flammkuchen variations like the classic Elsässer Flammkuchen, my fall Flammkuchen, spring Flammkuchen or breakfast Flammkuchen.
Nutrition
Calories: 2236kcal | Carbohydrates: 243g | Protein: 47g | Fat: 122g | Saturated Fat: 49g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 48g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 2156mg | Potassium: 2073mg | Fiber: 16g | Sugar: 22g | Vitamin A: 2681IU | Vitamin C: 62mg | Calcium: 342mg | Iron: 13mg