Originating from the Alsace region of France and the Baden-Palatinate area of Germany, Flammekueche, also known as Tarte Flambée in France, is a disk of unleavened dough that is quick, light and tasty to bake.
Flama-coosh.
It is an artisan product from the Alsace region of France, close to the German border. Strasbourg is the traditional home of Flammekueche.
It translates as cake in the flames. In times past the temperature of wood-fired ovens were tested by placing a small piece of thinly rolled dough into the oven when the flames had resided.
It is now prepared and available at an ever-increasing number of restaurants, clubs, cellar-doors, cafes and hotels. Refrigerated packs of Flammekueche bases are now available at select stores. Check our stockists page for locations and details. Home delivery in Adelaide and Melbourne is available too.
No, Flammekueche will bake to a crisp 250° upper and lower heat directly on an oven rack, pizza stone or enclosed BBQ until brown.
No, Flammekueche is vegan and yeast-free.
Because it is so simple!
Follow our step-by-step guide below.
Together with the flammekueche base – sour cream or crème fraîche forms the basis for a traditional outcome.
Our continental European partners have perfected the production techniques for a result that is as close to the original, Alsatian hand-made dough as you can get.
A true Alsatian would never serve flammekueche on a plate. For the authentic experience, we stock serving boards made of 9mm thick washable birch plywood that are perfect for every home.
From the freezer/fridge to the serving board in just minutes, preparing a traditional flammekueche is easy with our how-to guide below.
1 | Freeze/Fridge
Unopened, keep your pack(s) of flammekueche laying flat within your freezer. Once opened, keep remaining bases in a resealable bag within the fridge.
2 | Separate
Carefully separate the bases you wish to use. They will need to thaw before coming apart.
3 | Heat
Whether you're using a conventional oven, pizza oven or enclosed BBQ, ensure it's hot (250°) with upper and lower heat before baking your flammekueche.
4 | Spread
Coat the base thinly and evenly with the spread of your choice, leaving a slim rim around the edge.
5 | Top
Add your desired toppings, remembering the key to a great flammekueche is that less is more!
6 | Bake
Until crisp in a conventional oven, pizza oven or enclosed BBQ under (250°) upper and lower heat.
7 | Serve
Ideally on a serving board, however this is up to you. Use a pizza cutter to slice into shareable pieces or however you desire!
8 | Enjoy
Of course we saved the best to the end. Enjoy with friends and family or just as good - by yourself!
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