Summer Flammkuchen with Corn & Potato - Dirndl Kitchen

    Summer Flammkuchen with Corn & Potato

    Serves 1
    20 mins prep
    20 mins cook
    40 mins total

    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!

    1 servings

    Flammkuchen Dough

    Flammkuchen Toppings

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    1. Preheat the oven to the highest temperature (usually 500℉ or 260℃). Prep a pizza pan or baking sheet with parchment paper.

    Make The Dough

    1. 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.
      2 200 all purpose flour
      ⅓ 30 olive oil
      ⅕ 4 salt
      1 ¼ 125 water
    2. Place back into the bowl, cover and allow to rest while you prep the ingredients.

    Prepare the Sauce

    1. Mix together the sour cream and heavy whipping cream. Season to taste with some salt and pepper.
      2 200 sour cream
      ⅗ 60 heavy whipping cream
      salt and pepper

    Prepare the Toppings

    1. 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.
      ⅕ 1 potato
      1 100 red onion
      1 ½ 150 corn
      ⅕ 1 green onion
      ¾ 75 bacon

    Assemble & Bake

    1. On a floured surface, roll out the dough thinly using your rolling pin. Spread on the sour cream mixture using a large spoon.
    2. 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.
    3. 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!

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