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 add market-fresh toppings like fresh corn cut from the cob, red onion, bacon pieces, and thinly sliced potato!
This flatbread is 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, Flammkuchen 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!
Don't forget to also check out my spring Flammkuchen, a German flatbread with white asparagus, my fall Flammkuchen, a German flatbread with figs and goat cheese and my breakfast Flammkuchen with mushrooms and egg!
How to make it
Making this summer Flammkuchen is SO EASY! And there are no special tools needed, although a few that come in handy (I linked them for you below).
You'll first turn on your oven to the highest temperature. You can choose to bake your Flammkuchen on a pizza stone or simply make it on a pizza pan or baking sheet covered with parchment paper. Then you don't have to transfer it onto the stone, which makes this process a lot easier.
Make the simple crust by combining the ingredients in a bowl (it helps to have this heavy-weight, non-slip bowl that's just become my favorite). I start with a fork, then briefly knead the dough on the counter until it comes together. I cover it and let it rest while the oven preheats.
Combine the sour cream and cream, then season to taste with salt and pepper.
Thinly slice your potatoes (I like to use this mandolin slicer for it). Cut the corn off the cob. Thinly slice your red onion and get the green onion ready for topping after the Flammkuchen is baked (the green onion is optional). Cut your bacon into lardons (thin strips) or small dice.
Top Flammkuchen & Bake
Roll out the dough on a floured surface. Now top with the sauce. Yes, it seems like a lot, but some will evaporate and some will seep into the dough. Use all the sauce. Then start with your potato slices (to help them cook in the sauce) and end with your onion and bacon (to help the bacon get nice and crispy).
Bake for about 15 to 20 minutes, depending on how hot your oven can go. Mine goes to 550, so I only baked it for about 15 minutes.
After baking, finish your summer Flammkuchen with the sliced green onion (optional). Cut up into squares if sharing or eat with a fork and knife.
I love pairing a light and smoky Pinot Noir or a semi-dry Riesling with Flammkuchen. Check out my wine pairings with German food post for more German food wine pairing ideas.
Although there are no special tools necessary to make this summer Flammkuchen, a few would be great to have!
- Pizza pan or pizza stone. It's one or the other. Either way, for ease of transfer, you'll prepare your Flammkuchen on a piece of parchment, which you can then slide onto the baking stone OR keep on the pizza baking pan and simply transfer to the oven.
- Pizza cutter. If you're not eating the whole flatbread on your own, you'll probably want to cut it up. A pizza cutter like this one makes it super simple and quick.
- Rolling pin. Investing in a good rolling pin will come in handy when you get into baking. You could also use a wine bottle if you don't have one.
- Heavy-weight steel bowl with a non-slip bottom. This one is super nice for mixing up the Flammkuchen dough, especially since you're not using a mixer. The weight of the bowl and the rubber bottom helps it stay in place.
- Mandolin slicer. While not necessary, this slicer is super nice to have for cutting up your potatoes (and red onion if you wish). It creates even, thin slices. But be careful to use a protective glove or the protector that comes with the slicer, so you don't cut off your finger (it's happened to me!).
Here is a list of the few ingredients that are needed to make my German summer flatbread.
- Flour. I use all-purpose flour for the dough.
- Oil. I usually use olive oil to go into the dough, but avocado oil will work great, too.
- Salt and Pepper. You'll need it to season the dough and the sauce.
- Sour Cream. I use full-fat sour cream.
- Cream. I mix it with the sour cream, which becomes your sauce. If you don't have cream aka heavy whipping cream, you can use milk instead.
- Potato. I use a red potato, but any kind of potato works well.
- Corn. I love making this summer Flammkuchen in summer when corn is in season. If you can't find fresh corn, you could use frozen or canned corn instead.
- Onion. I love using red onion for this flatbread, but you could also use yellow onion instead.
- Bacon. Buy a thick-cut bacon, then cut it into lardons (little strips) or small dice. No need to cook it before adding it to your Flammkuchen.
Need more visual help? Watch this short video of me making summer Flammkuchen.
If you tried my recipe, I'd love for you to leave me a comment below!
Summer Flammkuchen with Corn & Potato
- 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).
- 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
- 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!
- 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.