Summer Flammkuchen: German-Style Summer Flatbread

German Flammkuchen Recipe with Fresh Corn, Onion, Potatoes and Bacon

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Summer is officially in full swing and if you're like me, you may be getting tired of this heat that's lasted way into summer! Luckily Mother Nature seems to finally have had enough of this excessive heat and things are starting to cool a bit (if only for this week - I'll take it!) in Kansas City. That means we can finally turn on our ovens again - wahoo! 😉 Today's Flammkuchen recipe was inspired by fresh corn on the cob attacking you on the front and center displays of pretty much every supermarket right now. In my opinion, grilled corn with some butter and salt is one of the best side dishes that exist, but if you're looking for new ways to enjoy this golden crop, try it on a Flammkuchen!

A Specialty From The Elsass Region

Flammkuchen directing translated from German means "flamed cake" and is a thin, cracker-like German flatbread that stems from the Elsass or Alsace area, which currently belongs to France and has switched ownership between Germany and France over the years, thus resulting in a melting pot of those two cuisines. The true Elsässer Flammkuchen is simple and delicious, marrying crème fraîche or sour cream, onion and bacon for a treat that's absolutely fool-proof! For the summer version, I swapped the yellow onion for red onion (mainly for color) and also added some fresh corn and very thin slices of potato - this will definitely be repeated!

Flammkuchen + My Hometown Wine = A Love Story!

If you're not a Riesling fan yet, you haven't tried the ones on the dryer side that I love so much! Riesling is Germany's signature grape and it's what grows in my hometown Trier, the surrounding Mosel river and along the adjacent Rhein river. Unfortunately many Americans have never tried a dry Riesling, and in my opinion, they haven't lived.

So next time you're out at the liquor store, make sure to pick up a bottle of Affentaler Riesling! To find out availability in your area, check this link! Affentaler makes a very nicely balanced, crisp and fruity Riesling, just the way I love my Rieslings! It pairs great with light summer dishes like this simple summer Flatbread!

Kalter Hund Up Next!

Love German food? Then please and subscribe to receive weekly emails with new recipes!   Next week I will share one of my childhood favorite "cakes" called Kalter Hund - super fun to make with kids! I can promise you lots of chocolate!

Ingredients for 1 Flammkuchen (2 servings):

Flammkuchen Dough:

• 1 ⅔ c (200g) flour (feel free to use all white flour or a mixture of 80/20 wheat to rye flour - gives a more rustic taste)
• 2 tablespoon Oil (I used EVOO)
• ½ teaspoon salt
• ⅓ cup water

Flammkuchen Toppings:

• ¾ c (200g) sour cream or crème fraîche
• ½ red onion cut into thin slices
• 3 slices of bacon, cut into small strips
• cut corn from one fresh ear of corn
• 1 potato (thinly sliced - I prefer to use a mandolin slicer for this job!)
• sliced scallions for garnish

Method:

1. Preheat oven to highest temperature (I heat mine to 500 degrees).
2. For the dough: Mix together the flour, water and salt. If it’s still sticky, add some more flour until you are able to work it with your hands. Knead for 5 minutes until you achieve a smooth and elastic dough, then allow to rest at room temperature for 10 minutes or longer.
3. On a work surface dusted with flour, roll out the dough thinly, spread sour cream on it and season with salt and pepper.
4. Add the toppings other than scallions, starting with the potato slices first.
5. Bake for about 15-20 minutes or until the bacon starts becoming crispy and the crust starts turning a golden color.
6. Remove from oven cut into slices or squares to serve. Finally, garnish with sliced scallions. Guten Appetit!