Flammkuchen in the Thermomix® means: 2 minutes on kneading mode for the dough, 250°C oven, 5 to 10 minutes baking time. The basic recipe with four topping variations has worked reliably for years.
We show you the dough, the classic Alsatian version with bacon and shallots, and three further toppings: salmon with dill, a vegetarian option with red cabbage and goat’s cheese, and a sweet version with apple and pear.
Tomato and Salmon Flammkuchen, Thermomix® (Topping for 4)
Ingredients 0 / 7 ✓
- 200 g Crème fraîche
- 2 tbsp lemon juice
- 2 tsp honey
- 1/4 tsp salt
- 100 g smoked salmon fillet skin removed
- 200 g cherry tomatoes
- 1/2 bunch dill
Instructions 0 / 5
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1
Preheat the oven.
Preheat the oven to 250°C (top and bottom heat).
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2
Blend the topping.
Place Crème fraîche, lemon juice, honey and salt into the mixing bowl, blend for 10 sec / speed 7 and spread over the dough.
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3
Prepare the salmon and tomatoes.
Cut the salmon into pieces. Wash the cherry tomatoes and quarter them. Top the Flammkuchen with the tomatoes and salmon, bake on the middle shelf for 5 to 10 minutes, keeping a close eye on it.
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4
Prepare the dill.
Meanwhile, wash the dill, shake it dry and pick off the fine sprigs.
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5
Serve.
Garnish the Flammkuchen with dill and serve immediately.
Video
Nutrition per serving
Why exactly 2 minutes on kneading mode
The dough needs exactly 2 minutes on kneading mode. Less time and the gluten does not develop fully, causing the dough to tear when rolling. Longer and the dough becomes tough and can no longer be rolled paper-thin. The kneading mode works slowly and thoroughly without overheating. That is the difference from speed 6, which would be too fast.
The combination of 150 g wheat flour type 550 and 100 g spelt flour type 630 gives the dough stability and a slightly nutty flavour. Plain type 405 would be too soft, pure spelt too brittle. The 150:100 ratio is, after many tests, the compromise that rolls out best.
1 hour proving time is the minimum
The dough must prove for at least 1 hour in a warm place. Less time and it is harder to work with, lacking elasticity. We cover the bowl with a damp cloth so the surface does not dry out. At room temperature (around 22°C) 1 hour is enough. In winter, placing it near a radiator speeds things up, so check after 40 minutes.
After proving, divide the dough into four equal portions. Roll each portion on baking paper as thinly as possible. Paper-thin really does mean thin, around 2 to 3 mm. Thicker and the Flammkuchen will not turn crispy but will be more like pizza.
250°C top and bottom heat, no compromise
Flammkuchen needs 250°C top and bottom heat. At 200°C the topping dries out before the dough turns crispy. At 250°C the dough becomes golden and crunchy in 5 to 10 minutes while the topping stays moist. Fan-assisted heat distributes too evenly and the base does not crisp up enough.
Preheat the oven until it has genuinely reached 250°C. This often takes longer than the display suggests. We place the Flammkuchen on the middle shelf and keep an eye on it. After 5 minutes a light golden colour is usually visible, and after 7 to 8 minutes it is done. Only leave it longer than 10 minutes if you prefer it very crispy.
Alsatian bacon and shallots as the classic base
The classic version: Crème fraîche as the base, diced bacon and shallots on top. We chop the shallots in the Thermomix® for 3 seconds at speed 5, which gives even pieces. The Crème fraîche is mixed with oil, salt, pepper and cumin for 15 seconds at speed 3. Cumin is the secret ingredient: it gives the Flammkuchen its characteristic depth.
Scatter chives over the top only after baking. In the oven they burn and lose their colour and flavour.
Salmon with honey and lemon instead of classic Crème fraîche
The salmon version gets a sweet-and-sour Crème fraîche base with lemon juice and honey. 2 tsp honey to 200 g Crème fraîche, plus 2 tbsp lemon juice. This balances the smoky salmon fillet. Quarter the cherry tomatoes and cut the salmon into pieces. Add the dill only after baking, otherwise it turns bitter.
Vegetarian with fresh goat’s cheese and red cabbage
The vegetarian version replaces Crème fraîche with a mixture of soured cream and fresh goat’s cheese. This gives more depth than plain Crème fraîche. Leek and red cabbage are chopped for 3 seconds at speed 5 and spread over the dough. We scatter Emmental on top, even though that is not traditional. Without cheese the salty contrast to the tangy red cabbage is missing.
Sweet Flammkuchen with apple and pear
The sweet version gets a Crème fraîche base with sugar, plus apple and pear with cinnamon. Important: chop the apple and pear only roughly, 5 seconds at speed 4. Too fine and they turn mushy during baking. The white chocolate is scattered over the finished Flammkuchen, melts slightly and adds sweet accents. Cranberries provide a tangy contrast.
Looking for more dough recipes? Have a look at our Thermomix® pizza dough.
