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The Ultimate Guide to Flammekueche: Amelie Restaurants' Signature Dish Revealed!

Traditional flammekueche is where it all started for us

Alex Crepy, of Amelie Restaurants at The Grafton in Cambridge and Ben’s Yard near Ely, has a real treat for us this month.

This is where it all started: the flammekueche. Growing up in Alsace, I was hooked to everything related to food. I always imagined working in this incredible industry. It was my own place where I was not only indulging in tasty and comforting restaurant-worthy cuisine but also talking about it, learning and introducing something new to the world.

Travelling around the world, I was able to witness how different traditions worked in various ways in the restaurant landscape but also the food industry as a whole. The aim for my business was to find something unique, something that would bring joy and be loved by the UK.

Flammekueche, also known as tarte flambée, is a popular dish from Alsace, an eastern French region close to the border of Germany. While pizza is well known, flammekueche has a different dough base, crisp and thin, spread with a rich, creamy topping and finished with delicious ingredients, creating a flavour explosion in every bite.

The dough is yeast-free, making it lighter than traditional pizza dough, and the combination of toppings makes it both comforting and elegant. It’s a dish that is both rustic and gourmet—a true delight.

The beauty of flammekueche lies in its versatility. While the traditional version includes crème fraîche, onions, and lardons, modern takes can include a variety of toppings, from mushrooms and cheese to pesto and vegetables. It’s a dish that can be easily adapted to different tastes and dietary preferences.

In this article, I want to share two of my favourite variations of flammekueche. One is the traditional recipe, staying true to my Alsatian roots. The other is a more contemporary version with mushrooms, mozzarella, and pesto—a flavour combination that works beautifully.

Bringing flammekueche to the UK has been an exciting journey, and it’s amazing to see people discovering and enjoying this unique dish, steeped in history and tradition.


Article in the Cambridge independent - Recipe by Alex Crepy about Flammekueches
Article in the Cambridge independent January 2025


Two recipes to try – plus Amelie’s Pesto


Flammekueche Dough

(To make a base)

  • 250g plain flour

  • ½ tsp salt

  • 150ml water

  • 30ml olive oil

Mix the ingredients and pinch or knead the dough until you have a ball. Place in a bowl, cover with a cloth, and leave for 30 minutes. The dough can also be left to chill in the fridge for a couple of hours.

Roll out on a floured surface, using a rolling pin, into a thin rectangle.

Place into a preheated oven (230°C fan / 250°C non-fan) for one minute, then take it out, pull it out slightly, and flatten the base.

For a crispier, craggy dough, prick the base with a fork.

Once part-cooked, it is ready for the toppings. The topping mix is prepared beforehand, and then the flammekueche is baked for a final few minutes.


Traditional Flammekueche

This dish has been handed down for generations and is a firm favourite in Alsace. A thin crisp base, enriched with crème fraîche, sliced onions, and bacon lardons, grilled to perfection. The flavours burst in your mouth!

Ingredients for 4 people:

  • 4 dough bases

  • 170g crème fraîche

  • 120g thinly sliced onions

  • 100g lardons or smoked bacon (thin strips)

  • 80g grated Gruyère, Emmental, or chopped cheese

Mix the crème fraîche to serve as the topping.

Traditionally, the base is spread with crème fraîche, but you can also mix it with yogurt or, for a richer alternative, use a tomato sauce.

Preparation:

Preheat the oven to 230°C (fan) / 250°C (non-fan).

Bake the dough for one minute before taking it out. Spread the crème fraîche mixture, add the onions and lardons, and sprinkle with cheese.

Bake in the oven for 6 minutes until the dough is crispy and golden. If using a non-fan oven, it may take longer.

Remove from the oven and enjoy immediately. You can either eat it plain or finish it with a salad, if preferred.


Mushroom, Mozzarella, and Pesto Flammekueche

A contemporary take on the classic, this recipe combines mushrooms, mozzarella, and pesto for a delightful fusion of flavours.

Ingredients for 4 people:

  • 170g crème fraîche

  • 100g button mushrooms (finely sliced)

  • 120g thinly sliced onions

  • 70g grated mozzarella

  • A few mixed herbs

  • Nutmeg (optional)

Suggested toppings: Pesto (see below), sundried tomatoes, caramelised onions, or tomato sauce as a base.

Cooking:

Preheat the oven to 230°C (fan) / 250°C (non-fan).

Bake the dough for 1 minute before taking it out. Spread the crème fraîche mixture, add the mushrooms, onions, and mozzarella, and season with herbs and nutmeg.

Bake for 6 minutes until crispy. Remove from the oven and serve hot.


Mushroom, Mozzarella and Pesto Flammekueche at Amelie Restaurants
Mushroom, Mozzarella and Pesto Flammekueche at Amelie Restaurants

Amelie’s Pesto

Ingredients for 12 people:

  • 130g basil

  • 2 garlic cloves

  • 30g pine nuts

  • 30g sunflower seeds

  • 80g Parmesan

  • 200ml olive oil

  • Zest of 1 lemon

  • Juice of ½ lemon

  • Salt & pepper

Preparation:

Remove the basil stalks from the leaves. Crush the garlic with salt, then blend all ingredients together, adding olive oil gradually.

If making in advance, store in a jar with a thin layer of olive oil on top to keep fresh. This pesto works beautifully with flammekueche and can also be used for pasta, salads, or as a dip.

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