Flammkuchen (Alsatian onion and cheese flatbread)
A paper-thin, crackly flatbread spread with tangy sour cream and covered in sweet onion and melted swiss, with a lemony arugula salad, the Alsace answer to pizza night.
- 35 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.86 a serving
- 560 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 yellow onion
- 1 pizza dough, 13.8 oz tube
- ¾ cup sour cream
- 1 cup Swiss cheese, shredded
- 1 package arugula, 5 oz
- ½ lemon, juiced
- 2 tbsp chives, chopped (optional)
From your pantry
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper
Each serving has about 560 calories, 19 g protein, 61 g carbs and 28 g fat, and costs about $2.86 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No sour cream? Plain Greek yogurt works.
- No arugula? Baby spinach or spring mix works.
- No lemons? Limes work.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F and brush a with 1 teaspoon oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
the onion as thinly as you can.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Thin is the point. Thick onion slices stay raw on a crust this quick.Unroll the dough onto the pan and stretch it as thin as you can to fill the pan.
Dolly’s tip: If it keeps shrinking back, give it 5 minutes to relax and try again.Stir the sour cream with ¼ teaspoon salt and the pepper and spread it thinly all the way to the edges.
Scatter the onion and cheese evenly over the top.
12 to 15 minutes, until the edges are and browned in spots and the onions are tender.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 13 min 30 sec
the arugula with the lemon juice, the rest of the oil and the last of the salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Scatter the chives over the flammkuchen, cut it into squares and serve with the salad.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
