Tarte Flambeé avec Bière Blanche


Flammkuchen with wheat beer

Pictures will follow soon, we are working on it!

Bier goes great not only as a drink, but as a base for tarte flambé. Art thinks beer is essential to human survival. At least in Europe. Definitely in Germany.

What you will need for this recipe is a semi-tired Friday night, where you don’t have much in the fridge except the said beer – a bottle for the dough and a few for the baker and their significant other. The recipe is great for people who do not want to mess with the yeast, fermentation and other long-lasting bourgeoise processes that require extra time and moderation. After all, some days kitchen should remain a place where you get beer.

For the recipe:

(makes two pies)

  • 250 grams (2 cups) Flour, 00 Type
  • 150 ml (5 oz) Hefeweissbier
  • 1 TBSP Olive oil
  • 1 TL Salt
  • a pinch of sugar your diet allows
  • 2 middle sized red onions (use shallots if you like it more spicy)
  • 100 g – 3.5 oz Schmand or less (use creme fraiche instead)
  • 1-2 fresh mushrooms (optionally)
  • 50 grams (1/4 cup) Speck from Southern Tirol ( thinly sliced bacon is a very forgiving option here)
  • a few twigs of fresh thyme


  1. Preheat the oven to 225 C (440 F).
  2. Combine the dry ingredients in a bowl or your kitchen processor. Gradually add beer. The beer should be cold. Stir until the dough is nice and smooth. Knead the dough in a bowl. Now lift the dough and throw it against the bowl surface. Repeat about 15 times, knead. Punch slightly. Knead again.
  3. Set the bowl aside. Sip some beer. You will need it.
  4. Using parchment paper and a rolling pin, make a very thin, round base for your flammkuchen. Use extra flour if needed. The result should remind you of a very large whet tortilla. Move your work aside for now.
  5. Now to the toppings. Slice the onions using the mandolin or very skilled fingers. Art recommends lightly brown the onions in a very small amount of cooking spray or olive oil. If using mushrooms, brown them, too. Slice bacon in small strips and then cut them in little squares size of a sunflower seed. Wash and dry the thyme. Pick the leaves, rip them in half with your fingers. Smell your fingers and sip the beer. Don’t you feel awesome?
  6. Spread the creme fraiche or Schmand over the dough. Use a bottom of the spoon or a cake spatula if needed to make sure it is even. Spinkle salt on top. Now spread your onions, avoid overlapping. Add mushrooms.
  7. Top it with the bacon. Less is more in this case. Be minimalistic. The rest will follow.
  8. Carefully put your flammkuchen on the middle rack in the oven. Bake until the bacon is golden crisp and the sides are dark brown. Take out, let it cool for a few minutes and cut in small, bite-sized tiles. Prepare the beer. Light the candles, lock the door.
  9. Enjoy!


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