{"id":67107,"date":"2021-03-25T19:00:39","date_gmt":"2021-03-25T18:00:39","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=67107"},"modified":"2025-12-10T12:59:33","modified_gmt":"2025-12-10T11:59:33","slug":"tarte-flambee-with-salmon","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/tarte-flambee-with-salmon\/","title":{"rendered":"Tarte Flamb\u00e9e with Salmon (Flammkuchen)"},"content":{"rendered":"

Tarte flamb\u00e9e with salmon is my truly all-time favourite way to enjoy classic Flammkuchen. It\u2019s incredibly simple to make but at the same time packed with flavour. Five simple ingredients are key here. A base of cr\u00e8me fra\u00eeche, topped with smoked salmon, sweet red onion, capers and fresh dill. Plus a good grind of black pepper. Simple. Pure. Deliciousness. And as with homemade pizza, new favourite way to prepare it is GRILLED! Yes, grilled. It guarantees a crisp crust while retaining the freshness and flavour of the toppings. So GOOD!<\/p>\n

Flammkuchen – the beloved German-French pizza<\/h2>\n

Fans of this Alsace speciality all know that Flammkuchen or better yet, Tarte Flamb\u00e9e, is as uncomplicated as it gets when wanting to create a meal that\u2019s a guaranteed crowd-pleaser. Versatile is the word here. These simple flat breads are incredibly quick to prepare and can be savoury or sweet, classic or modern, vegan, vegetarian and even gluten-free.<\/p>\n

Flammkuchen is most often baked in the oven, but you can also prepare it on a grill. For a standard BBQ you\u2019ll might want to use a pizza stone<\/a>, but if you lucky enough to already own a glass ceramic grill, you can prepare the Tarte flamb\u00e9e directly on this indoor\/outdoor electric grill.
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Grilling Flammkuchen on the ELAG LeMax<\/h2>\n

You might have already seen that I have put the LeMax<\/a> to the test for grilling pizza (check out my video<\/a>) with the general consensus \u2014 if you love crisp, thin crust pizza \u2014 this is the way to go! And testing its glass ceramic surface with grilled Flammkuchen is too a favourite way for my family to enjoy this delicious flat bread dish.
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Tips for grilling on the LeMax<\/h2>\n

The method is easy. And in this case especially easy. Weeknight or home office lunch easy. Meaning, I chose to use a fresh pre-packaged Flammkuchen base. Simply because I really like it and secondly, I really like quick, delicious, anytime meals. Of course, you could prepare a homemade dough. My only tip would be to create a smaller base, so that you can grill two at a time, and to make sure you roll the dough at as thinly as possible. Reason being, is that there is no need here to flip the base before adding the toppings. A thin crust crisps up perfectly. And one last tip\u2026if you prefer to go the classic original Els\u00e4sser Flammkuchen route, then you will want to cook the smoked bacon before using it as a topping, as we are not working with overhead oven heat here.
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Grilled Tarte Flamb\u00e9e with salmon in two simple steps<\/h2>\n

The first step is to spread the Flammkuchen base with cr\u00e8me fra\u00eeche while the grill is preheating. Once the LeMax is hot, you can brush it with heat resistant oil, then place two of the prepared bases on the grill. Reduce the heat slightly, and then continue with \u201cdressing\u201d your Tarte flamb\u00e9e with the toppings. I like to grill mine on level 6 for 3 minutes, and then turn up the heat to level 7 to crisp up the bottom. You\u2019ll notice that the crust will firm up, the bottom with become golden brown, and the smoked salmon with be partially cooked. This is perfect.<\/p>\n