Flammkuchen with Pear and Blue Cheese

Name: Flammkuchen with Pear and Blue Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 250g flour; 150ml water; 1 tsp salt; 2 tbsp olive oil; 200g crème fraîche; 2 ripe pears, sliced; 100g blue cheese, crumbled; Fresh arugula for garnish; Black pepper to taste

Highlighted under: Inspired World Food Recipes

I love experimenting with flavors, and this Flammkuchen with Pear and Blue Cheese is one of my favorite creations. The combination of sweet pears and tangy blue cheese creates a uniquely delicious dish that's perfect for any occasion. I love serving this at gatherings; it never fails to impress! It's surprisingly simple to make, and the crispy, thin crust is the perfect base for these bold flavors.

Created by

Lavinia Moore

Last updated on 2026-01-08T14:25:40.133Z

When I first discovered the idea of Flammkuchen, I couldn't believe how easy and delicious it was. This recipe started as a traditional dish, but I wanted to elevate it by adding sweet pears and rich blue cheese. I learned that balancing the sweetness of the pears with the sharpness of the cheese brings out the best in both flavors. It's a true delight!

One of my favorite tips is to ensure the crust is rolled very thin. This not only makes for a crispier base but also allows the toppings to shine without overwhelming the dish. Pairing it with a light salad makes for a complete and satisfying meal.

Why You'll Love This Recipe
Delightful harmony of sweet and savory flavors
Perfectly crispy crust that pairs well with toppings
Easy to prepare and a great conversation starter

Understanding Flammkuchen

Flammkuchen, also known as tarte flambée, hails from the Alsace region of France and features a very thin crust reminiscent of pizza. This dish distinguishes itself with its unique toppings and the way they're layered. The dough's texture is critical; it should be rolled out to about 2mm thick to achieve that delightful crispness. If the dough is too thick, the final product may become chewy rather than the desired crispy texture.

The crème fraîche is another essential component, offering a creamy base that contrasts beautifully with the fruits and cheese. Unlike regular cheese sauces, crème fraîche has a higher fat content and a tangy flavor that elevates the overall taste. I recommend using a good-quality crème fraîche for the best flavor profile—if you can’t find it, a mix of sour cream and heavy cream works as a decent alternative.

Selecting Ingredients

Choosing the right pears is vital for striking the perfect sweet-salty balance. Opt for ripe yet firm varieties such as Bosc or Anjou. These enhance the flavor without turning mushy during baking. Ripeness is key; if they’re overly soft, they may become too sweet and won’t provide the structure needed for the Flammkuchen.

The blue cheese brings an intense flavor that rounds out the dish. If you find blue cheese too strong, you might consider gorgonzola as a milder alternative. For a non-dairy option, a cashew cream blended with nutritional yeast can mimic the creamy texture without overpowering sweetness of the dish. Just remember, whatever cheese you choose should have a good flavor profile to stand up against the pears.

Ingredients

Flammkuchen Ingredients

250g flour
150ml water
1 tsp salt
2 tbsp olive oil
200g crème fraîche
2 ripe pears, sliced
100g blue cheese, crumbled
Fresh arugula for garnish
Black pepper to taste

Ensure all ingredients are fresh for the best flavor.

Cooking Instructions

Prepare the Dough

In a mixing bowl, combine flour, water, salt, and olive oil. Knead the dough until smooth, then let it rest for about 10 minutes.

Roll Out the Dough

Preheat your oven to 250°C (482°F). Roll the dough on a floured surface until it's very thin, about 2mm thick.

Add the Toppings

Spread the crème fraîche evenly over the dough. Arrange the sliced pears on top, followed by the crumbled blue cheese.

Bake Flammkuchen

Transfer the Flammkuchen to a baking sheet and bake in the preheated oven for about 15 minutes until the crust is golden and crispy.

Garnish and Serve

Once baked, remove from the oven, sprinkle with fresh arugula, and season with black pepper before slicing and serving.

Serve hot for the best experience.

Pro Tips

Experiment with different types of cheese or add nuts for extra crunch.

Serving Suggestions

This Flammkuchen pairs exceptionally well with a light, fresh salad. A simple arugula salad dressed with lemon vinaigrette complements its rich flavors while enhancing the overall meal experience. You might also serve it alongside a glass of dry white wine like a Riesling or Sauvignon Blanc, which can balance the richness of the blue cheese beautifully.

For added elegance, consider drizzling a balsamic reduction over the Flammkuchen just before serving for a touch of sweetness and acidity. This not only adds visual appeal but deepens the flavor complexity—an outstanding finishing touch that elevates the dish.

Storage and Reheating

If you have leftovers, store the Flammkuchen in an airtight container in the refrigerator for up to two days. While Flammkuchen is best enjoyed fresh, reheating can bring it back to life. Use an oven preheated to 180°C (350°F) and reheat for about 10-12 minutes until the crust is crispy again rather than using a microwave, which might leave it soggy.

You can also prepare the dough in advance; keep it wrapped in plastic wrap in the refrigerator for up to three days. This makes assembly even quicker when you're ready to serve. Just ensure to bring the dough to room temperature before rolling it out to get the best texture.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes, the dough can be made a few hours in advance and kept wrapped in the fridge.

→ What type of blue cheese works best?

A creamy blue cheese like Gorgonzola complements the pears nicely.

→ Can I use a different fruit instead of pears?

Absolutely! Apples or figs also work wonderfully with blue cheese.

→ What should I serve with Flammkuchen?

A simple side salad with mixed greens pairs well with this dish.