Flammkuchen with ham | Crispy Alsatian tart

First, prepare the dough. Mix the flour with salt (use 1 teaspoon). In a small saucepan, melt the lard, then add the sparkling water to warm it up. Pour the lukewarm mixture into the flour in a large bowl. Knead the dough for about 5 minutes until it is elastic and not sticky. Wrap it in cling film and place it in the refrigerator for at least 30 minutes.

Prepare the toppings. Remember that Flammkuchen bakes for a very short time, so everything – both the ham and the onion – must be cut into very thin, almost transparent slices.

Preheat the oven to maximum (250 °C). Meanwhile, keep the baking tray you will use inside the oven so it also heats up thoroughly. This way, the tart will be crispy from the bottom as well.