Thursday, 02 June 2011

• Recipe: Flammkuchen

  This is a guest post from Thibeault's Table.
  
  

  I forgot how much we enjoyed Flammkuchen, also known as Tarte Flambee.
  
  From Wikipedia:
  
  Tarte flambée is an Alsatian dish composed of thin bread dough rolled out in a rectangle (traditionally) or a circle, which is covered with fromage blanc, thinly sliced raw onions and lardons or the sweet variant: with crème fraîche, sliced apples, sugar and cinnamon. It is one of the most famous gastronomical specialties of the region
  
  It has been over 16th months since I made it last. I prefer a yeast crust, and since I was making bread anyway, that is what I used. Although the traditional Flammkuchen does not use a yeast crust.

  

  The topping is just three simple ingredients. 

  Creme Fraiche, Sauted Onions and Bacon.

  Flammkuchen
  ===========
  (from Beyond Burgers and Bratwurst)
  
  For dough:
  2 cups Flour
  2.5 Tbsp Oil
  2/3 cup Water
  1/4 tsp salt
  
  For toppings:
  
  

  

  • 1 cup Crème Frâiche1 onion (can be red or sweet onions)
  • 1 Tbsp Butter
  • 1/4lb Bacon
  • Salt & Pepper to taste
  • 1 clove Garlic

  
  Preheat the oven to 450F.
  
  Combine ingredients for crust. The dough shouldn’t be sticky and should turn smooth and slightly stretchy. Roll out the dough as thinly as possible and place on a baking sheet or pizza pan or stone.
  
  Thinly slice onions and sauté in butter until clear (don’t caramelize). Cook bacon until crisp. I prefer to cook bacon in the oven for a nice even crispness. Finely chop garlic and add it with seasonings to the cream.
  
  Spread the creme fraiche over the rolled out dough and top with the bacon and onions.
  
  Bake for around 10-15 minutes, or until the dough has begun to create bubbles and you see nice browning (you don’t want burnt!).
  

  Image Source Image Source Image Source

  • 9:53 AM
  • 1339 Views
  • 6 eProps
  • 2 Comments