Flammkuchen (or Tarte Flambé if you’re on the French side of the border) is a thin and delicious flatbread from the Alsace region. It is much like an Italian pizza bianca, baked at a high heat and covered with a delicious combination of crème fraîche, thinly sliced onions and bacon lardons very simple and great for breakfast, brunch, lunch or just snacking.
Ingredients
- 9 oz 2 cups (250 g) 00 flour
- ⅛ oz ¾ tsp (5 g) fine sea salt
- 1/12 oz ½ tsp (3 g) fast acting yeast
- ½ fl oz 1 tbsp (15 ml) olive oil
- 5 fl oz ⅝ cup (150 ml) warm water
- 1 medium onion (regular or red), peeled and very thinly sliced
- 3 oz (90 g) smoked bacon lardons cut very small
- 4 fl oz ½ cup ((120 ml) crème fraiche
- Salt and pepper
How to Make It
- Mix together the flour, yeast, salt, water and oil. Knead for 10 minutes to get a smooth dough. Leave in a clean bowl and cover until well risen and puffy about 1 hour.
- 2 Divide the dough into two and roll out to get two 30 cm/12” squares. Put one of the dough squares on to a well floured peel.
- Spread half the crème fraîche on the top of one of the squares all the way to the edges and scatter over half the onion slices and half the bacon lardons.
- Sprinkle over a little salt and lots of freshly ground black pepper.
- Place the flammkuchen on to the oven floor and bake in the hot oven for 3 minutes until the base is cooked through, turning it round in the oven half way through the cooking time so the side closest the door is closer to the fire. Repeat with the other dough square and the rest of the ingredients.
- As we said this is great for breakfast, brunch, lunch, snacks or cut into small squares and served as an appetiser with drinks.
