Flammekueche
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Flammekueche
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Made with cream, onions, and bacon, flammekueche (or tarte flambée) is a traditional recipe from Alsace, Lorraine, German-speaking Moselle, and Germany.
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Ingredients
For the dough
- 3 cups flour , sifted
- 1 cup lukewarm water (at 97°F / 36°C)
- 1 tablespoon dried yeast
- 2 tablespoons oil
- ¼ teaspoon salt
For the cream mixture
- 1¼ cup quark or crème fraîche
- 1¼ cup heavy cream
- ¼ cup oil
- 1 egg
- 1 clove garlic , chopped
- ¼ teaspoon nutmeg , freshly grated
- salt
- pepper
To garnish
- 2 onions , cut into rings
- 10 oz Bacon
Instructions
Dough
- Place the flour into the bowl of a food processor, and make a well in the center.
- In another bowl, dissolve the yeast in half the lukewarm water, and pour the mixture into the center of the well.
- Let stand 5 minutes.
- Add the oil and, using the dough hook, begin to mix while gradually incorporating the rest of the water.
- Add the salt, and knead for 10 minutes, until a smooth dough forms that comes away from the sides of the bowl.
- Cover the dough with a cloth, and let it rest for 30 minutes in a warm place, away from drafts.
Cream mixture
- Using an electric whisk, beat together the cream ingredients for 2 minutes.
Assembly
- Preheat the oven to 525°F (275°C).
- Line two baking sheets with parchment paper.
- Divide the dough into two pieces.
- Roll out each piece into a rectangle, round, or oval, about ½ inch (1cm) thick.
- Spread half the cream mixture over the first piece of dough, and the other half over the second.
- Distribute the onion rings and bacon over the entire surface of the two pieces.
- Bake for 6 to 8 minutes.
- Enjoy hot.
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