Flammkuchen

This is an Alsatian speciality called Flammekueche or Tarte Flambèe.  A thin pastry base topped with a mixture of crème fraîche & sour cream, onion slices and bacon strips.  Other toppings such as leek & onions may be used.

Ingredients (serves 4 to 6):
21 g or 1/2 a cube of fresh yeast
1 tsp sugar
6 tbsp oil
600 g plain flour, to be sifted
1/2 tsp salt
300 ml warm water (about 37° C)

Topping Ingredients:
200 g turkey bacon, to be cut into strips
300 g big onions, to be peeled and sliced
150g Crème fraîche
250 g sour cream or Schmand
salt & ground black pepper to taste

Method:
In a mixing bowl, add flour, salt and oil.  In a small bowl, crumble the fresh yeast and add sugar.  By using a spoon, mix well until the mixture becomes liquid.

Mix fresh yeast and sugar until mixture becomes liquid

Add to mixing bowl and knead at low speed, at the same time add the warm water a little at a time.

Knead into a smooth dough and cover bowl with cling film.  Leave to rise for about 45 minutes to an hour.

In a bowl, mix Crème Fraîche and sour cream (or Schmand) together until smooth. Season with ground black pepper and salt to taste.

Divide dough into 4 portions.  Roll each portion to a thin oval shape of 38 cm x 28 cm. Spread about 3 tbsp of cream mixture on each portion.  Then, add turkey bacon strips and sliced onions as shown.

Tip:  I suggest that you roll out one portion of dough at a time and keep the rest covered in the bowl.  Make sure that the dough is thinly rolled out.  This thin texture is the main characteristic of the Flammkuchen.

Bake in a preheated conventional oven at a temperature of 250° C (fan oven:  225° C) on the lowest rack for about 10 to 15 minutes.  Serve hot or warm.

Bon Appetit!