Name: Flammekueche (Alsatian Tarte Flambée)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 3/4 cup (180 ml) warm water; 1 teaspoon (5 ml) sugar; 2 cups (500 ml) unbleached all-purpose flour; 1 teaspoon (5 ml) instant dry yeast; 1/2 teaspoon (2.5 ml) salt; Cornmeal; 1/2 cup (125 ml) crème fraiche (cultured cream) or sour cream; 2 slices bacon, cut into thin pieces, cooked; 1 small onion, thinly sliced

Ingredients

Dough
- 3/4 cup (180 ml) warm water
- 1 teaspoon (5 ml) sugar
- 2 cups (500 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) instant dry yeast
- 1/2 teaspoon (2.5 ml) salt
- Cornmeal
Topping
- 1/2 cup (125 ml) crème fraiche (cultured cream) or sour cream
- 2 slices bacon, cut into thin pieces, cooked
- 1 small onion, thinly sliced

Preparation

Dough
- In a bowl, combine the water and sugar.
- In a stand mixer or food processor (using the plastic blade or dough hook), combine the flour, yeast, and salt. Add the water mixture and combine on medium speed until a soft ball forms.
- In the stand mixer or on a floured work surface, knead the dough for about 5 minutes or until it becomes smooth. Form a ball and place in a clean and lightly oiled bowl. Cover the bowl with a slightly damp cloth and let stand in a warm and humid place for about 1 hour.
- Use the dough immediately or cover in plastic wrap and refrigerate for up to 12 hours or freeze.
- Place a pizza stone or an upside-down baking sheet on the rack in the middle position and preheat the oven to 250 °C (500 °F). Sprinkle a little cornmeal on the hot pizza stone and on the pizza peel.
- Divide the dough in half. On a floured work surface, stretch the dough into 2 thin rectangles, about 25 x 18-cm (10 x 7-inch) each.
Topping
- Place one sheet of dough at a time on the pizza peel and cover with half the cream, onions, and bacon. Season with salt and pepper. Slide the pie on the hot stone and bake for 10 to 15 minutes or until golden brown.

Flammekueche (Alsatian Tarte Flambée)

Categories

Ingredients

Dough

Topping

Preparation

Dough

Topping

Personal Note