Flammkuchen Recipe (Tarte Flambee)

Name: Flammkuchen Recipe (Tarte Flambee)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups / 300g unbleached all-purpose flour; ½ tsp salt; ½ cup water; 2 Tbsp / 35g olive oil; 1 cup crème fraîche, or 1 cup Greek yoghurt, or slightly over 1 cup strained plain yoghurt*; ¼ tsp nutmeg; 2 onions, or 1 leek, halved and sliced thin; 4 cloves of garlic, crushed; ground black pepper (to top); 100g diced bacon and/or half a dozen large mushrooms thin sliced; Herbs of choice (thyme, oregano/marjoram, flat parsley ...); 100g grated cheese (optional) - edam, emmental, gruyere all work well here.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4 servings

Also known as German Pizza, this traditional tart hails from the Alsace region straddling the French/German border. Based on a thin, easy to make yeast-free dough and traditionally topped with creamy crème fraiche, onions and speck (lardons). Make up your own toppings for this versatile dish, the possibilities are endless! From start to finish in little over half an hour.

Tags: French , German , Pastry , Pies, Flans & Pizzas , Snacks & Starters , Vegetarian

Ingredients

For the dough

2 cups / 300g unbleached all-purpose flour
½ tsp salt
½ cup water
2 Tbsp / 35g olive oil

For the toppings

1 cup crème fraîche, or 1 cup Greek yoghurt, or slightly over 1 cup strained plain yoghurt*
¼ tsp nutmeg
2 onions, or 1 leek, halved and sliced thin
4 cloves of garlic, crushed
ground black pepper (to top)
100g diced bacon and/or half a dozen large mushrooms thin sliced
Herbs of choice (thyme, oregano/marjoram, flat parsley ...)
100g grated cheese (optional) - edam, emmental, gruyere all work well here.

Method

In a large bowl, mix together flour, salt, water, and oil. Mix until a dough begins to form, the turn the dough out onto a lightly floured surface and knead until it is soft and smooth, 3-5 min. Set the dough aside and cover it with a towel.

Preheat your oven to 260C.

In a small bowl, mix together crème fraîche and nutmeg. Set aside.

If using bacon, add to a large sauté pan, sauté over medium high heat, until it is cooked about halfway to crisp, 2-4 minutes. Remove the bacon (keeping the grease in the pan) to a paper towel lined plate. Set aside.

Place the sliced onions or leek into the pan (add some fresh olive oil if not using bacon) and sauté over medium heat, stirring occasionally, until caramelized, 10 min. Add the garlic 2 minutes before ready. Remove the pan from the heat.

Roll and stretch the dough out into a rectangle, roughly 30x40cm. Place the dough onto a large baking tray that has been lightly oiled. I find it easiest to roll on a silicon sheet, place this on one baking tray, place another over the top then flip.

Spread the crème fraîche mixture over the crust, leaving just a little bare crust border. Distribute the caramelized onions/leek over the crème fraîche, and sprinkle the bacon and/or mushrooms over the onions/leek. Finish everything off with the grated cheese if using and the herbs with a good grind of black pepper.

Place the baking sheet with the pizza into the oven and bake for 15-20 minutes, until the pizza is crisp and the edges are starting to darken.

Remove from the oven, cut, and serve immediately with some good wine.

You can also use a tomato base with flammkuchen to make a crispy pizza. Use a tomato paste in place of the crème fraîche. Other toppings that work well include salami, shredded chicken, wedges of brie or buffalo mozzarella, rocket, basil.