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PdfFor the dough
215 g all-purpose flour
4 g dry yeast
150 ml water
½ tsp salt
For filling
40 g crème fraîche
100 g Gruyère shredded
120 g lardon, chopped
100 g red onion
salt, black pepper to taste
dash nutmeg (optional)
To make the dough:
Mix together flour, dry yeast (or 12g of fresh yeast), water, and salt.
Knead until the dough is no longer sticky. If it remains wet, add a spoon of flour at a time.
Wrap dough, rest in the icebox for one hour.
To make the filling:
In a bowl, mix together crème fraîche, salt, black pepper, and nutmeg. Set aside.
Dice slices of lardon, thinly slice onion, and shred Gruyère.
To make flammkuchen:
On parchment paper, roll out in a rectangle about ½ jnch thick
Spread dough with crème fraiche leaving a 1.5-cm (0.5-inch) border.
Sprinkle red onion, lardon , cheese.
To bake
Lift the parchment paper onto a baking sheet.
In a pre-heated oven at 230°C, bake 15 minutes or until cheese is melted and golden.
Cut into pieces and serve immediately!
You can add other toppings. I had a veggie version at a restaurant there that was great. I added some minced broccoli tonight. Enjoy!
It’s Also known as tarte flambé
Recipe from Kirk Perdue Smith on FoN FB group - got from taking a cooking class in Alsace.