Elsässer Flamkuchen Or Tarte Dalsace Food

FLAMMKUCHEN/FLAMMEKUECHE (TARTE FLAMBEE)

Steps:

• Mix together the flour, oil, salt and water in a bowl. If it's too dry and won't come together, add a little more water, but it will be a relatively dry dough. Kneed for a minute then set aside while you prepare the toppings.
• Preheat the oven to 450F/230C. Line a large baking sheet/tray (half sheet) with parchment.
• Cut the bacon in to thin strips ('lardons') and cook in a small skillet/frying pan over a medium heat until they are just starting to brown. Remove from pan and set aside.
• Add the onions to the pan, along with the butter, and cook a few minutes until the onions have softened but are only just browning.
• Add the nutmeg, salt and pepper to the creme fraiche and mix well.
• Roll the dough out on a lightly floured surface into a circle/oval as thin as you can (around 1/8in/3mm).
• Transfer the dough to the lined baking sheet then spread the creme fraiche over the top, leaving a space around the edge without any topping.
• Spread over the sauteed onions then top with the bacon, spreading them as evenly as you can. Top with the gruyere then bake for around 10 minutes until the edges are lightly brown and crisp and the toppings are just starting to color.

TARTE FLAMBéE (ELSäSSER FLAMMKUCHEN)

Steps:

• Preheat oven to the highest temperature possible.
• Thoroughly mix flour, oil,water and salt to make a dough (should not be sticky) and roll out as thin as possible.
• Optional:Melt the butter in a pan, add onions and sweat for just a couple of minutes. Add bacon, stir and heat through. If you slice everything thin you don't have to sautée it before putting it on.
• Spread creme fraiche on top of dough, then spread onions and bacon on top of it. Season with salt and pepper.
• Put in the oven and bake for about 10-15 minutes. Once the bread looks crispy it's done.
• SUGGESTIONS: Tastes great with a glass of white wine.
• Thin out the sour cream with a bit of cream.
• You could add cumin or grated cheese.
• Top with olives,tomatoes and bacon instead of onions. Or top with spinach,garlic tomatoes and sheep's cheese.
• You could even make a sweet version and top with thinnly sliced apples and cinnamon sugar on top of the creme fraiche.

ELSäSSER FLAMKUCHEN OR TARTE D'ALSACE

Steps:

• In a small bowl break up the yeast into smaller pieces using your hands. Sprinkle with sugar and mix until the yeast becomes turns liquidy.
• In a larger mixing bowl, add flour, 1/2 teaspoon salt, oil, 300ml luke-warm water and the yeast-sugar mixture.
• Using the kneading hook of you electric hand-held beater, knead the dough until it just starts to come together. Then with your hands knead into a smooth dough ball. Place the dough back into the bowl and cover with a warm damp cloth. Put in a warm dry place to rise for approximately 45 minutes.
• Whisk the sour cream and creme fraiche together until smooth. Season with salt and pepper.
• Pre-heat the oven to 225 degrees Celsius Line a baking tray with baking paper. Divide the dough into four portions.
• Roll one portion on a floured surface in a 2-3mm thin oval (approx. 25 x 35cm).
• Place on the baking tray and allow to rest for another 20 minutes. Cover the remaining dough balls.
• Spread 1/4 of the sour cream and creme fraiche mixture on the rolled out oval, sprinkle with 1/4 bacon and 1/4 sliced onions.
• Bake in the oven on the lowest rack for 8-10 minutes. Take out and cut into 4 pieces and serve immediately.
• Repeat the steps 6 to 9 until you've used up the remaining three dough balls.