JOHN'S FLAMMEKUECHE
My wife and I had this entree in Paris, France. It was so good that we had to order another one. The French people sure know how to cook. It is like a pizza, but 1 million times better!
Provided by ERLENSEE_GERMANY
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Roll out the bread dough into a rectangle, and spread out on a baking sheet greased with olive oil. Set aside.
- Place potato slices in a saucepan with enough water to cover. Bring to a boil, and cook for about 5 minutes. Add bacon slices to the water, and cook for an additional 5 minutes. Drain. Remove bacon, then dice.
- While the potatoes and bacon cook, melt the butter in a skillet over medium heat. Add the onion, and cook, stirring until tender. Remove from heat and stir in cream; season with salt, pepper and nutmeg.
- Spread the onion mixture over the bread dough. Arrange potato slices evenly, and sprinkle with bacon.
- Bake for 10 minutes in the preheated oven, until crust is golden on the bottom. Let stand for a few minutes before slicing.
Nutrition Facts : Calories 616.3 calories, Carbohydrate 68.7 g, Cholesterol 67.8 mg, Fat 30.7 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 16.3 g, Sodium 1067.8 mg, Sugar 7.6 g
FLAMMKUCHEN (TARTE FLAMBEE)
Flammkuchen, or tarte flambée, is a pizza-like flatbread topped with cream, onions, and bacon. It originated in the French region of Alsace but it is also popular all over Germany. Like other onion pies, Flammkuchen is mostly eaten in autumn, served with a glass of new white wine.
Provided by Trinity
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast, 3 to 4 tablespoons of the lukewarm water, and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy, about 10 minutes.
- Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined. Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball.
- Loosely cover dough with a clean dish towel and let rise in a warm, dry place until doubled in volume, about 30 minutes.
- Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt, pepper, and parsley.
- Preheat oven to 425 degrees F (220 degrees C).
- Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet.
- Bake in the preheated oven until golden brown and crisp, about 20 minutes. Repeat with the other 2 dough pieces.
Nutrition Facts : Calories 995 calories, Carbohydrate 96.8 g, Cholesterol 119.3 mg, Fat 58.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 25.6 g, Sodium 1282 mg, Sugar 7.9 g
TARTE FLAMBéE (ELSäSSER FLAMMKUCHEN)
This recipe is from an area in France that is at the border of Germany and used to belong to Germany. The dish is popular in both countries and there are as many variations as families that make it. Eat it as a snack or add a green salad and maybe a hard boiled egg and you have the perfect summer lunch.
Provided by Bellinda
Categories German
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
FLAMMEKEUCH
Flammekeuch is a pizza-like affair with a thin bread crust topped with crème fraiche, fromage blanc, smoked bacon and thinly sliced onion. From the LCBO magazine.
Provided by evelynathens
Categories Pork
Time 27m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Let bread dough rise once then flatten and roll out into a 16 x 14-inch (40 x 35-cm) rectangle. Place on an oiled heavy baking sheet.
- Preheat oven to 475F (240C). Heat oil in skillet on medium-high. Add bacon and onions and sauté until onions soften, about 3 minutes. Drain fat and reserve.
- Mix together sour cream and salt and pepper. Spread over dough. Top with onion bacon mixture. Dot with gruyere.
- Bake in centre of oven for 15 minutes or until bread is golden. Sprinkle with chives.
Nutrition Facts : Calories 370.4, Fat 30.6, SaturatedFat 13.1, Cholesterol 69, Sodium 740.5, Carbohydrate 6, Fiber 0.6, Sugar 1.8, Protein 17.9
FLAMMKUCHEN AKA TARTE FLAMBéE (AUTHENTIC RECIPE)
Tarte Flambée or Flammkuchen (known as German pizza in the US) is a thin flatbread topped with creme fraiche, thinly sliced onions and smoked bacon lardons. Traditionally it is baked at extremely high temperatures in wood-fired ovens. This recipe is designed for baking in a home oven.
Provided by CraftBeering
Categories Beer Garden Menu
Time 1h50m
Number Of Ingredients 15
Steps:
- Sift the flour. Combine the yeast, sugar and water in a bowl and let the yeast activate.
- Add the flour, salt and oil and mix until a dough forms.
- If using a stand-up mixer, let it work on the dough for a couple of minutes.
- If kneading by hand, knead actively onto a floured surface for 5 minutes.
- Cover the dough and let rest in a warm spot for about 1 hour.
- In the meantime cut the bacon into small, thin strips and thinly slice the onions.
- Heat the clarified butter or cooking oil over medium heat and cook the bacon until it just begins to get crispy. Move it to drain over a paper towel.
- In the same pan with the grease left from the bacon, saute the onions. When translucent move away from the heat and let them cool off.
- Mix the creme fraiche or sour cream with the yolk, salt and pepper, nutmeg.
- Heat the oven to 425 F.
- Knead the dough for a minute and divide it into portions (8 for appetizer sized or 4 for bigger flammkuchen).
- Roll out the dough pieces thinly and place then onto parchment paper lined baking sheets.
- Spread creme fraiche mixture over each tart, top with onions, bacon and sprinkle with caraway seeds. Bake for 20 minutes or until the edges begin to darken.
- Serve right away.
Nutrition Facts : Calories 739 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fiber 4.7 grams fiber, SaturatedFat 15.3 grams saturated fat, ServingSize 1, Sodium 160 grams sodium, Sugar 5.5 grams sugar
FLAMMKUCHEN/FLAMMEKUECHE (TARTE FLAMBEE)
This pizza-like dish from Alsace/neighboring Germany is made from a short list of ingredients but is packed with flavor.
Provided by Caroline's Cooking
Categories Main Course
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 480 kcal, Carbohydrate 51 g, Protein 11 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 36 mg, Sodium 541 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
TARTE FLAMBéE
I was first introduced to tarte flambée with the explanation that it's France's answer to pizza. In fact, it's not much like pizza at all, apart from being very thin and savoury. As it is made with unleavened dough, it bakes very crisply indeed, which is its great quality. I know you can get tarte flambée in London, but why it isn't as famous as pizza escapes me.
Provided by Rick Stein
Categories Light meals & snacks
Yield Serves 4 as a main or 12 as a snack
Number Of Ingredients 10
Steps:
- To make the dough, mix the flour and salt together in a bowl, then add the water and oil and bring together to make a dough. Transfer to a floured work surface and knead well. Roll the dough into two thin rectangles, each measuring around 25cmx28cm/10inx11in.
- To make the topping, dry fry the bacon lardons in a frying pan until the fat renders out and they are golden-brown. Drain on kitchen paper.
- Preheat the oven to 230C/210C Fan/Gas 8 and line two large flat baking trays with baking paper. Place the dough rectangles on the trays.
- Spread the crème fraîche over the dough leaving a little border around the edges. Scatter over the onion, dot with the lardons and sprinkle liberally with Emmental. Season with salt, pepper and a grating of nutmeg.
- Bake for 10-12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions. Serve immediately with drinks or as a light lunch with a green salad.
FLAMMEKUECHE
Provided by Food Network
Yield approximately 24 appetizer ser
Number Of Ingredients 14
Steps:
- Combine all ingredients in bowl of a large mixer. Mix with a dough hook for 5 to 7 minutes, scraping the bowl occasionally, until dough forms a sticky ball on the end of the hook. Transfer dough to a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, approximately 1 hour. Punch down and divide into 6 equal pieces. Place 1 piece of dough on a floured board and coat with flour. With a floured rolling pin, roll out dough into a rough rectangle, approximately 10 inches to 12 inches across and 1/8-inch thick using plenty of flour on both sides of dough at all times. Repeat with remaining dough. Place on parchment-lined cookie sheets. Cover and refrigerate while you prepare the topping. Dough can be prepared 1 day in advance, wrapped and refrigerated, until ready to roll.
- For the topping: In large bowl whisk together first 8 ingredients.
- Preheat oven to 500 degrees F. and place racks close to bottom of oven. Spread 1/2 cup topping on each piece of rolled dough. Sprinkle with onions and then bacon. Bake until brown and crisp, approximately 10 minutes, rotating sheets midway through to brown evenly. Repeat with remaining dough and topping. Cut into squares and serve immediately.
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- In a pan add a small amount of oil, just enough to fry on the onion. Once you have added the onion, add the cut bacon and fry all the ingredients a bit soft. take from the heat to cool.
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