Flammekueche is a traditional speciality of the Alsace-Lorraine
It is also known outside the region as tarte flambée I guess strictly speaking it is a tart, albeit one that’s cooked quickly in a hot oven much like a pizza, but there the similarity ends. Topped with a combination of salt pork and soured cream, very un Italian
250g flour, preferably strong white bread
½teaspoon salt, plus extra for seasoning
50ml water
50ml neutral oil
15 g butter
100g smoked lardons
1 large onion
75g creme frâiché
1 grated nutmeg
Start by making the base. Mix the flour and salt in a large bowl. In a jug, whisk the water and oil, then stir into the flour bowl and mix until you have a smooth dough. Continue mixing until it feels elastic, then cover and leave to rest for an hour.
Meanwhile, peel and finely slice and, if necessary, cut the bacon into chunky pieces.
Melt the butter in a frying pan over a medium heat, fry the bacon until the fat begins to render, then scoop out with a slotted spoon and set aside, keeping as much fat in the pan as possible. Turn down the heat and fry the onions with a pinch of salt until soft and golden, but not browned.
Heat the oven, and a lightly greased baking tray, to 250C, or as hot as it will go. Mix the creme frâiché into the onions and season generously with nutmeg.
On a lightly floured surface, roll or stretch out the dough into a rectangle or circle as close to 1mm thick as you can get it. Take the hot baking tray out of the oven, carefully transfer the dough on too it, then spread the onion mixture over the surface.
Scatter the lardons all over the top, then bake for about 12 minutes, until the edges are crisp and well browned.
Cut into squares and serve immediately.
Original recipe Felicity Cloak the Guardian
Leave a Comment