Elsässer Flamkuchen Or Tarte Dalsace Recipes

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.

FLAMMKUCHEN (TARTE FLAMBEE)

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.

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.