Flammekeuch Recipes

JOHN'S FLAMMEKUECHE

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.

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.

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.

FLAMMEKEUCH

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.

FLAMMEKUECHE

Steps:

• At least 1 hour before baking, place pizza stone on lowest rack of oven and preheat oven to highest setting (500-550F)
• Stir yeast into 1/2 cup of warm water until dissolved and let stand until foamy, 5-10 min.
• Add flour and salt and stir with a wooden spoon until a stiff dough forms. Add additional water 1/2 tbs at a time, if dough seems dry.
• Knead dough on a lightly floured surface until smooth and elastic, 7-10 min.
• Transfer dough to an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 45 min.
• Cook bacon in a large heavy skillet over moderate heat until crisp. Drain on paper towels, then crumble. Pour off all but about 1-1/2 tbs. fat from skillet.
• Add butter to the skillet and cook onions over moderate heat, stirring occasionally, until golden and tender, about 25 min. Season with salt and pepper and cool.
• Whisk together heavy crea, fromage blanc, sour cream, yolk, oil, white pepper, nutmeg, and salt until smooth.
• Flatten dough with your hands on a floured surface and divide into thirds. Roll out 1 piece into a 9" round with a floured a rolling pin (dough wil be very thin) and transfer to floured bakers peel.
• Spread with 1/3 of the cream mixture, leaving 1/2" border around edge. Top with 1/3 of onions and bacon.
• Line up the far edge of the peel with the far edge of the pizza stone and tile peel, jerking it gently to start flammekeuche moving. Once the edge of the flammekeuche touches the stone, quickly pull back the peel to completely transfer the flammekeuche to the stone.
• Bake until the crust is browned and crisp, 6-8 min, then transfer with peel to a cutting board.
• Repeat with remaining 2/3 of ingredients to make an additional 2 flammekeuche

FLAMMEKUECHE (THIN-CRUSTED CHEESE, ONION AND BACON TART)

Steps:

• Combine the water, yeast and one cup of the flour in a large mixing bowl. Stir until thoroughly blended and set aside to proof the yeast, about five minutes.
• Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes.
• Once kneaded, place the dough in a bowl, cover, and let rise at room temperature until double in bulk, about one hour.
• Punch down and let rise again, covered, until double in bulk, about one hour.
• Preheat the oven to 450 degrees.
• Combine the onions, cheese, creme fraiche, salt and pepper and let sit for 15 minutes to soften the onions.
• Roll the dough on a lightly floured surface into a rectangle to fit a large baking sheet, measuring about 12 1/2 by 15 inches. Place the dough on the baking sheet.
• Spread the onion mixture over the dough right to the edge. Sprinkle the bacon evenly over the top, then sprinkle generously with pepper.
• Bake just until the dough is crisp, 15 to 20 minutes. Serve immediately.