Well today is one of the calms before the storm in terms of essays. It’s also my turn to cook. And as we’re still clearing a backlog of our favourite meat-based recipes after the vegetarianism of lent, I decided I’d make Flammkuchen! It’s been a favourite of ours ever since we went to Freiburg around easter ’12, and we just can’t get enough of it.
But anyway, time to get to the recipe before I begin sounding like an American.
For the dough, if you’re eating around eight then you’ll want to start the dough around one. Though if you’re not around during the midday, say if you’re making this during the weekday, then it’s best to just begin the evening before and let it rise in the fridge for 24 hours.. It won’t do it any harm, in fact, it’s best if you’re eating this over two days to cook it afresh each day.
Makes four large kuchen.
- 600g flour (300g strong white + 300g strong wholemeal or 300g strong white + 300g plain)
- 1tsp salt.
- 1tsp sugar.
- 3tsp dried yeast
- 3tbsp olive oil
- hand hot water (amount varies depending on flour used)
- Mix sugar into 3/4 pint of hand hot water, then mix in yeast. Set aside 15 min until a frothy head has developed.
- Meanwhile, mix flour + salt into large bowl. Make a well in the centre and add yeasty water, then oil. Mix well, adding more water as required until you’re left with a slightly sticky dough.
- Turn out onto lightly floured surface and knead well for 5-10 minutes.
- Return to bowl and cover. If you’re leaving it overnight, this is the time to put it in the fridge. If not, put it in a warmish place and leave for a good couple of hours.
Topping: Generally bacon or salmon.
- 400ml creme fraiche (can be cut with greek yoghurt)
- 10 slices bacon or smoked salmon to taste. (Or about 200g..ish of lardons)
- 2 red onions, sliced.
- dash of nutmeg, salt and pepper.
- Pre-heat oven 230c/450f/gas 8.
- Knock back dough, knead for 1 or 2 minutes. Roll out into four pizzas, as thin as you can get them for your pizza stones/oven trays. Probably about 3mm.
- Lightly fry bacon, cutting it into lardon either before or after. You want the bacon to be slighty crispy, but not overcooked. When it’s done, remove and reserve, then add onion to the bacon fat to fry for a minute or two.
- Spread creme fraiche over dough, right to the edges. Now add bacon + onions or Salmon + onions if you wish. For tarte flambee/tarte d’alsace forestier, top with gruyére.
- Bake for 10-15 minutes, until the edges are crisp and the topping is bubbling.