Recipes · Main dishes
Flammkuchen with Bacon and Onions
AI-written · not yet kitchen-tested
This Alsatian classic needs thinly rolled dough, a very hot oven and only three toppings: crème fraîche, onions and bacon. After 10 minutes in the oven it is done.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 250 g (2 cup) all-purpose flour German type 405
- 125 ml (1/2 cup) lukewarm water
- 2 tbsp vegetable oil
- 0.5 tsp salt
- 200 g (7.1 oz) crème fraîche
- salt, pepper and nutmeg to taste
- 2 onions cut into thin rings
- 150 g (5.3 oz) diced bacon
Method
- Knead the flour, salt, water and oil into a smooth, supple dough (about 5 minutes). Cover it and let it rest for 30 minutes.
- Preheat the oven to 475 °F (250 °C), conventional (top and bottom heat), with a baking sheet on the middle rack. If your oven doesn't go that high, set it as hot as it will go.
- Stir the crème fraîche with salt, pepper and nutmeg. Cut the onions into thin rings.
- Roll the dough out as thin as you can (about 1/16 in / 2 mm) on a sheet of parchment paper. Spread it with the crème fraîche, leaving a narrow border, then scatter the onions and bacon over the top.
- Slide the Flammkuchen, parchment and all, onto the hot baking sheet and bake for 8 to 10 minutes, until the edge is browned and the bacon is crisp. Cut into pieces and serve hot.
Tip: The thinner the dough, the crispier the Flammkuchen. If it springs back while you roll it, let it rest for a few minutes and keep rolling.
Tip: For a vegetarian version, leave out the bacon and top it with sliced mushrooms and leek rings.