Creamy flammkuchen with onion and bacon

Name: Creamy flammkuchen with onion and bacon
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 portions
Ingredients: 250 g plain flour; 125 ml water; 2 tablespoons olive oil; 1 teaspoon salt; 200 g sour cream; 150 g bacon; 2 pcs onion; nutmeg; salt; whole peppercorns

Eduard LáskaMeatGerman Cuisine x se líbilo

Creamy flammkuchen is an Alsatian-German specialty that resembles a thin crispy pizza without tomatoes. Sour cream, thin onion slices and bacon cubes are spread over an unleavened base. Everything bakes at a high temperature for just a few minutes, so the edges stay crisp and the center softens slightly. In Alsace it is traditionally served straight from the oven and eaten by hand. You can make it even on a weeknight and serve it straight from the tray, cut into squares.

Příprava: 25min

Vaření: 15min

CELKOVÝ ČAS: 40min

Step by step process

Preparing the dough

1
For this flammkuchen, first make a thin unleavened dough. Sift the flour into a bowl, add salt and oil, then gradually pour in lukewarm water. Work it into a smooth elastic dough and let it rest, covered, for 15 minutes.
TIP:
Mix the wet and dry ingredients just until combined and don't mix for long, or the dough will be stiff. Let it rest for 5-10 minutes so the flour can absorb the liquid and the texture improves.
2
Meanwhile, slice the onion into the thinnest rounds you can. Cut the bacon into small cubes. Season the sour cream with a pinch of salt, freshly ground pepper and a pinch of grated nutmeg.
TIP:
Use a sharp knife, chill the onion for a moment, and slice it under cold running water, or with brief pauses. These steps will make slicing easier and reduce tearing.

Assembling and baking

3
Heat the oven to 250 °C. Roll out the rested dough on a floured tray into the thinnest rectangle you can, ideally 2 mm thick.
4
Spread the seasoned sour cream evenly over the base and leave a narrow border all around. Arrange the onion slices and scatter the bacon cubes on top.
5
Bake for 12 to 15 minutes, until the edges turn golden and the bacon starts to crisp. Cut the finished base into squares right away and serve hot.