Flammekueche alsacienne

Name: Flammekueche alsacienne
Total time: 40 min
Yield: Serves 4
Cuisine: Alsace
Ingredients: 250 g (2 cups) all-purpose flour; 150 ml (⅔ cup) lukewarm water; 2 tbsp sunflower oil; 1 tsp fine salt; 200 g (7 oz) drained fromage blanc; 100 ml (½ cup) thick crème fraîche; 2 yellow onions (about 200 g / 7 oz); 200 g (7 oz) smoked lardons; 1 pinch of nutmeg; 1 tsp freshly ground pepper

Alsatian flatbread with bacon and onions

⏱ 40 minServes 4Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

250 g (9 oz)all-purpose flour
150 ml (⅔ cup)warm water
2 tbspsunflower oil
1 tspfine salt
200 g (7 oz)drained fromage blanc
100 ml (½ cup)thick crème fraîche
2yellow onionsabout 200 g / 7 oz
200 g (7 oz)smoked lardons
1 pinchnutmeg
1 tspfreshly ground pepper

250 g (9 oz) all-purpose flour
150 ml (⅔ cup) warm water
2 tbsp sunflower oil
1 tsp fine salt
200 g (7 oz) drained fromage blanc
100 ml (½ cup) thick crème fraîche
2 yellow onions about 200 g / 7 oz
200 g (7 oz) smoked lardons
1 pinch nutmeg
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 baking sheet

1 sheet of parchment paper

1 rolling pin

1 medium bowl

1 skillet (24 cm / 9½ in)

03 — Method

In a medium bowl, mix the flour and salt. Make a well, add the lukewarm water and sunflower oil and knead by hand for 8 minutes until smooth, elastic and no longer sticky.
Shape into a ball, cover with a damp towel and rest for 30 minutes so it rolls out very thin.
Thinly slice the 2 onions. Blanch in boiling salted water for 2 minutes to mellow them, then drain well.
Crisp the lardons in a dry skillet over high heat for 4 minutes. Drain on paper towels.
Preheat the oven to 250 °C (480 °F) fan (as hot as it goes). Mix the fromage blanc with the crème fraîche, pepper and nutmeg until smooth.
Divide the dough in two and roll each piece into a very thin rectangle, 2 mm (1/16 in), on floured parchment. It should be almost see-through — the secret to a crisp flammekueche.
Spread thinly with the cheese mixture, leaving a 1 cm (⅜ in) border. Scatter the onions and lardons over the top.
Bake for 8 to 10 minutes at 250 °C (480 °F) on a very hot sheet until the edges are golden and the topping sizzles. Serve immediately, cut into rectangles, to eat with your hands.