Flammekueche (Alsatian Tart)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 220°C (425°F) with a baking sheet inside to ensure a crisp crust from the start.

   Ca. 15 min.

   Kokkens note: Preheating the baking sheet helps to create a crispier bottom crust, mimicking a pizza oven effect.

2. 2

   Combine the all-purpose flour, lukewarm water, olive oil, and salt in a large mixing bowl.

   Ca. 2 min.

   Kokkens note: Ensure the water is lukewarm (around 35-40°C or 95-105°F) to help activate the gluten in the flour without cooking it.

3. 3

   Mix the ingredients until a shaggy dough forms, then transfer it to a lightly floured surface.

   Ca. 1 min.

4. 4

   Knead the dough for approximately 5-7 minutes until it becomes smooth, elastic, and no longer sticky.

   Ca. 7 min.

   Kokkens note: Proper kneading develops the gluten, which is essential for a thin, pliable, and crispy crust.

5. 5

   Divide the kneaded dough into two equal portions.

   Ca. 1 min.

   Kokkens note: For even tarts, use a kitchen scale to weigh the dough portions.

6. 6

   On a well-floured surface, roll out each dough portion very thinly into an oval or rectangular shape, aiming for a thickness of about 2-3 mm.

   Ca. 5 min.

   Kokkens note: The key to authentic Flammekueche is an incredibly thin crust; roll it as thin as you possibly can without tearing.

7. 7

   Carefully transfer each rolled-out dough base onto separate sheets of parchment paper.

   Ca. 1 min.

   Kokkens note: Rolling the dough directly on parchment paper can make transferring it to the hot baking sheet much easier.

8. 8

   In a small bowl, whisk together the crème fraîche with black pepper and a pinch of freshly grated nutmeg.

   Ca. 1 min.

   Kokkens note: Freshly grated nutmeg offers a more aromatic and intense flavor compared to pre-ground.

9. 9

   Spread an even, thin layer of the seasoned crème fraîche mixture over each dough base, leaving a small border (about 1 cm) around the edges.

   Ca. 2 min.

   Kokkens note: Avoid over-applying the crème fraîche, as too much can make the crust soggy.

10. 10

    Evenly distribute the thinly sliced yellow onion and diced bacon over the crème fraîche layer on both tarts.

    Ca. 2 min.

    Kokkens note: Slice the onions as thinly as possible for optimal caramelization and a delicate texture.

11. 11

    Carefully slide one parchment-lined tart onto the preheated baking sheet in the oven.

    Ca. 1 min.

    Kokkens note: Work quickly to prevent the oven from losing too much heat.

12. 12

    Bake for 12-15 minutes, or until the edges are deeply golden brown and crispy, the onions are tender and slightly caramelized, and the bacon is cooked through and rendered.

    Ca. 15 min.

    Kokkens note: Oven temperatures can vary, so monitor the tart closely, especially towards the end of the baking time, to prevent burning.

13. 13

    Remove the first tart from the oven and repeat the baking process with the second tart.

    Ca. 15 min.

14. 14

    Once baked, transfer the Flammekueche to a cutting board, slice into rustic pieces, and serve immediately while still hot and crispy.

    Ca. 1 min.

    Kokkens note: Flammekueche is best enjoyed straight from the oven to savor its crisp texture.