Traditional Flammekueche

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 220°C (425°F). If you have a pizza stone, place it in the oven to heat up.

   Ca. 15 min.

   Kokkens note: A very hot oven is key for a crispy crust.

2. 2

   In a large bowl, combine the all-purpose flour, lukewarm water, olive oil, and salt. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 2 min.

3. 3

   Knead the dough for about 5 minutes until it is smooth and elastic. Divide the dough into two equal portions.

   Ca. 5 min.

4. 4

   On a lightly floured surface, roll out each portion of dough as thinly as possible into a rustic rectangle or oval shape, about 2-3 mm thick.

   Ca. 5 min.

   Kokkens note: The thinner the dough, the crispier the flammekueche will be.

5. 5

   In a small bowl, combine the crème fraîche, black pepper, and nutmeg. Mix well.

   Ca. 1 min.

6. 6

   Spread half of the crème fraîche mixture evenly over each rolled-out dough rectangle, leaving a small border around the edges.

   Ca. 1 min.

7. 7

   Distribute half of the thinly sliced yellow onion and half of the bacon lardons evenly over each crème fraîche-covered dough.

   Ca. 2 min.

   Kokkens note: Try to spread the toppings as evenly as possible for consistent cooking.

8. 8

   Carefully transfer one flammekueche to the hot oven, either directly onto the pizza stone or on a baking sheet.

9. 9

   Bake for 8-10 minutes, or until the edges are golden brown and crispy, and the bacon is cooked.

   Ca. 9 min.

   Kokkens note: Keep a close eye on it as thin crusts cook quickly.

10. 10

    Remove from the oven, slice into pieces, and serve immediately. Repeat with the second flammekueche.