Flammekueche (Alsatian Tart)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 15 min

   Napomena kuhara: 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.

   Oko 2 min

   Napomena kuhara: 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.

   Oko 1 min

4. 4

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

   Oko 7 min

   Napomena kuhara: 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.

   Oko 1 min

   Napomena kuhara: 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.

   Oko 5 min

   Napomena kuhara: 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.

   Oko 1 min

   Napomena kuhara: 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.

   Oko 1 min

   Napomena kuhara: 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.

   Oko 2 min

   Napomena kuhara: 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.

    Oko 2 min

    Napomena kuhara: 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.

    Oko 1 min

    Napomena kuhara: 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.

    Oko 15 min

    Napomena kuhara: 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.

    Oko 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.

    Oko 1 min

    Napomena kuhara: Flammekueche is best enjoyed straight from the oven to savor its crisp texture.