Classic Flammkuchen (Alsatian Tart)

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Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 3 min

2. 2

   Knead the dough for 5-7 minutes until it is smooth and elastic. Cover the bowl with a clean kitchen towel and let it rest for 10 minutes.

   Ongeveer 10 min

   Tip van de kok: The dough does not need to rise significantly, just relax enough to be rolled thinly.

3. 3

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

   Ongeveer 5 min

   Tip van de kok: A hot oven is key for a crispy crust. If you don't have a pizza stone, a baking sheet works too.

4. 4

   Divide the dough into two equal portions. On a lightly floured surface, roll out each portion very thinly into a rectangle or oval shape, about 1-2mm thick.

   Ongeveer 5 min

   Tip van de kok: Aim for a rustic, irregular shape. The thinner the dough, the crispier the final Flammkuchen.

5. 5

   In a small bowl, combine the crème fraîche (or fromage blanc, if using) and black pepper. Spread a thin, even layer of this mixture over each rolled-out dough rectangle, leaving a small border around the edges.

   Ongeveer 2 min

6. 6

   Evenly scatter the thinly sliced yellow onion and lardons over the creamy base of each Flammkuchen.

   Ongeveer 2 min

7. 7

   Carefully transfer one Flammkuchen to the preheated oven or pizza stone. Bake for 10-15 minutes, or until the edges are golden brown and crispy, and the lardons are cooked.

   Ongeveer 15 min

   Tip van de kok: Baking time may vary depending on your oven and how thin you rolled the dough. Keep a close eye on it!

8. 8

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

   Ongeveer 1 min