Elsässer Flamkuchen Or Tarte Dalsace Recipes

TARTE FLAMBéE (ELSäSSER FLAMMKUCHEN)

Steps:

• Preheat oven to the highest temperature possible.
• Thoroughly mix flour, oil,water and salt to make a dough (should not be sticky) and roll out as thin as possible.
• Optional:Melt the butter in a pan, add onions and sweat for just a couple of minutes. Add bacon, stir and heat through. If you slice everything thin you don't have to sautée it before putting it on.
• Spread creme fraiche on top of dough, then spread onions and bacon on top of it. Season with salt and pepper.
• Put in the oven and bake for about 10-15 minutes. Once the bread looks crispy it's done.
• SUGGESTIONS: Tastes great with a glass of white wine.
• Thin out the sour cream with a bit of cream.
• You could add cumin or grated cheese.
• Top with olives,tomatoes and bacon instead of onions. Or top with spinach,garlic tomatoes and sheep's cheese.
• You could even make a sweet version and top with thinnly sliced apples and cinnamon sugar on top of the creme fraiche.

ELSäSSER FLAMKUCHEN OR TARTE D'ALSACE

Steps:

• In a small bowl break up the yeast into smaller pieces using your hands. Sprinkle with sugar and mix until the yeast becomes turns liquidy.
• In a larger mixing bowl, add flour, 1/2 teaspoon salt, oil, 300ml luke-warm water and the yeast-sugar mixture.
• Using the kneading hook of you electric hand-held beater, knead the dough until it just starts to come together. Then with your hands knead into a smooth dough ball. Place the dough back into the bowl and cover with a warm damp cloth. Put in a warm dry place to rise for approximately 45 minutes.
• Whisk the sour cream and creme fraiche together until smooth. Season with salt and pepper.
• Pre-heat the oven to 225 degrees Celsius Line a baking tray with baking paper. Divide the dough into four portions.
• Roll one portion on a floured surface in a 2-3mm thin oval (approx. 25 x 35cm).
• Place on the baking tray and allow to rest for another 20 minutes. Cover the remaining dough balls.
• Spread 1/4 of the sour cream and creme fraiche mixture on the rolled out oval, sprinkle with 1/4 bacon and 1/4 sliced onions.
• Bake in the oven on the lowest rack for 8-10 minutes. Take out and cut into 4 pieces and serve immediately.
• Repeat the steps 6 to 9 until you've used up the remaining three dough balls.

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)

Steps:

• Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
• Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
• Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
• Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
• Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.