Alsatian Flammekuecheby Valentine Kitamura
This is the simplest flatbread you'll ever do!
No it's not a mistake, there is no yeast in the dough, which means it can be made very fast!
The name means "pie in the flames" so you have to cook it on very high temperature! It will make you dough crispy and cook the onions just right!
Serve on a large board, cut in pieces, with beer or sparkling wine. It's such a delicious appetizer!
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- In a large bowl, place flour and salt. Pour water in the middle and combine with your hands. Kneed the dough on a countertop until no longer sticky adding More flour or water if necessary) and set aside while preparing garnishes.
- Preheat oven to 475 F. Slice your bacon and onion. Cook slightly the bacon just to melt some of fat, but without browning. Set bacon aside on a dish with absorbent paper
Separate the dough in 2. Roll the dough as thinly as possible on a floured surface. Transfer the 2 rolled out dough on floured baking pans.
Spread the cream all over the dough. Spread some Dijon mustard if using with the cream. Add onions and cooked bacon. Sprinkle salt, pepper and grated nutmeg.
Cook in your hot oven and watch it carefully after 8 min, just until the edges of dough and toppings are golden. If all toppings look cooked but the dough still soft, transfer the pie to the grill of the oven to continue the cooking until it gets crispier.
- Let sit on a cutting board for 5 min before slicing and serving Serve hot!