Flammkuchen (Alsatian Tarte Flambée)

Ingredients

• 250g plain flour
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 150ml cold water
• 200g crème fraîche
• 100g fromage blanc or quark
• Pinch of freshly grated nutmeg
• Salt and black pepper
• 150g bacon lardons
• 1 large onion, very thinly sliced

Before you cook

• Mix the flour and salt in a bowl.
• Add the oil and cold water and bring the dough together with your hands.
• Knead the dough on a floured surface for 3 minutes until smooth.
• Cover the dough and rest it at room temperature for 15 minutes.
• Slice the onion as thinly as possible.
• Whisk the crème fraîche and fromage blanc together with the nutmeg, and season with salt and pepper.
• Preheat the oven as hot as it will go, ideally 260C (240C fan), with a baking sheet or pizza stone inside.

Steps

1. Divide the dough into two pieces.
2. Roll one piece out on a floured sheet of baking paper as thin as you can, into a rough oval.
3. Spread half of the crème fraîche mixture over the dough right to the edges.
4. Scatter half of the onion slices and half of the lardons evenly over the top.
5. Slide the flammkuchen, still on its paper, onto the hot baking sheet.
6. Bake for 8 to 10 minutes, until the edges are deeply browned and blistered and the base is crisp.
7. Repeat rolling, topping and baking with the second piece of dough.
8. Cut each flammkuchen into wide strips and serve immediately while crisp.