Entree: France – Alsace – Flammkuchen (Flame-baked tart)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 10 min

Additional 1 hr

Total 2 hrs 20 min

Ingredients

- 2 1/4 tsp (1 packet) active dry yeast, 0.25 oz (7 g)
- 1 tsp (5 g) sugar
- 3/4 cup + 2 tbsp (200 ml) warm water (about 105–110°F / 40–43°C)
- 2 1/2 cups (315 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) fine sea salt
- 2 tbsp (30 ml) neutral oil (vegetable or grapeseed)
- 1 cup (240 ml) crème fraîche or full-fat sour cream
- 1/2 cup (120 ml) fromage blanc or plain full-fat yogurt (or use 1 1/2 cups/360 ml total crème fraîche)
- 1/4 tsp (1 g) freshly grated nutmeg (optional)
- 1 large onion, thinly sliced (approx. 6 oz / 170 g)
- 6 oz (170 g) smoked bacon, cut into lardons (approx. usable weight)
- Freshly ground black pepper, to taste
- Fleur de sel or coarse sea salt, to taste
- 1 tbsp (15 ml) unsalted butter or olive oil for sautéing onions (optional)

Instructions

1. Dissolve the yeast and sugar in the warm water; let sit 5–10 minutes until foamy. In a large bowl combine the flour and salt, make a well, add the yeast mixture and oil, and mix until a soft dough forms. Knead 6–8 minutes until smooth (by hand or stand mixer).
2. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot 45–60 minutes until just puffy. Meanwhile, sauté the sliced onion in butter or oil over medium heat for 6–8 minutes until softened and translucent; set aside to cool slightly.
3. Preheat the oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. Mix crème fraîche and fromage blanc with nutmeg, a generous pinch of black pepper and a small pinch of salt to taste.
4. Divide dough into 4 equal pieces. On a well-floured surface, roll each piece extremely thin into a rough oval or rectangle about 10–12 inches (25–30 cm) across. Transfer to a piece of parchment for easier handling.
5. Spread a thin layer of the crème fraîche mixture over each rolled dough, leaving a small border. Scatter softened onions evenly, then top with bacon lardons.
6. Slide parchment with tart onto the preheated stone or sheet and bake 6–10 minutes, rotating once, until edges are blistered and crisp and toppings are lightly browned. Repeat with remaining tarts.
7. Remove from oven, finish with a few flakes of fleur de sel and additional freshly ground pepper. Serve immediately, cut into quarters.