Monday, February 8, 2016

Cooking and Entertaining: Flammekueche (Alsatian Bacon and Onion Tart)

a perfect weeknight dinner

A few weeks ago, Kevin and I took an Alsatian cooking class where we learned how to make some delicious, hearty dishes.  Alsace is a region in France that borders Germany and Switzerland, and its cuisine has elements from all three countries.  Flammekuece is similar to pissaladiere, but is more robust and somehow suited better for colder weather. 

This recipe is easy to prepare, and if you don’t feel like making the crust, pizza dough can be substituted.  Flammekueche is rich and decadent, and perfect with a light salad and a glass of dry, white wine.

the ingredients
note: I only made half a recipe in these pictures

pouring the wet ingredients into the dry ingredients

kneading the dough

ready for toppings

combining the "white" ingredients

caramelizing the onions

ready to be served

(Alsatian Bacon and Onion Tart)
Recipe courtesy of Diane Manteca

1-3/4 C.  flour
1 tsp.  baking powder
3 Tbsp.   olive oil
2  egg yolks
1 tsp.  salt
1/2 C.  water

1/2 C.  crème fraiche
1 C.  fromage blanc (or cream cheese)
1/8 tsp.  nutmeg
1/2 tsp.  salt
1/4 tsp.  pepper
2 Tbsp.  olive oil
1  large onion, sliced
8 strips  bacon, cooked and chopped

Preheat the oven to 400°F, or if using a pizza stone, heat oven to 500°F.

Whisk flour, baking powder and salt in a bowl.   Make a well in the center.  Whisk oil, egg yolks and water in another bowl and pour into the well.  Using a fork, stir until a loose dough forms.  Turn out onto a lightly floured surface and knead for a minute.  Divide dough into 3 pieces.  Working with one piece of dough at a time, roll into a 10-inch oval and place on a parchment lined baking sheet.  Repeat with other dough balls.

In a large pan, sauté the onion until caramelized and soft.  In a bowl, combine the crème fraiche, fromage blanc, nutmeg, salt and pepper.  Spread 1/3 of the mixture onto each of the crusts.  Evenly sprinkle with caramelized onions and bacon.  Bake on a baking sheet or pizza stone until lightly browned and crisp, about 8-10 minutes.  Serve warm.

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