Flammkuchen: Thin-crust tart topped with crème fraîche, onions, and bacon

Welcome to a culinary journey through the heart of Alsace, where German and French flavors melt into one delightful dish – the Alsatian Flame Cake, also affectionately known as Tarte Flambée. Unlike its cousin, the pizza, this regional specialty boasts a crisp, yeast-free crust and a smoky, creamy topping that's sure to win over your taste buds. Let's dive into making this savory treat, which you can enjoy from the comfort of your home in under an hour.

Ingredients:

For the Dough:

- 2 cups all-purpose flour

- 1 teaspoon salt

- 2/3 cup water

- 2 tablespoons oil (plus extra for the dough)

For the Topping:

- 1 cup crème fraîche or high-fat content sour cream (at least 20-25% fat)

- Salt, to taste

- Pepper, to taste

- Freshly ground nutmeg, to taste

- 1 medium yellow onion, finely sliced

- 1 leek, cleaned and finely sliced

- 4 ounces dry cured ham, finely diced

- Minced chives, for garnish

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Total Time: 35-40 minutes

Equipment: Rolling pin, baking sheet, parchment paper

Cooking Tips:

- Rest the dough to fully hydrate the flour, for a perfect crispness.

- Use the rolling pin to help transfer the dough onto parchment paper without tearing.

- Be generous with the crème fraîche layer – it's thicker than tomato sauce and won't make your dough soggy.

Servings: 4-6

Instructions:

1. Preheat your oven to its highest temperature setting and position a rack in the lowest part of the oven.

2. Combine the flour and salt in a large mixing bowl. Gradually add water and oil while stirring to form a dough.

3. Knead the dough on a floured surface for 2-3 minutes until smooth. Allow the dough to rest for at least 15 minutes, covered with a clean cloth.

4. Roll out the dough until very thin, roughly a quarter of an inch thick, using a rolling pin. Dust it lightly with flour, then transfer it onto a parchment-paper-lined baking sheet with the aid of the rolling pin.

5. In a small bowl, season the crème fraîche (or sour cream) with salt, pepper, and a generous grating of nutmeg. Spread this mixture over the rolled-out dough, leaving a small border around the edges.

6. Scatter the finely sliced onions, leeks, and diced dry cured ham evenly over the crème fraîche.

7. Place the baking sheet in the oven and bake for 15-20 minutes, or until the edges are golden brown and the toppings are sizzling hot.

8. Remove the flame cake from the oven, and immediately garnish with minced chives for a refreshing touch.

9. Serve hot, with a glass of crisp white wine, perhaps an Alsatian Riesling or Gewürztraminer, to stay in the regional theme.

Discover more culinary creations by My Name Is Andong on their YouTube channel: https://www.youtube.com/@mynameisandong.

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YouTube channel - My Name Is Andong: https://www.youtube.com/@mynameisandong

Flammkuchen: Thin-crust tart topped with crème fraîche, onions, and bacon