Alsatian flammkuchen

Alsatian Flammkuchen - a prototype of Italian pizza with a French-German character: the same thin crispy pastry, the same filling. But due to sour cream or Franche cream, this cake is much more tender, juicier, with a pleasant creamy taste. Initially, flammkuchen was a by-product when baking bread with peasants: using a thin cake, the correct heating of the oven was checked. Today it is one of the most famous dishes: many restaurants offer their original variations of fillings in order to lure the client. But I want to tell how to cook Alsatian flammkuchen at home according to the classic, original recipe. It is absolutely simple!

Ingredients:

• flour - 200 grams;
• water - 100 milliliters;
• olive oil - 3 tablespoons;
• salt - a pinch;
• bacon - 100 grams;
• onions - 200 grams;
• fat sour cream - 200 grams (or fat sour cream + fat cream - 100 grams each);
• salt, ground pepper - to taste.

Alsatian Flammkuchen. Step by step recipe

1. Preparation of the dough: combine the sifted flour, salt, water, mix a little so that the dough is slightly set and add olive oil (can be replaced with a simple vegetable).
2. Knead a homogeneous, elastic dough. For convenience, it can be kneaded on the table.
3. Wrap the dough with cling film and leave to rest at room temperature for 20-30 minutes. During this time, gluten will swell, and the dough will become even more plastic and soft.
4. Add salt and ground pepper to sour cream, mix well. Instead of the usual sour cream, you can prepare a more delicate option - Franche cream. To do this, whip 100 milliliters of fat cream (at least 33%) to beautiful, thick peaks, and then add 100 grams of sour cream and knead well with a spatula, salt and season with pepper. Franchet cream is obtained with a more delicate creamy taste, with a barely noticeable, light sour cream.
5. Tip. For whipping, it is better to use home-made cream. You can look at the recipe for cream of any fat content on our website “Very Delicious”.
6. Cooking the filling: cut the bacon into thin, small sticks. You can also use underscores: it is also crumbling into small pieces. Flammkuchen cooks pretty quickly and all the ingredients should have time to bake well.
7. We chop onions with very thin half rings or quarter rings.
8. Thinly roll out a rested dough: a thickness of approximately 0.3 centimeters. The historical feature of the outlines of the Alsatian Flammkuchen is that there should not be clear, even edges. Therefore, during rolling, do not try to strongly give a proportional shape.
9. Sprinkle a baking sheet with flour, spread the rolled dough. We distribute all the sour cream over the entire surface of the formation, evenly spread the onion (you can squeeze a little spoon so that it is slightly immersed in sour cream) and bacon.
10. We send it to a well-warmed up to 240 degrees oven for 12-15 minutes. Make sure that the edges are well browned and the bacon is slightly baked.

Alsatian Flammkuchen is ready! Crispy, golden crust, thin dough, delicious, like creamy, sour cream, and in it a tender, soft onion and fragrant baked bacon - it is divine! Serve flammkuchen hot, on wooden boards, cut into rectangular pieces. By tradition, it is eaten with beer, wine. But you can come up with your own tradition of using Alsatian flammkuchen! I proposed a classic version of the filling: it can also be varied with any toppings (like pizza). Join us for “Delicious”: we still have a lot of delicious, original step-by-step recipes for dishes that are easy to cook at home. Enjoy your meal!