Flammekueche

Name: Flammekueche
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 Servings
Ingredients: medium onion (yellow): 1; ounces of sliced bacon (equivalent to 3 ½ strips): 4; cup of sour cream: 1/2; tsp of kosher salt: 1/2; black pepper; Nutmeg; cups of all-purpose flour: 2; tbsp of canola oil (can be vegetable or olive): 3; tsp of kosher salt: 1; cups of room temperature water: 2/3; ounces of white button mushrooms and ½ cup of grated cheese.: 4

Features:

Cuisine:

French

30 mins
Serves 6
Easy

Ingredients

For the toppings :
1 medium onion (yellow)
4 ounces of sliced bacon (equivalent to 3 ½ strips)
1/2 cup of sour cream
1/2 tsp of kosher salt
black pepper
Nutmeg
For the dough :
2 cups of all-purpose flour
3 tbsp of canola oil (can be vegetable or olive)
1 tsp of kosher salt
2/3 cups of room temperature water
4 ounces of white button mushrooms and ½ cup of grated cheese.

How to Make Flammekueche

In a large bowl, place the flour, oil, salt, and mix them together. Slowly stir in ½ a cup of water to the mixture using a dough whisk or a fork. You do not need to use all of the water in the cup just stop when you see the dough thickening.
Take the dough out of the bowl and put it on a previously floured flat surface, make sure to add all of the loose flour remaining in the bowl. Knead the dough for 1 minute till the flour has been absorbed in the dough, you will know this when the dough loses its stickiness and becomes smooth and elastic.
Cover the dough with a plastic wrap and set it aside while you prepare the toppings.
Before setting the timer of the oven, arrange a rack in the middle of it and then set it to 500 degrees Fahrenheit. Line a backing sheet with parchment paper.
Take the yellow onion, peel it, quarter it, and then slice it. Take the bacon strips and cut them into ¼ inch thick strips called lardons, set both aside.
In a small bowl, mix salt, pepper, and a tiny pinch of nutmeg in sour cream. Taste the mixture and keep seasoning it with salt and pepper till it is to your taste and then set it aside.
Roll out the dough on a flat, floured work surface and then shape it into an oval which measures 10 inches wide and 16 inches long. Then transfer the dough onto the parchment lined baking sheet.
Spread the sour cream mixture over the dough evenly while leaving ½ inch of the border uncovered. Sprinkle onions, bacon lardons on top, and also mushrooms and cheese if you are using them.
Bake the dough for 20 minutes till you see the tart browning, the back on fat sizzling, and the edges of the tart turning golden.
Once done, take out the tart, cut it into squares, and then serve.

Trivia

Alsace, the birthplace of the tart had been shifting between France and Germany for 150 years. This led to Alsace developing an identity unique from that of the French and Germans. From language to cuisines and other aspects of the culture Alsace has become one of the intriguing towns of France.