Best Flammekueche Thin Crusted Cheese Onion And Bacon Tart Recipes

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FLAMMKUCHEN/FLAMMEKUECHE (TARTE FLAMBEE)



Flammkuchen/Flammekueche (tarte flambee) image

This pizza-like dish from Alsace/neighboring Germany is made from a short list of ingredients but is packed with flavor.

Provided by Caroline's Cooking

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 cup all purpose flour (140g plain flour)
1 tbsp oil ((olive oil/vegetable oil as you prefer))
1/4 tsp salt
1/4 cup water (60ml, or a little more as needed)
2 oz bacon (65g)
1/2 onion (medium)
1/2 tbsp butter
3 tbsp creme fraiche
1 pinch nutmeg
1 pinch salt
1 pinch pepper

Steps:

  • Mix together the flour, oil, salt and water in a bowl. If it's too dry and won't come together, add a little more water, but it will be a relatively dry dough. Kneed for a minute then set aside while you prepare the toppings.
  • Preheat the oven to 450F/230C. Line a large baking sheet/tray (half sheet) with parchment.
  • Cut the bacon in to thin strips ('lardons') and cook in a small skillet/frying pan over a medium heat until they are just starting to brown. Remove from pan and set aside.
  • Add the onions to the pan, along with the butter, and cook a few minutes until the onions have softened but are only just browning.
  • Add the nutmeg, salt and pepper to the creme fraiche and mix well.
  • Roll the dough out on a lightly floured surface into a circle/oval as thin as you can (around 1/8in/3mm).
  • Transfer the dough to the lined baking sheet then spread the creme fraiche over the top, leaving a space around the edge without any topping.
  • Spread over the sauteed onions then top with the bacon, spreading them as evenly as you can. Top with the gruyere then bake for around 10 minutes until the edges are lightly brown and crisp and the toppings are just starting to color.

Nutrition Facts : Calories 480 kcal, Carbohydrate 51 g, Protein 11 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 36 mg, Sodium 541 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)



Tarte Flambee (Alsatian Bacon & Onion Tart) image

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 40m

Yield 4

Number Of Ingredients 8

12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
  • Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
  • Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  • Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  • Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g

GERMAN BACON AND ONION TART-FLAMMEKUECHE



German Bacon and Onion Tart-flammekueche image

Adapted from Cooks Illustrated The Best International Recipes Prep time does not include chill time for the dough.

Provided by Boo Chef in West Te

Categories     German

Time 25m

Yield 2 tarts, 4 serving(s)

Number Of Ingredients 10

2 cups unbleached all-purpose flour, plus extra as needed (10 ounces)
1/2 teaspoon instant yeast
1/2 teaspoon honey
1/2 teaspoon salt
3/4 cup warm water, plus 2 tablespoons (100 to 105 degrees)
1/4 cup vegetable oil
1 cup creme fraiche or 1 cup sour cream
1/2 teaspoon fresh grated nutmeg
8 ounces thick-cut bacon, cut crosswise into 1/4-inch strips (about 6 slices)
4 medium onions, halved and sliced thin (about 4 cups)

Steps:

  • For the tart dough:
  • Mix the flour, yeast, honey, and salt in a food processor. With the machine running, add the water through the feed tube, followed by the vegetable oil. Process until the dough forms a ball, about 30 seconds.
  • Turn the dough out onto the counter and knead by hand for 30 seconds, adding extra flour if the dough is sticky. Wrap the dough in plastic wrap and refrigerate for 2 hours, or up to 2 days.
  • Adjust an oven rack to the lowest position, set a baking stone on the rack, and heat the oven to 500 degrees; let the baking stone heat for 1 hour.
  • Topping.
  • mix the crème fraîche, 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg together, cover with plastic wrap, and refrigerate until needed.
  • Cook the bacon in a 12-inch nonstick skillet over medium heat until browned and most of the fat has rendered, about 10 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet. Add the onions and 1/2 teaspoon salt to the fat left in the skillet, cover, and cook over medium heat, stirring occasionally, until the onions are softened and have released their juices, about 10 minutes. Uncover and continue to cook, stirring often, until the onions begin to brown, about 6 minutes; set aside off the heat.
  • Assembly.
  • Remove the dough from the refrigerator. Divide it into two equal pieces, forming each piece into a ball. Place one ball on a lightly floured sheet of parchment paper and cover with one large sheet of plastic wrap (or two small overlapping pieces). Using a rolling pin, roll the dough into a 15 by 9-inch oval. Slide the parchment paper with the dough onto an inverted baking sheet.
  • Spread half of the crème fraîche mixture over the dough, leaving a 1/2-inch border at the edge. Scatter half of the onion mixture and half of the bacon over the top. Slide the parchment with the tart onto the heated baking stone. Bake until the edges of the tart are golden brown and the parchment releases from the tart bottom, 5 to 7 minutes. While the first tart bakes, roll out and assemble the second tart on a sheet of parchment paper using the remaining dough and topping. Cut the baked tarts into about 6 pieces, and serve immediately.

Nutrition Facts : Calories 864.8, Fat 62, SaturatedFat 24.2, Cholesterol 120.1, Sodium 791.4, Carbohydrate 61.9, Fiber 3.4, Sugar 5.7, Protein 15.5

FLAMMEKUECHE (THIN-CRUSTED CHEESE, ONION AND BACON TART)



Flammekueche (Thin-Crusted Cheese, Onion And Bacon Tart) image

Provided by Patricia Wells

Categories     dinner, lunch, main course, side dish

Time 3h

Yield Sixteen to 20 servings

Number Of Ingredients 9

1 cup lukewarm water
2 1/2 teaspoons, or 1 package, dry yeast
2 1/4 to 2 1/2 cups unbleached flour
1 teaspoon salt
2 medium onions, sliced into thin rounds
1 cup cottage cheese or ricotta
1 cup creme fraiche or sour cream
Salt and freshly ground black pepper to taste
12 ounces slab bacon, rind removed, cut into matchstick-size pieces

Steps:

  • Combine the water, yeast and one cup of the flour in a large mixing bowl. Stir until thoroughly blended and set aside to proof the yeast, about five minutes.
  • Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes.
  • Once kneaded, place the dough in a bowl, cover, and let rise at room temperature until double in bulk, about one hour.
  • Punch down and let rise again, covered, until double in bulk, about one hour.
  • Preheat the oven to 450 degrees.
  • Combine the onions, cheese, creme fraiche, salt and pepper and let sit for 15 minutes to soften the onions.
  • Roll the dough on a lightly floured surface into a rectangle to fit a large baking sheet, measuring about 12 1/2 by 15 inches. Place the dough on the baking sheet.
  • Spread the onion mixture over the dough right to the edge. Sprinkle the bacon evenly over the top, then sprinkle generously with pepper.
  • Bake just until the dough is crisp, 15 to 20 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 201 milligrams, Sugar 1 gram, TransFat 0 grams

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