Best Flammekueche Thin Crusted Cheese Onion And Bacon Tart Recipes

FLAMMKUCHEN/FLAMMEKUECHE (TARTE FLAMBEE)

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.

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

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.

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

GERMAN BACON AND ONION TART-FLAMMEKUECHE

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.