Best Johns Flammekueche Recipes

FLAMMEKUECHE

Steps:

• Combine all ingredients in bowl of a large mixer. Mix with a dough hook for 5 to 7 minutes, scraping the bowl occasionally, until dough forms a sticky ball on the end of the hook. Transfer dough to a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, approximately 1 hour. Punch down and divide into 6 equal pieces. Place 1 piece of dough on a floured board and coat with flour. With a floured rolling pin, roll out dough into a rough rectangle, approximately 10 inches to 12 inches across and 1/8-inch thick using plenty of flour on both sides of dough at all times. Repeat with remaining dough. Place on parchment-lined cookie sheets. Cover and refrigerate while you prepare the topping. Dough can be prepared 1 day in advance, wrapped and refrigerated, until ready to roll.
• For the topping: In large bowl whisk together first 8 ingredients.
• Preheat oven to 500 degrees F. and place racks close to bottom of oven. Spread 1/2 cup topping on each piece of rolled dough. Sprinkle with onions and then bacon. Bake until brown and crisp, approximately 10 minutes, rotating sheets midway through to brown evenly. Repeat with remaining dough and topping. Cut into squares and serve immediately.

JOHN'S FLAMMEKUECHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Roll out the bread dough into a rectangle, and spread out on a baking sheet greased with olive oil. Set aside.
• Place potato slices in a saucepan with enough water to cover. Bring to a boil, and cook for about 5 minutes. Add bacon slices to the water, and cook for an additional 5 minutes. Drain. Remove bacon, then dice.
• While the potatoes and bacon cook, melt the butter in a skillet over medium heat. Add the onion, and cook, stirring until tender. Remove from heat and stir in cream; season with salt, pepper and nutmeg.
• Spread the onion mixture over the bread dough. Arrange potato slices evenly, and sprinkle with bacon.
• Bake for 10 minutes in the preheated oven, until crust is golden on the bottom. Let stand for a few minutes before slicing.

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.