So, there is this fascination with brunch/breakfast recipes around cowcamp. Flammkuchens and Dutch Babies are among the favorites.
This recipe is so close to mine, they could be twins, besides The Roaming Kitchen had yummy pics:
Flammkuchen, or tarte flambée in French, comes from the Alsace region of France. Simply, it’s a (rectangular) flatbread cooked in a wood-burning oven. (The name literally means “flaming pie/tart/cake”.) The story goes, country folk used flammkuchen to test the heat of their wood-burning ovens: If your flammkuchen caught fire or immediately burned to a crisp, the oven was still too hot to bake bread.
Of course, wood-burning ovens are quite hot even at ideal temperatures, so if you have yourself a wood-burning oven: 1) the flammkuchen will cook up, bubbly hot, in a quick 1-2 minutes. 2) expect a slightly charred outer crust
Classic flammkuchen toppings include: crème fraîche, fromage blanc/quark, white onions, and smoked bacon. Nutmeg and black pepper are not unwelcome. Classic derivations include: gruyère or comté cheese, and mushrooms.
Real flammkuchen employs bread dough, rolled very thin. (After all, it was meant as a tester before the ‘real’ bread went into the oven.)
A note on the crème fraîche: It’s not too hard to find these days. Crème fraîche is thick, creamy, sour, lovely. Please do not use non-fat sour cream, or some other horror; it’s too runny, and won’t provide the kind of concentrated flavor you’re looking for. You can experiment with fromage blanc, quark, or even goat cheese if you like.
Makes 2 individual pizzas or 1 large
- 1/3 pound of bacon
- 2 small white onions
- sea salt
- 1/2 cup crème fraîche
- 1/4 teaspoon nutmeg
- 3 cups finely grated gruyère
- pizza dough
- black pepper
- 2 tablespoons minced chives
2. Stack up your bacon, and cut it up. Heat a wide pan (cast iron, if you’ve got one) over medium heat. When it’s warm, add the bacon. Cook until half-way to crispy, about 5 minutes. (The bacon will cook more in the oven, so don’t overdo it on the stovetop.) Move the bacon to a paper towel-lined plate to drain.
3. Meanwhile, slice the onions quite thin. Once the bacon is out of the pan, you can add the onions to it. Cook the onions until lightly golden, 10-15 minutes. Stir in a pinch of salt.
4. Move the crème fraîche to a little bowl, and grate the nutmeg directly over it. Stir to combine.
5. Finely grate the cheese.
6. Take a baking sheet, and flip it upside down. Flour the surface generously. Spread the pizza dough on top of the upturned baking sheet, and then add the toppings in this order: crème fraîche, onions, bacon, gruyère. Top with black pepper. Move the flammkuchen to the oven by carefully transferring it to the heated pizza stone/first baking sheet. (Aim for the back of the pizza stone/baking sheet.)7. Cook the flammkuchen for 3-5 minutes, or until it’s bubbling and the crust is just past golden brown. Remove it from the oven. Scatter the minced chives all over.
8. Eat the flammkuchen straight out of the oven, very hot.
h/t: The Roaming Kitchen
Flammkuchen is best shared with a bunch of grandkids, and a close friend...
I'm off to watch the stock dog trials today, kick a few flakes of hay, and shoot the breeze at the Bull & Gelding Sale...