Flammkuchen
We continue our French Week with Flammkuchen. For those who have never had Flammkuchen, it is the french version of a pizza, simply thinner and easier to make (and you don’t need yeast or baking powder)! Originating from Alsace, a historical region in Northwestern France bordering Germany and Switzerland, Flammkuchen is generally eaten with Creme Freche, Bacon and Onions but you can really top it with anything you would like.
Flammkuchen is also great for vegans as the dough has no egg and you can easily top it with zucchinis, aubergines, tomatoes etc. Also… it literally takes 30 minutes from start to finish!
Prep Time: 10 Minutes - the dough doesn’t need much rest
Cooking Time: 20 Minutes
Ingredients for the pastry:
White Flour - 250 gr
Olive Oil - 2 Tbs
Lukewarm Water - 125 ml
Salt - Half tea spoon
For the topping:
Creme Freche - 100 gr
Onions - 1
Diced Bacon - 150 gr
Pepper
How to:
Pre heat the oven at 220 degrees celsius.
Start by making the dough -super easy - add the water, olive oil, flour and salt into a bowl and work the dough with your hands until it’s hard (5 min).
Make a ball with the dough and place it in a kitchen towel and put it aside.
Start making your toppings! This is where things get fun and varied. If you want to make the traditional flammkuchen then all you need to do is slice the onions and prepare your creme freche and dicen bacon, if you want to do other toppings cook them as you please (grilled zucchini, boiled asparagus or broccoli, the options are really endless). We also really recommend you try the goat cheese/ figs/ honey version one day. Important - do not put tomato sauce on your flammkuchen (this is not a pizza and it will ruin the crusty dough)
Once your toppings are done take the dough out and work it until you have made a rectangle and place your toppings on top.
Put the flammkuchen into the oven and cook for 20min at 220 degrees. After 20min see if you are satisfied with the crunchiness of the dish and if not leave it in for another 5min.
Enjoy :)