Flammkuche is a special dish from the Alsace region of France. It has a very thin crust and is topped originally with creme fraiche, onions and bacon. Baked in the large stone ovens to test if the heat is ready to bake the loafs of bread.
Flammkuchen is a party snack and often served at festivals. You can get ready to bake options now everywhere. But the industrial versions take many shortcuts to increase the profit margins and do not taste as good as the homemade ones.
I made flatbread in February and put one doughball in the freezer for an other day.
That came today. After taking it out in the morning to give it enough time to defrost, I rolled it out on a floured surface and put it on baking paper. Just a very thin layer of dough.
The dough recipe is on the blog.
Toppings:
Squeezed out blanched chopped spinach
Creme fraiche, salt, pepper, Italian dried herbs
1 spring onion, smoked bacon bits
Grated cheese
Heat up the oven to 240 C, drop the temp and bake it at 210 C for 10 min.
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