Traditional Alsatian Flammekueche
Experience the taste of Alsace with this delightful Flammekueche, a traditional dish that resembles a thin-crust pizza. This savory delight features a crisp and golden-brown bread base, generously topped with a creamy mixture of sour cream and fromage blanc. Smoked bacon adds a rich, savory depth, while the sweet, caramelized onions balance the flavors perfectly. Ideal for a cozy family meal or as a sophisticated appetizer for gatherings, this Flammekueche is sure to impress your guests and tantalize your taste buds.
6
Servings
N/A
Calories
9
Ingredients
Ingredients
Bread dough
1 (lb, let rise once)
Olive oil
2 (tablespoons, for greasing and sautéing)
Smoked bacon
6 (ounces, diced)
Onions
2 (medium, thinly sliced)
Sour cream
1 (cup)
Salt
to taste
Black pepper
to taste (freshly ground)
Gruyère cheese
4 (ounces, grated)
Chives or green spring onion tops
1/2 (cup, chopped)
Instructions
1
Start by allowing the bread dough to rise in a warm place until it has doubled in size. Once risen, flatten the dough on a lightly floured surface and roll it out into a 16 x 14-inch (40 x 35 cm) rectangle.
2
Grease a heavy baking sheet with olive oil and carefully transfer the rolled-out dough onto the sheet, ensuring it lies flat.
3
Preheat your oven to 475°F (240°C). In a skillet over medium-high heat, add the olive oil. Once hot, add the diced smoked bacon and thinly sliced onions. Sauté until the onions are softened and translucent, about 3 minutes. Drain any excess fat and set the mixture aside.
4
In a separate bowl, combine the sour cream with salt and freshly ground black pepper to taste. Spread this creamy mixture evenly over the prepared dough.
5
Carefully layer the sautéed onion and bacon mixture over the sour cream. Finally, dot the surface with the grated Gruyère cheese.
6
Place the baking sheet in the center of the preheated oven and bake for 15 minutes, or until the edges are golden brown and crispy.
7
Once baked, remove from the oven and immediately sprinkle with chopped chives or green onion tops for a fresh touch. Slice and serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Alsatian Flammekueche?
Traditional Alsatian Flammekueche is a savory dish from the Alsace region that resembles a thin-crust pizza, featuring a crisp bread base with creamy toppings.
What does Flammekueche taste like?
It features a balance of savory smoked bacon, creamy sour cream, and sweet caramelized onions on a crisp, golden-brown crust.
Is Flammekueche the same as pizza?
While similar to pizza in form, it uses a thin bread dough and a base of sour cream or fromage blanc instead of tomato sauce.
What type of dough is used for this Flammekueche?
This recipe uses one pound of bread dough that has been allowed to rise once before being rolled out.
How do I prepare the dough for this recipe?
Flatten the risen dough on a lightly floured surface and roll it into a 16 x 14-inch rectangle.
What size should I roll the dough?
The dough should be rolled out into a rectangle approximately 16 x 14 inches (40 x 35 cm).
How should I prepare the baking sheet?
Grease a heavy baking sheet with olive oil before transferring the rolled-out dough onto it to ensure it does not stick.
What are the main toppings for Flammekueche?
The primary toppings are a mixture of sour cream, sautéed onions, smoked bacon, and grated Gruyère cheese.
How do I prepare the onions and bacon?
Diced smoked bacon and thinly sliced onions should be sautéed in olive oil for about 3 minutes until the onions are softened.
Do I need to sauté the onions before baking?
Yes, the bacon and onions should be sautéed until the onions are translucent and any excess fat is drained before adding them to the dough.
What temperature should the oven be set to?
The oven should be preheated to a high temperature of 475°F (240°C) for the best results.
How long does Flammekueche take to bake?
It takes approximately 15 minutes to bake in a preheated oven until the edges are golden and crispy.
What kind of cheese is used in this recipe?
This traditional version uses 4 ounces of grated Gruyère cheese to add flavor and texture.
Can I substitute the Gruyère cheese?
While Gruyère is traditional for this version, you can use other melting cheeses, though the flavor profile will change.
Is sour cream necessary for Flammekueche?
Yes, sour cream provides the characteristic creamy base for the toppings in this specific recipe.
How should I season the sour cream layer?
Season the sour cream with salt and freshly ground black pepper to taste before spreading it evenly over the prepared dough.
Can I use fromage blanc instead of sour cream?
Yes, the recipe description mentions fromage blanc is traditionally used in the creamy mixture for Flammekueche.
What kind of bacon is best for this recipe?
Use 6 ounces of diced smoked bacon to provide a rich, savory depth to the dish.
How many people does this recipe serve?
This recipe is designed to provide 6 servings, making it ideal for families or small gatherings.
What is the recommended garnish for this dish?
Sprinkle the finished dish with chopped chives or green spring onion tops immediately after baking for a fresh touch.
Can I use green onions instead of chives?
Yes, the recipe suggests using either chopped chives or green spring onion tops as a garnish.
Is this recipe considered a main dish or an appetizer?
It is versatile and can be served as a cozy family meal or as a sophisticated appetizer for gatherings.
Can I make this recipe vegetarian?
To make it vegetarian, you would need to omit the smoked bacon or replace it with a smoky plant-based alternative.
How do I know when the Flammekueche is done?
The Flammekueche is done when the edges of the bread base are golden brown and have a crispy texture.
What is the best way to serve Flammekueche?
It is best served hot, sliced into pieces immediately after being removed from the oven.
Can I prepare the toppings in advance?
Yes, you can sauté the bacon and onion mixture and grate the cheese ahead of time to speed up the final assembly.
What category of food does this recipe belong to?
This recipe is categorized under Pork dishes due to the inclusion of smoked bacon as a primary ingredient.
Is this an authentic Alsatian recipe?
Yes, this recipe is designed to capture the traditional flavors and techniques of the Alsace region.
What type of oil should be used for sautéing?
Two tablespoons of olive oil are used for both greasing the pan and sautéing the bacon and onions.
Can I use store-bought bread dough?
Yes, you can use one pound of store-bought bread dough, as long as it is allowed to rise once before use.