Flammekueche (Alsatian Tarte Flambée)
Flammekueche (Alsatian Tarte Flambée)
Ingredients
- 3/4 cup (180 ml) warm water
- 1 teaspoon (5 ml) sugar
- 2 cups (500 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) instant dry yeast
- 1/2 teaspoon (2.5 ml) salt
- Cornmeal
- 1/2 cup (125 ml) crème fraiche (cultured cream) or sour cream
- 2 slices bacon, cut into thin pieces, cooked
- 1 small onion, thinly sliced
Instructions
- In a bowl, combine the water and sugar.
- In a stand mixer or food processor (using the plastic blade or dough hook), combine the flour, yeast, and salt. Add the water mixture and combine on medium speed until a soft ball forms.
- In the stand mixer or on a floured work surface, knead the dough for about 5 minutes or until it becomes smooth. Form a ball and place in a clean and lightly oiled bowl. Cover the bowl with a slightly damp cloth and let stand in a warm and humid place for about 1 hour.
- Use the dough immediately or cover in plastic wrap and refrigerate for up to 12 hours or freeze.
- Place a pizza stone or an upside-down baking sheet on the rack in the middle position
- and preheat the oven to 250 °C (500 °F). Sprinkle a little cornmeal on the hot pizza stone and on the pizza peel.
- Divide the dough in half. On a floured work surface, stretch the dough into 2 thin rectangles, about 25 x 18-cm (10 x 7-inch) each.
Flammekueche (Alsatian Tarte Flambée)