Traditional Flammekueche

Paper-thin dough, crispy to the bite, topped with a smooth blend of cream and fromage blanc. Smoked bacon and melting onions provide that characteristic wood-fired aroma.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 627
• Protein: 20 g
• Carbs: 57 g
• Fat: 35 g

Ingredients

• 250 g Wheat flour ( sifted )
• 150 ml Mineral water ( lukewarm )
• 2 tbsp Extra virgin olive oil ( neutral )
• 1 pinch Gray sea salt
• 200 g Fresh cheese ( drained )
• 200 g Cream ( thick )
• 2 piece Onion ( very thinly sliced )
• 200 g Smoked lardons ( matchsticks )
• 1 pinch Nutmeg ( grated )
• 1 pinch Black pepper ground

Instructions

1. Dough preparation

   Mix flour, salt, oil, and water. Knead until the dough is smooth and no longer sticks to your fingers. Let it rest for 30 minutes under a cloth to relax the gluten.

2. Topping base

   In a mixing bowl, whisk the fromage blanc and cream until smooth. Season with salt, black pepper, and a generous grating of nutmeg. The mixture should be thick and coat the spoon.

3. Garnish preparation

   Thinly slice the onions until almost transparent. If the bacon bits are too fatty, pat them dry. Do not pre-cook the onions; they must cook in the oven.

4. Rolling and assembly

   Preheat the oven to maximum (250-280°C). Roll out the dough on a floured surface as thin as possible. Spread the cream mixture to the edges, then scatter with onions and bacon.

5. Flash baking

   Place directly on the hot baking sheet. Bake for about 8 to 10 minutes. The dough should be blistered, edges slightly charred, and the bacon should be sizzling.

Chef's tips

• The secret is the oven temperature: it must be at maximum to sear the dough without drying out the cream.
• Don't over-salt the mixture; the bacon provides plenty of salt during cooking.
• If you have a pizza stone, now is the time to use it.

Storage

Eat immediately out of the oven. Does not reheat well as the crust loses its crispness.