Flammkuchen Apfel Calvados Recipes
FLAMMKUCHEN (TARTE FLAMBEE)
Flammkuchen, or tarte flambée, is a pizza-like flatbread topped with cream, onions, and bacon. It originated in the French region of Alsace but it is also popular all over Germany. Like other onion pies, Flammkuchen is mostly eaten in autumn, served with a glass of new white wine.
Provided by Trinity
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast, 3 to 4 tablespoons of the lukewarm water, and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy, about 10 minutes.
- Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined. Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball.
- Loosely cover dough with a clean dish towel and let rise in a warm, dry place until doubled in volume, about 30 minutes.
- Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt, pepper, and parsley.
- Preheat oven to 425 degrees F (220 degrees C).
- Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet.
- Bake in the preheated oven until golden brown and crisp, about 20 minutes. Repeat with the other 2 dough pieces.
Nutrition Facts : Calories 995 calories, Carbohydrate 96.8 g, Cholesterol 119.3 mg, Fat 58.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 25.6 g, Sodium 1282 mg, Sugar 7.9 g
FLAME TART WITH APPLES (FLAMMKUCHEN MIT APFEL)
Got this from a German health food store magazine called "Schrot und Korn". Haven't tried it yet but it sounds delicious :) The rising time for the dough wasn't listed, so I don't quite know how long the actual prep time is, the 60 minutes are just a guess.
Provided by Mia in Germany
Categories Savory Pies
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Sift flour into bowl, make a well in the centre and crumble the yeast into the well. Mix the yeast with the 4 tablespoons warm water (ad some more if needed to make a smooth paste), add 1/2 tablespoon sugar. Cover, let stand for 10 minutes.
- With a hand mixer, knead the dough after 10 minutes, slowly adding the 200 ml warm water, 1 teaspoon salt and 2 tablespoons oil.
- Knead into smooth dough, cover and let rise until double in size.
- Slice apples, mix with 1 tablespoon sugar. Cut onions into wedges. Roughly chop hazelnuts.
- On a floured surface, knead dough well, then roll out on greased cookie sheet. Spread evenly with crème fraîche, leaving a small rim. Spread apple slices, onions and goat's cheese on crème fraîche layer. Salt and pepper to taste, sprinkle with chopped hazelnuts.
- Bake in preheated oven at 420 F forabout 20 minutes.
- Remove from oven, sprinkle with thyme and sage and serve hot.
Nutrition Facts : Calories 503.1, Fat 19.5, SaturatedFat 6.5, Cholesterol 21.5, Sodium 492.8, Carbohydrate 69.7, Fiber 5.7, Sugar 12.6, Protein 14.2
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