French Flamme Bacon Cheese Pizza Pie Recipes

FLAMMKUCHEN AKA TARTE FLAMBéE (AUTHENTIC RECIPE)

Steps:

• Sift the flour. Combine the yeast, sugar and water in a bowl and let the yeast activate.
• Add the flour, salt and oil and mix until a dough forms.
• If using a stand-up mixer, let it work on the dough for a couple of minutes.
• If kneading by hand, knead actively onto a floured surface for 5 minutes.
• Cover the dough and let rest in a warm spot for about 1 hour.
• In the meantime cut the bacon into small, thin strips and thinly slice the onions.
• Heat the clarified butter or cooking oil over medium heat and cook the bacon until it just begins to get crispy. Move it to drain over a paper towel.
• In the same pan with the grease left from the bacon, saute the onions. When translucent move away from the heat and let them cool off.
• Mix the creme fraiche or sour cream with the yolk, salt and pepper, nutmeg.
• Heat the oven to 425 F.
• Knead the dough for a minute and divide it into portions (8 for appetizer sized or 4 for bigger flammkuchen).
• Roll out the dough pieces thinly and place then onto parchment paper lined baking sheets.
• Spread creme fraiche mixture over each tart, top with onions, bacon and sprinkle with caraway seeds. Bake for 20 minutes or until the edges begin to darken.
• Serve right away.

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)

Steps:

• Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
• Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
• Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
• Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
• Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

FRENCH FLAMME. BACON- CHEESE PIZZA/PIE

Steps:

• Preheat oven 200°C.
• Put the puff pastry sheet on wax paper, on a cookie sheet or pizza pan (i don't know how to say that in english, sorry).
• Spread le fromage blanc (don't use too much, you don't want it to overflow, so maybe you'll need less than 6 tablespoons).
• Bake the lardons or canadian bacon slices, with the onions, in a skillet, until crispy (bacon) and tender (onion).
• Spread the onion mixture over fromage blanc, and add some pepper.
• Bake for 10 or 15 minutes, until dough is golden.
• Enjoy it with some salad :).