Weekends are always way more relaxed in our house especially Saturday lunchtime. As everybody gets up pretty much when he pleases (except if there are rugby or football matches or scouts meetings) he also helps himself to a sometimes bigger or sometimes smaller breakfast.
Therefore there is absolutely no use making a whole meal and spending the precious free time in the kitchen.
This is why I love Flammekueche. Its like a thin crust pizza made with crème fraiche, sliced onions and smoked lardons.
When my family has a treat like that I still like to give them some vegetables, so a healthy soup is perfect. Once the soup is finished my boys may attack the Flammekueche.
- For the dough
- 230 g flour,
- 30 g olive oil,
- 120 g water,
- 1/4 teaspoon salt.
- For the topping
- 150 g smoked bacon
- 2 onions,
- 300 ml crème fraiche,
- 50 g fromage frais,
- salt, pepper
Mix the flour, salt, olive oil and water and let it rest for 30 minutes in a cool place.
Take the skin off the onions and slice them as thinly as possible (I always advise a mandolin but if you don’t have one don’t worry).
Mix the crème fraiche with the fromage blanc and season to taste.
Preheat your oven to 240C. Roll out the dough into either one big rectangle or several little ones (if you do them very little you can use them as appetisers for your next dinner party).
Spread the topping over the dough, leaving a little edge free. Place the onions and lardons on top of the preparation, add salt, pepper and some nutmeg on top and place in the oven for 10 minutes.
Serve immediately sprinkled with chives.
Tip: As I have a gas BBQ I just place a pizza stone on the grill, heat the BBQ up to 170C and then slide the Flammekueche (which is placed on some baking parchment) over onto the pizza stone and close the lid. Delicious!
I also found that I like it better if I fry the bacon for a bit in a frying pan as the BBQ heats the pizza from below and cooks the top because of the closed lid but it doesn’t fry the bacon.
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