The weather around Munich is changing every day, from sunny and warm to cloudy and cold. And back. Twice a day. This roller coaster ride really gets me tired. Plus taking some medicine that makes me feel nauseous all the time doesn’t help at all. So yesterday evening, all I wanted was a quick bite, watch a bit of TV and a hot shower before going to bed.
As I recently discovered that I’m luckily not lactose intolerant (as I thought for the last 2 years), I really enjoy eating dairy products again! Fructose, on the other hand is a whole different matter and I still have to find out what fruits and which amounts I can eat.
Flammekuchen (or tarte flambée) means “cake baked in the flames” and is a specialty Strasbourg in France is famous for. The original recipe calls for paper-thin yeast dough, with very thin coats of crème fraiche, onions and bacon, then baked for few minutes with very high heat. This is why one person can easily eat a sheet of Flammekuchen the size of a placemat or a baking sheet. My version on the other hand is much thicker, but it is a quick and lazy one and ready to eat in 15 minutes.
FLAMMEKUCHEN / FLAMMEKUECHE / TARTE FLAMBÉE
1 package pizza dough (ca. 400 g / 14 oz) or homemade pizza dough
200 g / 7 oz /1 cup crème fraîche (30% fat) or sour cream
200 g / 7 oz bacon
1 large onion, thinly sliced
salt and pepper
Preheat the oven to 200°C /400°F. Unroll the pizza dough and place it on a baking sheet, with some baking parchment between them (you can roll the dough even thinner if you like, but I didn’t care yesterday). Thinly spread the crème fraîche on the pizza, then sprinkle generously with salt and pepper. Then, cut onion and bacon into very thin strips, scatter onion and bacon bits on top of the crème fraîche. Pop it into the oven for 10 minutes, or until the dough is cooked through and the corners are getting brown. Serve with a nice glass of chilled white wine and enjoy!