German
Flammkuchen
Blistered paper-thin flatbread spread with cultured cream, smoky lardons, and sweet onion.
4 servings · 35 minutes prep · 10 minutes cook
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 2 tbsp avocado oil
- 2/3 cup water
Topping
- 3/4 cup creme fraiche
- 1/4 cup fromage blanc or quark
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 0.125 tsp ground nutmeg
- 6 oz slab bacon or speck, cut into lardons
- 1 whole yellow onion, very thinly sliced
Directions
Method
- Knead the flour, salt, avocado oil, and water into a smooth elastic dough, 5 minutes. Cover and rest for 1 hour.
- Heat the oven with a baking steel, baking stone, or inverted heavy sheet pan to 550F for at least 45 minutes.
- Mix the creme fraiche, fromage blanc or quark, salt, white pepper, and nutmeg until smooth.
- Divide the rested dough in half and roll each piece paper-thin on a lightly floured surface.
- Spread each dough piece thinly with the cream mixture, then top sparingly with the speck and onion.
- Bake directly on the hot steel, stone, or inverted sheet pan until blistered, browned at the edges, and still creamy in the center, 5-7 minutes. Serve before the crust loses its crisp edge.
