Here’s an all-time favourite. It’s Tarte Flambé to the French, Flammkuchen to us, and not very well known outside the southwestern Germany and northeastern French areas. But everyone loves it!
A very thin and crispy lean bread base with a sour cream, onion and bacon topping. Seriously, what’s not to like?
For 3 tarts or two people:
Kned a yeast dough from 300 g white wheat flour, 6 g salt, 8 g fresh yeast and 165 ml water, all at room temperature. Kned, let it rest for 15 minutes, then kned very thoroughly to develop the gluten. Gluten may not be fashionable, but it gives strength to bread. Roll out to three very thin sheets, as thin as 2 mm. Transfer onto baking parchment and set aside for 45 minutes.
Pre-heat to oven to as much as you can. Check the baking parchment for the maximum temperature (mine does 240 C), don’t go too much over as it might catch fire and generally gets brittle and of little use when overheating.
Cut 250 g striped bacon into thumb-sized strips, cut two medium-sized onions into thin rings. Mix 220 ml soured cream, a teaspoon of greshly ground corse black pepper, a pinch of nutmeg, a pinch or salt.
Prepare one tarte at a time, as you don’t want them to get soggy while waiting for the baking. Spread the spiced soured cream evenly across the base, sprinkly bacon and onions evenly across, then bake until the edges are almost burnt (a few minutes).
Cut into large pieces and eat right away. Use your hands.
Here’s a somewhat more detailed and not entirely serious version of the recipe for dummies.