250 g Flour
1/2 tsp Salt
150 ml Water
50 ml Oil
1 tbsp Butter
100 g smoked streaky bacon
1 large onion
75 g crème fraiche
1 grated fresh nutmeg
Flammekueche is a traditional German dish, that is similiar to the Tarte Flambee (onion tart) from France, with a thinly rolled bread dough and is often served with sour cream. The German version is often served with cooked bacon and sometimes green onion or chive… but you can make this a sweet version as well and serve with jam and cheese. Either way, this tart is a favourite in German shops and hosueholds everywhere!
- Mix the flour and salt in a large bowl. In a jug, whisk the water and oil, then stir into the flour bowl and mix until you have a smooth dough. Continue mixing until it feels elastic, then cover and leave to rest for an hour.
- Peel and finely slice the onion and, if necessary, cut the bacon into chunky pieces.
- Melt the butter in a frying pan over medium heat, fry the bacon until the fat begins to render, then scoop out with a slotted spoon and set aside, keeping as much fat in the pan as possible. Turn down the heat and fry the onions with a pinch of salt until soft and golden, but not browned.
- Heat the oven, and a lightly greased baking tray, to 250C. Mix the creme fraiche into the onions and season generously with nutmeg.
- On a lightly floured surface, roll or stretch out the dough into a rectangle or circle as close to 1mm thick as you can get it. Take the hot baking tray out of the oven, carefully transfer the base to it, then spread the onion mixture over the surface.
- Scatter the lardons all over the top, then bake for about 12 minutes, until the edges are crisp and well browned (the timings will depend on how hot your oven gets, so keep a beady eye on it). Cut into squares and serve immediately.