Alsatian Flammkuchen with Crème Fraîche, Bacon and Onion

What you need

• 250 g (2 cups) all-purpose flour
• 120 ml (1/2 cup) warm water
• 2 tbsp olive oil, plus a little for the pans
• 1 tsp salt, divided
• 200 g (7 oz) crème fraîche
• 1/8 tsp ground nutmeg
• black pepper, freshly ground, to taste
• 1 medium onion, halved and very thinly sliced
• 200 g (7 oz) smoked bacon, cut into small strips (lardons)

Method

Restated from the original video

1. 1

   Stir the flour and 1/2 tsp of the salt together in a bowl. Add the warm water and olive oil and mix into a shaggy dough.

2. 2

   Knead for 5 min, until smooth and elastic. Wrap the dough and rest it for 30 min.

3. 3

   Place two baking sheets in the oven and heat it to 250 °C (480 °F).

4. 4

   Stir the crème fraîche with the nutmeg, the remaining 1/2 tsp salt and plenty of pepper.

5. 5

   Mix the onion with a pinch of salt and squeeze out any liquid it releases.

6. 6

   Divide the dough in two. Roll each half on parchment paper into a very thin rectangle, about 3 mm (1/8 in) thick or less.

7. 7

   Spread half the crème fraîche over each rectangle, leaving a 1 cm (1/2 in) border.

8. 8

   Top each with half the onion and half the bacon.

9. 9

   Slide the parchment onto the hot baking sheets. Bake one at a time until the edges are charred in spots, the bacon is crisp and cooked through, and the crust is crisp, 10-12 min.

10. 10

    Cut into squares and eat right away, while the crust is still crisp.

Imported from everyday-delicious.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.