Tuesday, 21 February 2012
On holiday in Alsace last year, we ate this bacon, cream and onion tart (Flammkuchen in German) constantly, despite the hot, August weather! The version that follows is not really authentic as I added cheese to the basic ingredients but it certainly works. Prepared quickly with some leftover pizza dough, it made an excellent aperitif, served in thin slices with a glass of chilled prosecco (although a Crémant d'Alsace would be more culturally appropriate).
For the dough base, see the recipe for Perfect Pizza.
2/3 tablespoons double cream or crème fraîche
80g sliced pancetta or streaky bacon (I prefer smoked), roughly chopped
Half an onion, very thinly sliced
80g gruyere cheese (optional)
Spread the cream over the top of the dough and then cover with the onions, cheese and bacon. Add pepper if you wish but it probably won't need salt because of the cheese and bacon.
Bake in a very hot oven (highest temperature possible) for about 10 minutes.