Bacon and onion Flammkuchen
A very thin unleavened base topped with crème fraîche, quark, onions and smoked bacon.
Active time35 min
Cooking40 min
Total1 h 30 min
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Ingredients
- 300 g onions
- 200 g thick crème fraîche
- 150 g raw smoked bacon
- 220 ml water
- 420 g all-purpose wheat flour
- 30 ml sunflower oil
- 10 g fine salt
- 200 g plain quark
Preparation
Heat a conventional oven to 250 °C with a metal baking tray inside. Knead 400 g flour with the water, oil and 6 g salt until supple and even. Reserve the remaining 20 g flour for rolling.
220 ml water420 g all-purpose wheat flour30 ml sunflower oil10 g fine salt- oven
- metal baking tray
- bowl
Dice the bacon finely. Mix crème fraîche, quark and 4 g salt. Peel the onions and slice very thinly. Using the reserved flour on the worktop, roll the dough into rectangles about 2 mm thick that fit the baking tray, working in batches. Allow the area of two domestic baking trays. Place on baking paper rated for the oven temperature. Spread all the cream mixture, bacon and onions in a thin layer without piling up the topping.
300 g onions200 g thick crème fraîche150 g raw smoked bacon200 g plain quark- rolling pin
- knife
- high-temperature baking paper
Slide each topped base onto the hot tray and bake for about 20 minutes until the edges brown, the bottom is dry and the bacon is cooked through. Remove and cut at once. Bake subsequent batches in the same way. Serve.
- oven
- baking tray
- peel or transfer board
- knife
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration