Traditional Flammekueche Recipe
The Alsatian tarte flambée, also known as flammekueche, features a very thin, unleavened dough topped with cream, onions, and lardons, then baked quickly at a very high temperature.
Quantities update for pizza count and yeast type.
In a mixing bowl, combine flour (250g), salt (1g), neutral Oil (sunflower or canola) (50ml), and water (120g). Knead quickly until you achieve a soft, smooth dough. Shape it into a ball and cover while you prepare the topping.
Sauté onion (1piece) in a bit of butter (10g) over low heat until softened but not browned. In a bowl, mix crème fraîche (200g) and quark Cheese (100g). Season with black Pepper and nutmeg.
On a floured surface, roll out the dough very thinly, almost translucent, to achieve the authentic Alsatian texture.
Spread the mixture of crème fraîche and quark cheese over the dough, leaving a thin border. Add the onions, lardons, and optionally the gruyère.
The oven temperature must be 250°C (480°F) with a pizza stone/steel. Bake the pizza on the stone for 9 minutes until the crust is golden brown.
