First up, apologies for the dearth of blog posts recently. Life has thrown up a few curveballs which, coupled with a broken laptop and a few kitchen disasters, have not been conducive to blogging. But hopefully things are back on track now. After all I couldn’t not share this beautiful flammkuchen recipe with you.
This is my entry into the last ever *sniff* Recipes for Life Challenge hosted by the lovely Vanesther over at Bangers & Mash and the wonderful folks at SWALLOW, a charity that supports adults with learning disabilities to lead more independent lives.
The nominated ingredients for this month’s challenge are milk, eggs and flour. To be honest, my initial idea was to make clafoutis but after one too many claggy-clafoutis attempts, I gave up and decided to make flammkuchen instead.
Flammkuchen (or tarte flambee as it is also known) hails from the Alsace region of France. For the purists amongst you, my version is not authentic. Usually flammukchen sits on a bread-dough base (whereas I have used pastry) and is topped with just onions, bacon and creme fraiche. But I do like the extra body and colour that a bit of egg yolk and parmesan gives.
This tart is so easy to make and so pretty to look at. And smells absolutely wonderful just baked, fresh from the oven. It makes a really tasty supper accompanied by a simple green salad.
Flammkuchen (Bacon and Creme Fraiche Tart)
For the pastry:
- 250g plain flour
- 1 tsp caster sugar
- 125g salted butter, fridge cold and cut into cubes
- 1 egg
- 2 tbsp milk
For the topping:
- 200g smoked lardons or thick-cut smoked streaky bacon
- 1/2 onion
- 6 tbsp creme fraiche
- 1 egg yolk
- 1-2 tbsp parmesan cheese, grated
- black pepper
- fresh thyme (optional)
1. Turn the oven to 220C/200C fan and put a baking tray in the oven to pre-heat.
2. To make the pastry, mix the flour and sugar in a bowl and add the cubed butter, then rub together until it resembles fine breadcrumbs. Mix in the egg and milk until the mixture just forms a soft dough. Press the lump of dough into a rough square or rectangle and wrap in clingfilm or pop in a freezer bag. Place the dough in the freezer for a few minutes whilst you prepare the topping.
3. If using streaky bacon, dice the bacon into generous pieces. Slice the onion thinly and mix together with the creme fraiche, egg yolk, parmesan and a generous grind of black pepper.
4. Remove the pastry from the freezer and roll out on a lightly floured work surface into a 3-4mm thick rectangle that fits your baking tray. You can trim the pastry with a knife to neaten if you like.
5. Place the pastry rectangle on to a sheet of baking paper. Then spread with the onion-creme fraiche mixture so that the mixture goes almost to the sides of the pastry. Dot with the bacon pieces/lardons.
6. Open the oven and carefully slide the pastry, still on the baking paper, on to the hot baking tray. Bake for 20-25 minutes until golden brown and bubbling. (Watch the tart whilst it is in the oven as it does colour quickly.) Scatter with fresh thyme (if using) and serve warm.