Flammkuchen (German-Alsatian Thin Crust Flatbread)

이 레시피 정보

Flammkuchen, sometimes called tarte flambee, comes from the border region between Germany and Alsace, France, a paper-thin dough topped simply with creme fraiche, bacon lardons and thinly sliced onion. Unlike pizza, the dough here is rolled extremely thin and baked at a very high temperature for a short time, resulting in a shatteringly crisp base rather than a chewy, bready crust. The creme fraiche topping stays tangy and light rather than melting into a gooey cheese layer, giving flammkuchen a distinctly different character from Italian-style flatbreads, best eaten immediately while the edges are still crackling.

재료

서브 4

• 2 cups만능 밀가루
• 1/2 tsp소금(반죽용)
• 2/3 cup따뜻한 물
• 2 tbsp올리브 오일
• 1 cupcreme fraiche or sour cream
• 1/4 tsp육두구
• 1/2 tsp소금(토핑용)
• 150 g베이컨 라돈
• 1양파(아주 얇게 썰어져 있어요)
• 2 tbsp다진 쪽파(장식용)

조리법

1. 1

   반죽을 만드세요

   Mix flour and salt, then stir in warm water and olive oil until a smooth dough forms; knead 5 minutes and rest 20 minutes.

2. 2

   얇게 굴려라

   Roll the dough out as thin as possible on a floured surface, ideally to a paper-thin rectangle.

   Roll the dough as thin as possible — flammkuchen's signature crispness depends on a very thin, cracker-like base.

3. 3

   토핑을 펴 바르고

   Mix creme fraiche with nutmeg and salt, then spread thinly and evenly over the dough.

4. 4

   탑

   Scatter bacon lardons and thinly sliced onion evenly over the top.

5. 5

   굽다

   Bake at 250C/480F (or the highest your oven allows) for 10-12 minutes until the edges are deeply charred and crisp.

6. 6

   서브하다

   Scatter with chives, slice, and serve immediately.

변형

• •

  证明书は、间隙に使用される安全性とキャラメリザドのパfoォーマンsuを保证します。

• •

  エルマはエルマ以外の冒険者です。

• •

  Бираз Гравьер пейнири эклемек даха ??、геленексель олмаян бир докунуш。

저장

신선하고 뜨겁게 먹는 것이 가장 좋습니다. leftovers keep a day refrigerated but lose much of their crispness — reheat briefly in a very hot oven to help restore some crunch.

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