Flammekueche (Flammkuchen / Tarte Flambée) from en.wikibooks.org

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Notes about this recipe

  • Fyretigger on September 24, 2023

    It produced an excellent, crisp crust. The crust is so good, that in the future I think I would make 2 long narrow flatbreads rather than a larger round or rectangle, so there is more crust to go around. And trust the instructions to roll it as thin as possible. I made the dough the night before and after the first punch down allowed it to develop until the next day, a total of about 18 hours. I think I’ll try a prolonged cold ferment of the dough in the near future. From the WikiPedia article on Flammekueche, I decided to add Mushrooms (Forestière) — my family motto is practically ‘I think that could use some (or lots more) mushrooms’ and Gruyère (Gratinée) to the traditional crème fraîche, sautéed onions and bacon or lardons. I sautéd the onions and bacon as described and I sautéed the mushrooms in butter until they were partially caramelized à la Julia Child.

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