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A tradition in Alsace, this bacon and cream pie was originally baked by farmers once or twice a month, after making their bread in a wood-fired oven.
Hands-on: 25 minutesTotal: 35 minutes
- 2 cups all-purpose flour
- ¼ cup plus 1 Tbsp. canola oil
- 1 Tbsp. plus ¼ tsp. salt
- ⅓ cup water
- ⅔ cup crème fraîche or sour cream
- ⅓ cup cottage cheese or ricotta, drained
- 1 tsp. ground black pepper
- 1 tsp. ground nutmeg
- 3 medium onions, very thinly sliced
- 3 oz. chopped cooked bacon
- In a large bowl, pour the flour. Make a hole in the center and pour in the 1/4 cup oil, then add 1 tablespoon salt and the water. Knead well until you have a dough that you can roll out easily. You can also make it in a stand mixer, using the dough hook. Cover with a damp cloth and let it rest.
- In a bowl, combine the cream and the cheese, the pepper, ¼ teaspoon of salt, and the ground nutmeg. Stir well, then add the tablespoon of canola oil.
- Preheat the oven to 500°F. Roll the dough on parchment paper until it is very thin. The Flammekueche can be either round or square, but always thin crusted.
- Spread the cream and cheese on the dough with a spatula, making sure there’s about ½" of dough still bare on the edges. Sprinkle the onions all over the pie, then add the bacon pieces. They should be spread evenly. Put the pie and the parchment paper on a pizza stone or use a baking rack that you will place in the oven, then put in the oven for 8–10 minutes. The pie should be out of the oven when it starts to get brown.
- Serve very hot.