Title: Flammekueche
Categories: German, Pork
Yield: 1 Tart
MMMMM---------------------------DOUGH--------------------------------
1 c Water; lukewarm
2 ts Pkg dry yeast
1 c Unbleached flour; up to 2 c
1 ts Salt
MMMMM--------------------------TOPPING-------------------------------
2 md Onions; sliced into thin
-rounds
1 c Cottage cheese or ricotta
1 c Creme fraiche or sour
-cream
Salt and freshly ground
-black pepper; to taste
12 oz Bacon; rind removed; cut
-into matchstick-size pieces
Combine the water, yeast and one cup of the flour in a large mixing
bowl. Stir until thoroughly blended and set aside to proof the yeast,
about five minutes.
Once proofed, add the salt, then begin adding the remaining flour,
little by little, until the dough is too stiff to stir. Place the
dough on a lightly floured work surface and begin kneading, adding
additional flour if the dough is too sticky. Knead until the dough is
smooth and satiny, about 10 minutes.
Once kneaded, place the dough in a bowl, cover, and let rise at room
temperature until double in bulk, about one hour. Punch down and let
rise again, covered, until double in bulk, about one hour.
Preheat the oven to 450 F.
Combine the onions, cheese, creme fraiche, salt, and pepper and let
sit for 15 minutes to soften the onions.
Roll the dough on a lightly floured surface into a rectangle to fit a
large baking sheet, measuring about 12-1/2 x 15".
Place the dough on the baking sheet.
Spread the onion mixture over the dough right to the edge. Sprinkle
the bacon evenly over the top, then sprinkle generously with pepper.
Bake just until the dough is crisp, 15 to 20 minutes. Serve
immediately.
