Flammkuchen

Ingredients

for the dough

300 gram all purpose flour
½ teaspoon salt
1½ tablespoon olive oil
150 millilitre water
1 teaspoon semolina (or polenta) flour

for the toppings

200 gram creme fraiche
5 slices streaky bacon
1½ brown onions peeled
1 teaspoon cooking oil
salt to taste

variante toping:

cartofi fierti + somon afumat
cartofi fierti + bacon
ciuperci (sote) + bacon

Instructions

to make the dough

In a mixing bowl combine the flour, salt, olive oil and water. Use a hand mixer with the hook attachment and mix the ingredients together until a dough begins to form. Place the dough on a floured surface and knead for 3-5 minutes until it is smooth. Cover and keep aside. for the toppings

Heat a pan and add the bacon in one row. Cook from both sides for 2-3 minutes Place on a sieve to strain off the excess fat. Cut into strips Cut the onion in half and slice into thin stripes. Add cooking oil to the pan and heat on medium heat. Add the sliced onions and stir while cooking for about 2 minutes. You don't want them to take on any colour. making the flammkuchen Cut the dough into 3 even parts (about 130g/ 4.6oz each). Roll out the dough on a lightly floured surface into 2mm (.1 inch) thickness. Line a baking tray with baking paper and sprinkle with semolina flour. Place the rolled out dough on top. Spread an even layer of creme fraiche onto the dough leaving the borders. Next spread a generous amount of onions and lastly sprinkle the bacon slices on top. baking the flammkuchen Bake the flammkuchen at 220°C (425°F) for 10-15 minutes or until the borders of the tarte start to brown and crisp up. Slice the tarte into 6-8 pieces and serve on a wooden board.