I know summer is just around the corner, but for a moment just think mountains, snow, hearty and warming meals; I present you the Flammkuchen. This French-German delight is getting more popular all around the world and for many good reasons. Basically it’s a surface of any kind with some sort of white cheese, bacon and onions. It’s very easy to make and with some slight adjustments, it’s also very well suited for the warmer days.
1 big Onion
150 gr. Lardons/ Bacon strips
1 tsp dried Thyme
100 ml Crème Fraîche
1 tsp White Pepper
4 sheets of Puff Pastry (10×10 cm each, defrosted)
50 gr. Parmesan Cheese
- Cut the onion in half and make thin (half)rings.
- Heat up a little oil or butter in a pan and add the bacon. Bake for a few minutes.
- Add the onion and the thyme and bake until the onions are soft and slightly colored.
- Take a bowl and mix the crème fraîche with the pepper.
- Preheat the oven to 220C.
- Lay the puff pastry on a with baking parchment covered baking tray.
- Score with the back of a knife a square in each sheet, about 1cm from the sides. This will help to rise the sides to form a border for the filling.
- Divide the crème fraîche mixture over the 4 sheets and spread well, making sure to stay within the square you’ve made with the knife.
- Do the same with the onion mixture.
- Scatter the Parmesan Cheese over each square.
- Put in the oven for 15-20 minutes.
– – You can replace the crème fraîche with sour cream, cream cheese (add a little lemon juice for the sour taste) or even quark.
— Parmesan cheese can be replaced with just about any hard cheese you’d fancy such as Pecorino, Gruyère, Emmentaler etc.
— Instead of puff pastry you could also use a pizza base; shop-bought or make your own. The toppings used in this recipe should be enough for one pizza.