Flammekueche

Flammekueche

It has been a while since I made some Flammekueche – the most recent I can remember was the last Christmas I spent at my MIL’s place. Today was just right – the smoked pork belly was on sale and well, it was high time that I try out my new Moulinex bread machine.

The results were yummy to say the least! The aromatic sweetness of the onions, the smoked flavour of the pork and a thin, almost biscuit-like crust…delight! And the bread machine? God-sent! Seriously, if you can afford it, get one!

🙂

Flammekueche

Ingredients

(A) For the dough
480 gms semi-white flour
240 ml warm water
1 tbsp olive oil
1 1/2 tsp salt
1 tsp instant yeast

(B) The topping
Smoked pork belly
Two medium/large onions
Cream fraiche (I couldn’t find this so used double cream instead)

Method

  1. Prepare (A) by following the bread machine’s instructions OR mix all together by hand and knead for 20 minutes before allowing the dough to rise for an hour.
  2. Finely slice the smoked pork belly into thin strips and do the same with the onions.
  3. When the dough is ready, roll out thinly and place on a lightly floured pan or aluminium foil.
  4. Spread the cream over the dough before topping it with the onions and pork belly.
  5. (Optional) You can sprinkle some cracked black pepper if you like some heat in it.
  6. Bake in a preheated oven at 220 C until the crust turns golden brown.
  7. Serve as is with beer and/or Tabasco sauce.

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2 Comments

  1. I suppose bacon can be used to substitute smoked pork belly? I can find vegetarian sub for bacon.. BTW, how do you pronounce this dish? I don’t want to butcher it 😛 I wonder if the creme fraiche taste like alfredo sauce or not. I’ve had alfredo sauce base pizza before 🙂

  2. Christine: I think you can sub it with bacon – it won’t be traditional flammekueche but you can “sell” it as a thin pizza! Creme fraiche is something like light sour cream but anything is possible. Up to the cook – it’s not written in blood! LOL.

    How you pronounce it is “flam-kush”. ^.~

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