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
- 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.
- Finely slice the smoked pork belly into thin strips and do the same with the onions.
- When the dough is ready, roll out thinly and place on a lightly floured pan or aluminium foil.
- Spread the cream over the dough before topping it with the onions and pork belly.
- (Optional) You can sprinkle some cracked black pepper if you like some heat in it.
- Bake in a preheated oven at 220 C until the crust turns golden brown.
- Serve as is with beer and/or Tabasco sauce.
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 
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”. ^.~