Recipe by: Geraldine Pelissier
Serves: 4 – 6
Source: Adapted from a Thermomix recipe
- 250g plain flour
- 8g instant yeast
- 1 tbsp vegetable oil (not olive oil)
- Approximately 2/3 cup of lukewarm water
- Salt & pepper, to taste
- 200g sour cream
- 200g back bacon, chopped
- 1 onion, sliced
- 10g corn flour (optional)
- 100ml dry white wine (optional)
- Emmental cheese (optional)
- In a bowl, combine the flour, yeast, oil and salt & pepper to taste.
- Slowly drizzle the water in and use hands to stir to combine. If too dry, add a little more water.
- Knead on a clean surface until a smooth dough is formed. Cover with a damp cloth and set aside to rise for 30 mins.
- In a small frying pan, fry bacon until cooked, but not crispy.
- Add the sliced onion along with a dash of oil and cook for another 3 mins. You can also add some dry white wine to add to the taste, but it needs to be reduced for a few minutes. Set aside.
- In a small bowl, combine the sour cream with the corn flour. Mix well and season with salt & pepper
- Preheat oven to 200°C.
- When the dough has doubled in size, punch out the air and roll out thinly (about 2mm). Place dough onto a baking tray.
- Spread the sour cream mixture over the dough. Spoon over the bacon and onion mixture evenly over the sour cream. Optional: You can add Emmental cheese, but the original Alsatian version does not require any.
- Bake for 15 min until the dough is crusty, about 20 mins (when the cream should just start to turn golden)
Download PDF version here: French Flamenkuche Geraldine Pelissier