Preparation time: 20 min
Cooking time: 2 min
Gedeelten: 4
Ingredients:
Dough:
500g T55 flour
200g lukewarm water
4g salt
10g rapeseed oil
Trim :
2 onions, sliced
200g smoked bacon
100g grated Emmental cheese
100g crème fraiche
Accessories :
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 400°C.
2. Place all the dough ingredients in a mixer and leave for a minimum of 10 minutes at low speed. It's important to work the dough well to give it body and elasticity; if it's too wet, it will stick to the ceramic plate and your nightmare will begin...
3. Flammekueche is usually rectangular, but we're going to roll it out very thinly in a circular shape with a diameter of 28cm to make it easier to bake.
4. Spread the crème fraiche, evenly distribute the chopped onions and bacon, add a twist of the pepper mill and place the Flammekueche in the oven with a well-floured spatula for a maximum of 2 to 3 minutes to prevent it from sticking.
5. The Flammekueche is cooked when the edges are nicely coloured and the onions are golden brown.
