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Alsatian Flammekueche
Alsatian Flammekueche
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This is a traditional recipe of the famous Alsatian flammekueche also known as tarte flambée that my grand-parents used to do every Sunday. They are traditionally baked in a wood-fire oven which makes a crispy bottom with slightly burned edges with a creamy topping. But don´t worry with modern ovens they are also easy and tasty to prepare. Using a wood-fire oven was part of the Sunday evening entertainment at my grand-parents.

Ingredient List for 2 servings:
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1000 ml Sour cream
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2 tablespoons Flour
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1 teaspoon Salt
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1 teaspoon Black pepper
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200 ml Crème fraîche
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200 gr Smoked pork
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2 Onion
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100 Rapeseed oil

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700 gr Flour
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1 teaspoon Salt
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1 tablespoon Rapeseed oil
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25 gr Yeast
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500 ml Water

Oven temperature:
250 degrees Celsius
Instructions:
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Pour the sour cream and the crème fraiche in a big bowl and stir together.
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Add the salt, the black pepper and the flour while stirring.
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Place the topping in the fridge for minimum two hours.

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Crumb the yeast in a bowl, add some of the water and stir until the yeast is resolved. Let the yeast rest for thirty minutes.
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Pour the flour, salt, the yeast, water and rapeseed oil in a big bowl and work it all together to a smooth dough.
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Cover the bowl with a wet towel. Let the dough rest in the oven without heat for one hour.
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Take out the dough from the oven, divide the dough in seven balls.
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Start the oven at 250 degrees Celsius.
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Roll the dough very thin on a baking paper like a pizza dough.
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Cut the onions in thin slices.
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Cut the smoked pork or bacon in thin small pieces.
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Spread the topping liquid evenly on the bottoms.
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Sprinkle the pork and onion evenly on the flammekueche.
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Sprinkle rapeseed oil on the top.
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Put the first flammekueche in the middle of the oven for fifteen minutes.
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Take the flammekueche from the oven and cut it in six to eight slices and serve it immediately.

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