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Traditional & vegetarian flammekueche (traditional method & Thermomix)

Prep Time 25 min + rest
Cook Time 10 min mins
Total Time 35 mins
Racing: , , ,
Difficulty: easy
Servings: 4
Description

Weekends here are very relaxed, especially Saturday lunchtimes. Everyone gets up at their own pace - except on match days or scout meetings! - and have breakfast when they feel like it. So I don't waste any time preparing a proper breakfast - my free time is sacred. Flammekueche (or tarte flambée), an Alsatian speciality, is the perfect option: a thin pastry topped with cream, onions and bacon. And as I like to add a few vegetables, I often offer a vegetarian version or a soup as a starter. In our house, the boys are only allowed to eat the Flammekueche once the soup is finished...

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For the dough
  • 460 g of flour
  • 60 g olive oil
  • 240 g water
  • 1/2 c. teaspoon salt
  • Traditional filling
  • 300 g smoked bacon
  • 4 onions
  • 600 ml whole heavy cream
  • 100 g cottage cheese (40 %)
  • Salt
  • pepper
  • Trim vegetarian (as an alternative)
  • 4 onions
  • Cocktail tomatoes
  • Thin slices of courgette
  • 600 ml whole heavy cream
  • 100 g cottage cheese (40 %)
  • Salt
  • pepper
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - Traditional version
    1. The dough
    Mix the flour, oil, water and salt. Knead quickly, form into a ball and leave to rest in the fridge for 30 minutes.
    2. Cream
    Mix the crème fraîche and fromage frais. Season lightly with salt and pepper.
    3. Onions
    Peel the onions and cut into very thin strips (mandolin recommended if you have one).
    4. Assembly
    Preheat the oven to 240°C. Roll out the pastry into a large rectangle or two thin rounds. Spread the cream over the pastry, then arrange the onions and bacon (or vegetables). Sprinkle with nutmeg.
    5. Cooking
    Bake for 10 minutes in a very hot oven (ideally in grill + fan assisted mode). Serve hot, garnished with chives.
    ________________________________________
    Barbecue cooking tips
    I hardly ever cook my Flammekueche in the oven any more!
    On my gas barbecue, I place a pizza stone preheated to 170°C, place the Flammekueche on top (with baking paper) and close the lid. The result is crispy underneath and soft on top. For this version, I pre-cook the bacon in a frying pan for best results.

    THERMOMIX® METHOD
    Thermomix version
    1. Paste
    Place the flour, water, oil and salt in the bowl.
    1 min | kneading mode
    Form into a ball and chill for 30 minutes.
    2. Cream
    Place the cream, fromage blanc, salt and pepper in the bowl.
    10 sec | speed 3
    3. Onions
    Chop by hand or slice with a mandolin (nicer than with the Thermomix).
    4. Assembly
    Preheat the oven to 240°C. Roll out the pastry into a large rectangle or two thin rounds. Spread the cream over the pastry, then arrange the onions and bacon (or vegetables). Sprinkle with nutmeg.
    5. Cooking
    Bake for 10 minutes in a very hot oven (ideally in grill + fan assisted mode). Serve hot, garnished with chives.
    ________________________________________
    Barbecue cooking tips
    I hardly ever cook my Flammekueche in the oven any more!
    On my gas barbecue, I place a pizza stone preheated to 170°C, place the Flammekueche on top (with baking paper) and close the lid. The result is crispy underneath and soft on top. For this version, I pre-cook the bacon in a frying pan for best results.
Read it online: https://auxdelicesdecaroline.com/en/recipe/flammekueche-traditionnel-vegetarien-methode-traditionnelle-thermomix/