Flammkuchen AKA- Tarte Flambe'e

Formula 🔗 👇 

https://mission-food.com/wprm_print/flammkuchen-tarte-flambee-german-pizza-with-bacon-and-onions

From Wikipedia, the free encyclopedia
Flammekueche

Alternative names    Flammkuchen,  (Standard German), or tarte flambée (French), 
Place of origin    Upper Rhine Valley (Alsace, France; Baden and the Palatinate, Germany)
Main ingredients    Bread dough, fromage frais or crème fraîche, onions, lardons
Variations    Au Munster, gratinée, forestière, sweet
Cookbook: Flammekueche
 Media: Flammekueche
Flammekueche (Alsatian), Flammkuchen (Standard German), or tarte flambée (French), is a speciality of the region of Alsace,[1] German-speaking Moselle, Baden and the Palatinate.[2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.

Flammkuchen – fresh out of the oven
The name of the dish varies in local dialects; it is called Flàmmeküeche,[3] or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian – compare (Standard) German Flammkuchen. All these names translate as "pie baked in the flames". Contrary to what the direct translation would suggest, tarte flambée is not flambéed but is cooked in a wood-fired oven.

Phase #1

Homemade cultured creme fraiche

Ingredients:

4 oz. Heavy cream

2 Tbs Plain Greek Yogurt

1 Tbs dry butter milk powder

Process:

1. In a glass or Stainless-steel bowl, with an electric mixer, mix until well combined.

2.  allow to sit at warm room temperature tightly covered; for 12 - 24 hrs. before use. 

   Note: I had about 2 Tbs of yogurt left from yesterday's Zubek formula, So, I used in in the creme fraiche.

   

Phase #2

The unlevianed dough & Filling