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Flammkuchen (Tarte Flambee)

"Flammkuchen, or tarte flambée, is a pizza-like flatbread crowned with cream, onions, and bacon. It originated inside the French place of Alsace but it is also popular throughout Germany. Like other onion pies, Flammkuchen is normally eaten in autumn, served with a tumbler of new white wine."

Ingredients :

Flatbread:
3 cups all-motive flour
three tablespoons all-purpose flour
1 (.25 ounce) bundle lively dry yeast
1 cup lukewarm water
1 pinch white sugar
three tablespoons olive oil
1 teaspoon salt
Topping:
half of teaspoon freshly ground black pepper
6 oz. Bacon strips, diced
three onions, cut in half and thinly sliced
three/4 cup heavy cream
2 tablespoons heavy cream
3/4 cup bitter cream
half of teaspoon freshly floor black pepper
half teaspoon salt
1 tablespoon finely chopped parsley

Instructions :

Prep : 40M	Cook : 4M	Ready in : 2H

Place three cups plus 3 tablespoons of flour in a huge bowl and make a well in the center. Add yeast, three to four tablespoons of the lukewarm water, and sugar into the well and stir in a small quantity of flour from the perimeters. Set apart until aggregate is frothy, approximately 10 minutes.
Pour in remaining water and olive oil. Mix with a timber spoon until everything is well blended. Add 1 teaspoon salt and knead vigorously together with your palms till dough holds together as a ball.
Loosely cowl dough with a smooth dish towel and let upward push in a warm, dry area until doubled in quantity, approximately 30 minutes.
Prepare the topping at the same time as dough rises. Stir 3/four cup plus 2 tablespoons of heavy cream and bitter cream in a bowl till easy; season with salt, pepper, and parsley.
Preheat oven to 425 levels F (220 levels C).
Divide dough into 4 identical pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will healthy on one baking sheet. Fold the sides of the dough portions to shape a 1/4-inch side all around. Spread cream topping flippantly throughout the dough and top each dough piece with 1/four of the bacon and the onion jewelry. Transfer the two flammkuchen with the parchment paper onto a baking sheet.
Bake within the preheated oven until golden brown and crisp, approximately 20 mins. Repeat with the opposite 2 dough portions.

Notes :

It is vital to slice the onions very thin for the reason that baking time is quite short. If you cut them too thick, the onions will be undercooked.

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