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Alsatian Flammekuche

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions, garlic and bacon until tender and light golden in colour, regularly stirring. 
  • Transfer the onion mixture to a bowl, together with seasonings, the thyme and crème fraiche. Mix with a wooden spoon until well combined. 
  • Then place a pastry sheet on a lightly floured workbench and cut out a large round (or smaller ones) and place it on a lightly oiled baking tray. 
  • Beat the egg with milk, and paint around the edges of the pastry. Then mound the onion mixture in the centre, leaving a border. Smooth the top, sprinkle with a little salt and cook in the oven for 15-20 mins until the pastry is risen and golden. 
  • Serve with a salad on the side.

Ingredients

  • vegetable oil
  • 500 gm onions, finely sliced
  • 1-2 garlic cloves, crushed
  • 2-3 streaky bacon rashers, finely sliced
  • sea salt & freshly ground pepper
  • 1 tspn fresh thyme leaves
  • 300 ml crème fraiche (or sour cream)
  • plain flour
  • 1 puff pastry sheet
  • 1 egg
  • ¼ cup milk
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm