Alsatian Flammekuche
Method
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Preheat oven to 180°C fan forced (200°C normal).
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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.
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Transfer the onion mixture to a bowl, together with seasonings, the thyme and crème fraiche. Mix with a wooden spoon until well combined.
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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.
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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.
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Serve with a salad on the side.
Ingredients
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vegetable oil
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500 gm onions, finely sliced
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1-2 garlic cloves, crushed
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2-3 streaky bacon rashers, finely sliced
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sea salt & freshly ground pepper
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1 tspn fresh thyme leaves
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300 ml crème fraiche (or sour cream)
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plain flour
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1 puff pastry sheet
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1 egg
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¼ cup milk
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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.