Sans Le Dire – Vianney
You know, when you live abroad, you miss some of the yummy things you used to eat. For us, French people the most common things we miss are: bread and viennoiseries, cheeses and charcuterie, among other things, of course. And there are things that we don’t realize we miss until we want them; with le Barbu, when we didn’t want to cook, we used to buy a huge flammekueche, preheat the oven 15mn, grill it 9mn and that was it! Some weeks ago, we didn’t really wanted to cook, but we realised that… there was no flammekueche here. SO, let’s do this love, let’s cook one!
Serve 2 flammekueches. The pastry: 250g flour, 5cl neutral oil, 1 pinch of salt, 10cl warm water. On top: 30cl creme fraiche, 3 onions, 276g streaky bacon, salt and pepper.
The pastry. Pour the flour into a bowl with the salt and little by little, add the oil. Mix with a wooden spoon and when a ball comes, knead a couple of minutes. You can use it straight away or put it in cling film, and refrigerate until the top is ready.
On top. Chop the onions finely and put them, along with a little bit of oil in a frying pan. Meantime, slice the streaky bacon like lardons and once the onions are melted, add them to the frying pan. In a bowl, mix the creme fraiche with the salt and pepper but not too much because streaky bacon is salty enough.
Preheat the oven to 220. Split the pastry in 2 and roll them out thinly. Distribute the creme, the onion and bacon, just like the pictures above. Now, in the oven for 10 mn and grill for 5mn more.
And that’s it, you have a really nice flammekueche, ready to be eaten. What do you say about that?