I make - Flammekueche

This is hubby's youth. I am glad that I gave it a go finally. I need to work on my yeasted dough in general but overall the taste is pretty good. I used two types of onions, one regular onion cooked to lightly golden and the other raw shallow mixed with black pepper. It was initially because I ran out of onions. As a last minute idea, I threw in some shallots which turned out brilliantly. Because shallots are sweeter than regular onions, when thinly sliced and cooked at high heat, it brings out their sweetness and particular oniony flavor. We both like it very much.

Flammekueche

- 1 portion of pizza dough or olive oil pie crust

- 1 medium onion, sliced and cooked in one teaspoon of butter until lightly golden

- 1/2-1 cup of lardon strips

- 1-2 shallot, thinly sliced against the grain (optional)

- 2 tablespoons of fromage blanc (or fromage frais or greek yogurt) 

- 2 tablespoons of creme fraiche

- dash of nutmeg

- freshly ground black pepper

- sea salt flakes

Heat the oven to 220C.

Roll out the dough of your choice on to a baking sheet.

If using shallots, mix shallot slices with fresh ground black pepper while separating each layer with your fingers. Set aside.

Mix together fromage blanc, creme fraiche, nutmeg, black pepper and pinch of sea salt flakes. Spread the white sauce onto the crust.

Scatter shallot slices onto the crust, followed by lightly golden onion slices and finally lardon strips. Season with black pepper if desired.

Put the sheet pan into the oven and bake for 15-20 minutes.

Enjoy while it's hot!