- 1 package active dry yeast
- 1/2 cup warm water
- 4 cups bread flour, plus flour for dusting
- 1 1/2 cup cold water
- 1 tablespoon kosher salt oil, for a bowl
- 1/4 pound slab bacon, cubed
- 1 tablespoon olive oil
- 1 1/2 cup thinly sliced yellow onions
- 3 tablespoons yellow cornmeal, for dusting pan
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/4 cup grated Gruyere cheese
- 2 tablespoons water
- 3/4 cup whole milk ricotta cheese
- 3 tablespoons plain yogurt
- pinch salt
The flammekueche, or “flaming tart,” is the Alsatian version of pizza. Throughout the region, you’ll find rustic restaurants that make a specialty of the dish.
The floppy tarts are brought out from the wood-burning oven on a wooden peel, slid directly onto the table, and devoured while they are almost too hot to handle.
In a large mixing bowl, combine yeast and the warm water Let stand for 5 minutes Stir with a fork to blend Add 1/2 cup of the bread flour and blend well Cover and let stand 45 minutes Add the cold water and salt Begin adding bread flour 1 cup at a time,
stirring well after each addition When the dough becomes too stiff to stir, transfer to a lightly floured surface and knead until smooth and shiny (7 to 10 minutes) Place in a lightly oiled bowl and turn to coat dough with oil Cover and let rise until doubled in bulk, about 1 3/4 hours In a medium skillet over moderate heat,
render bacon in olive oil until bacon fat is melted and bacon is browned Transfer bacon to a plate with a slotted spoon and add onion to skillet Saute until slightly softened (about 5 minutes) Cool to room temperature.
Preheat oven to 425 F Dust a pizza stone or heavy baking sheet with cornmeal Whisk together Fromage Blanc, egg, and the 1 Tbsp flour Punch down dough and roll into as large a circle or rectangle as will fit on the baking sheet Transfer to prepared baking sheet Spread with Fromage Blanc mixture to within 3/4 inch of edge Top with onions and rendered bacon and sprinkle with grated cheese Brush edge of dough with the 2 Tbsp water Bake until golden brown (15 to 20 minutes).