Onion and Bacon Pie (Flammkuche)
Chewy like pizza, flammkuche is distinctly an Alsatian specialty with both French and German influences. Spread thick with sautéed onions, crème fraîche, and chunks of smoked bacon, this pie is especially good on a cold night along with bowls of potato-leek soup and a good pilsner beer.
Preparation time: 2 hours, including rising time for the dough
Cooking time: 30 minutes
Yield: 6 to 8 servings
2 cups all-purpose flour
1-1⁄2 teaspoons salt
2 tablespoons vegetable oil
1-1⁄2 teaspoons active dry yeast
3⁄4 cup warm water
6 slices thick-cut smoked bacon, diced
4 tablespoons unsalted butter
3 pounds onions, thinly sliced
Salt and pepper to taste
1 cup crème fraîche or sour cream
Combine the flour, salt, and oil in the bowl of a food processor. Add the yeast. With the motor running, pour the water through the small hole in the feed tube.
Process until the dough forms a ball. Process 60 seconds longer.
Place the dough in a large greased mixing bowl. Cover and let rise 1 to 11⁄2 hours, or until doubled in size.
Prepare the filling while the dough rises.
Cook the bacon in a large skillet over medium-high heat until the fat is rendered but not browned. Remove the bacon and drain on paper towels. Add the butter. When melted, add the onions and cook until soft and golden, about 20 minutes.
Remove from the pan to a large bowl with a slotted spoon, draining away most of the fat. Season with salt and pepper. Let cool for 30 minutes. Stir in the crème fraîche.
Punch down the risen dough. Lightly flour and roll out into a 12-inch circle. Place on a 12-inch pizza pan.
Spread the onion mixture over the dough. Scatter the bacon on top. Let rise 30 minutes.
Preheat the oven to 375 degrees F. Place the flammkuche on a rack in the upper third of the oven.
Bake for 30 minutes, or until the bottom of the crust is golden brown. Remove from the oven and let cool for at least 15 minutes before serving.