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What is a Flammeküeche?

It's a very long Alsatian word for what is known in French as the tarte flambée, a thin-crust pizza made with crème fraîche, sliced onions and smoked lardons and traditionally baked in a wood-burning oven.

This Alsatian street food is an easy treat to make at home to warm up a chilly evening. Traditionally served as a first course or an appetizer with a glass of chilled Alsatian white wine, the flammeküeche is made with thinly rolled-out bread dough, or you can easily substitute puff pastry.

Just spread it with a thin layer of crème fraîche and/or fromage blanc, and scatter some thinly sliced white onions and smoked lardons (or bacon) over the top. Sprinkle with nutmeg and a sprinkling of salt and pepper and bake in the hottest oven possible until bubbling and nicely browned. The key is to be sparing with the toppings and to slice them thinly so they will cook quickly before the tart burns. Here's a recipe for you to try.

2 sheets puff pastry, thawed
1/2 cup whole-milk cottage cheese
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
6 bacon slices, cut crosswise into 1cm pieces
1/3 cup packed thinly sliced onion
1 tablespoon freshly grated parmesan

Put oven rack in middle position and preheat oven to 210°C.

Put both sheets of pastry on baking trays lined with baking paper.

Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.

Cook bacon in a pan over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.

Spread cheese mixture evenly over pastry, leaving a 2cm border all around each sheet. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into pieces and serve warm.