Comments on: Flammkuchen (Onion, Bacon, and Creme Fraiche Tart) http://www.modernbeet.com/archives/237 Thoughtful Eating: Sustainable, seasonal, local food Wed, 28 Jul 2010 12:40:44 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: joel http://www.modernbeet.com/archives/237/comment-page-1#comment-32668 joel Thu, 06 Aug 2009 22:06:55 +0000 http://www.modernbeet.com/archives/237#comment-32668 Just an observation: An Alsatian friend tried to make it here in the US using pizza dough and was very disappointed; it wasn't thin enough for her despite rolling it out to 1/16 of an inch. She said that it was too much like a pizza. We subsequently tried it using a different method. We rolled out the dough, same a before, but poked some holes in it using a fork, and put it into the oven for a few minutes. When we took it out, it had puffed up even though we had poked it. We then took the rolling pin to it and voila, it flattened right out. We then topped it, popped it back into the oven...it was fantastic. Just an observation: An Alsatian friend tried to make it here in the US using pizza dough and was very disappointed; it wasn’t thin enough for her despite rolling it out to 1/16 of an inch. She said that it was too much like a pizza.

We subsequently tried it using a different method. We rolled out the dough, same a before, but poked some holes in it using a fork, and put it into the oven for a few minutes. When we took it out, it had puffed up even though we had poked it. We then took the rolling pin to it and voila, it flattened right out.

We then topped it, popped it back into the oven…it was fantastic.

]]> By: Anne Sandman http://www.modernbeet.com/archives/237/comment-page-1#comment-14812 Anne Sandman Mon, 12 Jan 2009 21:40:07 +0000 http://www.modernbeet.com/archives/237#comment-14812 Hey Jen, just came across your blog this afternoon and was browsing the archives... this tart (which looks delicious) seems vaguely reminiscent of a tart I've made several times before: one large or two medium yellow onions (sliced and cooked gently in butter until you can squish them with your fingers), brie, and fresh thyme over a sheet of puff pastry. I bet that, like so many things, it would benefit from the addition of a bit of bacon. It's hard to go wrong with pastry/dough, onion, dairy, and bacon! Hey Jen, just came across your blog this afternoon and was browsing the archives… this tart (which looks delicious) seems vaguely reminiscent of a tart I’ve made several times before: one large or two medium yellow onions (sliced and cooked gently in butter until you can squish them with your fingers), brie, and fresh thyme over a sheet of puff pastry. I bet that, like so many things, it would benefit from the addition of a bit of bacon. It’s hard to go wrong with pastry/dough, onion, dairy, and bacon!

]]> By: khunying http://www.modernbeet.com/archives/237/comment-page-1#comment-11869 khunying Tue, 02 Dec 2008 21:08:32 +0000 http://www.modernbeet.com/archives/237#comment-11869 Just wanted to let you know that my husband and son love this dish alot. Thanks for sharing. Just wanted to let you know that my husband and son love this dish alot. Thanks for sharing.

]]> By: Alex http://www.modernbeet.com/archives/237/comment-page-1#comment-11179 Alex Tue, 18 Nov 2008 16:57:29 +0000 http://www.modernbeet.com/archives/237#comment-11179 Oh, this stuff is so good. A great way to warm up on a cold winter's afternoon. Oh, this stuff is so good. A great way to warm up on a cold winter’s afternoon.

]]> By: Jen http://www.modernbeet.com/archives/237/comment-page-1#comment-11135 Jen Mon, 17 Nov 2008 22:46:58 +0000 http://www.modernbeet.com/archives/237#comment-11135 denise - I think that sour cream would work just fine. also, I've made this again since posting it originally, and I would recommend 1) using just enough creme fraiche / sour cream to coat the onions (could be anywhere from 1/2 - 1 c. depending on the size of your onions), and 2) partially precook the bacon pieces and drain off the grease. This made for a better result than the first time I tried it. I hope you enjoy it! denise – I think that sour cream would work just fine. also, I’ve made this again since posting it originally, and I would recommend 1) using just enough creme fraiche / sour cream to coat the onions (could be anywhere from 1/2 – 1 c. depending on the size of your onions), and 2) partially precook the bacon pieces and drain off the grease. This made for a better result than the first time I tried it. I hope you enjoy it!

]]> By: denise http://www.modernbeet.com/archives/237/comment-page-1#comment-11134 denise Mon, 17 Nov 2008 22:39:00 +0000 http://www.modernbeet.com/archives/237#comment-11134 this looks great, but our little market in town does not carry creme fraiche. can i substitute sour cream? thanks! -denise this looks great, but our little market in town does not carry creme fraiche. can i substitute sour cream? thanks! -denise

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