Light Flammekueche

📝 Ingredients

• 1 ready-rolled pizza dough (about 260 g)
• 150 g fromage frais
• 50 ml light single cream
• 1 large brown onion (150 g)
• 150 g turkey lardons
• 1 pinch of nutmeg
• 1 romaine heart
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• Salt, black pepper

🍴 Utensils

• Baking sheet
• Rolling pin
• Frying pan
• Bowl
• Mixing bowl
• Pizza cutter

📖 Steps

1. Preheat the oven to 250 °C with the baking tray inside, on the middle shelf, and let it heat for at least 15 minutes: the flammekueche needs to cook fast at a very high heat on a scorching-hot tray so the base crisps up without drying out.
2. Peel the onion, halve it, then slice it as thinly as possible. Dry-fry the turkey lardons in a frying pan over medium heat for 3 minutes, then drain on kitchen paper.
3. In a bowl, mix the fromage frais, light cream, nutmeg, a pinch of salt and some pepper until smooth. It should stay thick: too runny and it would make the base soggy.
4. Unroll the pizza dough on the work surface, leaving it on its baking paper. Roll it thinner with a rolling pin to stretch it by 3 to 4 cm on each side, even if it hangs over the paper a little: the thinner it is, the crispier it gets.
5. Spread the cream with the back of a spoon in a thin, even layer, leaving a 1 cm border. Scatter over the onions, then the lardons, without piling them up so they crisp nicely.
6. Carefully take out the scorching-hot tray and slide the flammekueche onto it on its paper. Bake for 10 to 12 minutes, until the edges are nicely golden and the onions are charred in places. Keep an eye on it towards the end: such a thin base burns quickly.
7. While it bakes, make the salad: whisk the mustard, vinegar, olive oil, salt and pepper in the bottom of a salad bowl. Add the romaine, washed, dried and cut into strips, and toss at the last moment.
8. Take the flammekueche out, season generously with pepper and cut into squares with the pizza cutter or a large knife. Serve straight away with the salad, while the base is still crisp.