Flammekueche, with a thin and crispy base and a light topping. Serve with a beer or enjoy over a glass of wine.
| Servings | 4 |
| Preparation time | 5 mins |
| Cooking time | 10 mins |
EQUIPMENT
- Oven
INGREDIENTS
- 1 packet Tarte Gourmet Thin French Pizza
- 2 packets Peter Bouchier bacon (choose your favourite variety)
- 1 white onion
- 1 x 200g tub crème fraiche
- 1 tsp of nutmeg
- 1 x handful of finely sliced parsley for garnish
METHOD
- Preheat oven to 250C
- Fry your Peter Bouchier bacon strips until golden.
- Removed bacon from pan and set aside.
- Add the white onion to the same pan with the bacon fat and caramelise. Set aside.
- Mix the nutmeg into the tub of crème fraiche.
- Spoon 1 tablespoon of crème fraiche into the centre of each flatbread and spread evenly.
- Evenly distribute the cooked, sliced bacon and onion evenly over each flatbread
- Bake in oven for 10 minutes on pizza trays, or until crispy. Remove from oven.
- Sprinkle fresh parsley before serving
