Flammekueche with Crème Fraiche and Bacon

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Flammekueche with a thin and crispy base and a light topping. Serve with a beer or enjoy over a glass of wine.

By

Peter Bouchier

April 3, 2023

Smallgoods

4

servings

15

minutes

5

m prep +

10

m cook

calories

Equipment

Oven

Ingredients

1 packet Tarte Gourmet flammekueche
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

1.

Preheat oven to 250C

2.

Fry your Peter Bouchier bacon strips until golden.

3.

Removed bacon from pan and set aside.

4.

Add the white onion to the same pan with the bacon fat and caramelise. Set aside.

5.

Mix the nutmeg into the tub of crème fraiche.

6.

Spoon 1 tablespoon of crème fraiche into the centre of each flatbread and spread evenly.

7.

Evenly distribute the cooked, sliced bacon and onion evenly over each flatbread

8.

Bake in oven for 10 minutes on pizza trays, or until crispy. Remove from oven.

9.

Sprinkle fresh parsley before serving

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

"appetiser", "flammekueche", "pizza"

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