Flammkuchen with wheat beer
Pictures will follow soon, we are working on it!
Bier goes great not only as a drink, but as a base for tarte flambé. Art thinks beer is essential to human survival. At least in Europe. Definitely in Germany.
What you will need for this recipe is a semi-tired Friday night, where you don’t have much in the fridge except the said beer – a bottle for the dough and a few for the baker and their significant other. The recipe is great for people who do not want to mess with the yeast, fermentation and other long-lasting bourgeoise processes that require extra time and moderation. After all, some days kitchen should remain a place where you get beer.
For the recipe:
(makes two pies)
- 250 grams (2 cups) Flour, 00 Type
- 150 ml (5 oz) Hefeweissbier
- 1 TBSP Olive oil
- 1 TL Salt
- a pinch of sugar your diet allows
- 2 middle sized red onions (use shallots if you like it more spicy)
- 100 g – 3.5 oz Schmand or less (use creme fraiche instead)
- 1-2 fresh mushrooms (optionally)
- 50 grams (1/4 cup) Speck from Southern Tirol ( thinly sliced bacon is a very forgiving option here)
- a few twigs of fresh thyme
- Preheat the oven to 225 C (440 F).
- Combine the dry ingredients in a bowl or your kitchen processor. Gradually add beer. The beer should be cold. Stir until the dough is nice and smooth. Knead the dough in a bowl. Now lift the dough and throw it against the bowl surface. Repeat about 15 times, knead. Punch slightly. Knead again.
- Set the bowl aside. Sip some beer. You will need it.
- Using parchment paper and a rolling pin, make a very thin, round base for your flammkuchen. Use extra flour if needed. The result should remind you of a very large whet tortilla. Move your work aside for now.
- Now to the toppings. Slice the onions using the mandolin or very skilled fingers. Art recommends lightly brown the onions in a very small amount of cooking spray or olive oil. If using mushrooms, brown them, too. Slice bacon in small strips and then cut them in little squares size of a sunflower seed. Wash and dry the thyme. Pick the leaves, rip them in half with your fingers. Smell your fingers and sip the beer. Don’t you feel awesome?
- Spread the creme fraiche or Schmand over the dough. Use a bottom of the spoon or a cake spatula if needed to make sure it is even. Spinkle salt on top. Now spread your onions, avoid overlapping. Add mushrooms.
- Top it with the bacon. Less is more in this case. Be minimalistic. The rest will follow.
- Carefully put your flammkuchen on the middle rack in the oven. Bake until the bacon is golden crisp and the sides are dark brown. Take out, let it cool for a few minutes and cut in small, bite-sized tiles. Prepare the beer. Light the candles, lock the door.