I was shopping for some ready made puff pastry in the local French supermarket the other day and spotted this pack which was oblong not circular. It was the first time I had seen anything other than circular puff pastry in France. When I got it home I noticed an interesting “serving suggestion” on the wrapper.
It looked very much like a tarte flambée, or flammekueche, and it gave me an idea for lunch.
An authentic flammekueche, from the Alsace region of France, would have a bread dough as the base. In actual fact the last time I made it the recipe required pizza dough. The idea of using puff pastry was much easier and quicker and when baked it was nice and light. I would definitely do it this way again.
You simply spread a mixture of crème fraîche and cream cheese over the base, add fried onions and lardons and bake. I also added a few strips of Cantal cheese, just because it was in the fridge needing to be used up.
1 pack of puff pastry, circular or oblong
1 small pack of lardons or a few rashers of thick smoked bacon, chopped
1 large onion
1 tblsp crème fraîche
1 tblsp cream cheese
oil for frying
a few slices of Cantal, Camembert, Brie, or other cheese (optional)
Preheat the oven to 200°C / 180° fan / gas mk 7. Line a baking sheet with baking paper (I used the wrapping from the pack of pastry).
Unroll the pastry onto the baking sheet and score a line with a sharp knife around the edge. Be careful not to go all the way through the pastry and make the line about 2cm from the outer edge.
Mix together the crème fraîche and cream cheese and spread evenly over the pastry within the scored margin.
Peel and thinly slice the onion and fry gently in a little oil until translucent, not too browned. Scatter the onion over the pastry along with the lardons or bacon. Add a few slices of cheese if using.
Bake for 15-20 minutes until the pastry is golden brown and the cheese is bubbling. Serve immediately.
Serves 2 as a decent lunch, 4 as a snack, or many more if cut into thinner strips with apéros.