INGREDIENTS
• 4 dough bases (see recipe over the page)
• Salt and freshly ground black pepper
• A good grating of fresh nutmeg
• 175g/6oz crème fraîche
• 125g/4½oz thinly sliced onions
• 180g/3oz lardons or smoked bacon, cut into bite-size pieces
• 180g/3½oz Gruyère, Emmental or cheddar cheese, grated
• 2 tsp chopped fresh chives, to serve
1. Preheat the oven to 220°C, 425°F, Gas 7 and line a baking tray with baking parchment.
2. Season the crème fraîche with salt, freshly ground black pepper and a grating of fresh nutmeg.
3. Place 2 dough bases on the prepared baking tray and spread each one with a layer of crème fraîche mix. Arrange the sliced onions evenly over the top and then sprinkle with the lardons or smoked bacon. Finish with the grated cheese, making sure you cover the dough bases right up to the edges with the ingredients.
4. Bake in the oven for 6 minutes until the corners are brown and look crispy – it can take 2-3 minutes more depending on the heat of your oven. Repeat with the next two bases.
5. Remove from the oven, sprinkle over the chopped chives and let the flam-kuche cool down a little before slicing and eating.