Recipe: Flamekuesche or Tarte Flambée

Attention this recipe is designed to make a Flam's Party so popular in Alsace
it is then served as a single dish.
if you decide to make it for an appetizer divide the proportions.
Progression of dough preparation.

1 Take 0.8 cup (20 cl) of lukewarm water, dissolve the yeast in it, then pour the flour, the remaining water and fine salt.

2 In your food processor (with a hook) or by hand lift the dough to make a nice ball, then add in small pieces the softened butter and beat well so that the surface of the ball is smooth then cover with a cloth and let rest at room temperature for 1 hour 30 minutes.
Preparation of the mixture (cream)

3 In a large bowl mix well the cream, white cheese, salt, a good turn of the mill and nutmeg powder then refrigerate while your dough rests.

4 Take out your baking sheet and install parchment paper then preheat your oven to 250° (TH 8) grill with fan or convection.

5 Then spread on your sheet in a rectangular manner 150 to 7 oz (200 g) of dough then arrange 30 to 1.4 oz (40 g) of onions and lardons cook at mid oven for about 6 minutes then take out on a board and start again
if it's for a "Flam's Party"
Cut into 8 small quarters with a pastry wheel and of course you use your fingers.
I want to thank my friend Chef Jaimes Madeira for sending this magnificent regional recipe from the original version of Château du Kocherberg dated 1250.
*Number of "pure" enthusiasts consider that cream should be absent from this recipe. Although at the time this tart was prepared with curdled milk (sürmellich) mixed with an egg.