Alsacian Flammkueche with a Greek twist
Added by CarolineB | Tue 03 Nov 2009 @ 10:14
Serves 4 - or 2 very hungry ones... :)
200g speck, finely diced
1 big onion, finely chopped
1 clove of garlic, finely sliced
500g spinach leaves
1 shot of Ouzo
200g wheat flour (plain or wholemeal)
2 tbsp vegetable oil
100 - 125 ml water
100g Crème fraiche
100g Sour cream
100 - 200g feta cheese
2 red chilis, deseeded (if you don´t like it hot) and thinly sliced
dried thyme to sprinkle on top
Bring your oven to maximum heat.
Put a pan on medium heat, add speck dices and fry gently. Add onions and garlic and fry until onion becomes soft.
Add spinach and a shot of Ouzo (if you don´t like Anis, add water or white wine or dry Martini or ...), cover with a lid and let it steam.
Remove the lid and let all the juices evaporate.
Make a dough of flour, oil, water, and a bit of salt. Line a baking try with baking paper and roll out the dough very thinly. Traditional shape would be oval.
Mix crème fraiche and sour cream in a bowl and spread it on top of the dough.
Add the spinach-onion-speck-mixture on top. Crumble feta cheese (to your liking) on top. Sprinkle with chili slices and thyme.
Finally add pepper and salt, but be careful with the latter, speck and feta may contain enough salt already.
Pop the \"Flammkueche\" in the oven for 15-20 minutes. (Or even less, if you oven can do more than 250° C.)
Serve immediately. :)
PS: For a more traditional variation of Flammkueche, sprinkle diced speck, onion rings and grated cheese on top of the cream on the dough.