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Flammekueche recipe from Sandrines

Sandrine's Bistro

Sandrine's Bistro
8 Holyoke Street, Cambridge

( Photo / Adrienne Lavidor-Berman)
Question: My husband and I went for a wonderful dinner at Sandrines in Cambridge and we shared the Flammekueche appetizer, which was very good. We would so appreciate the recipe so we can make at home.
--Donna Roche, Hollis, N.H.

Flammekueche recipe provided by Chef Raymond Ost:

2 ½ cups flour
1 cup cold water
¼ tsp salt
1 tbsp instant dry yeast
yield: approximately 2 10" free formed flammekueche

Line (2) cookie sheets with parchment paper.

In the bowl of a large mixer, combine all the ingredients. Mix with a dough hook for 5 to 7 minutes, scraping the bowl occasionally, until the dough forms a sticky ball on the end of the hook. Transfer the dough into a greased bowl and cover it with plastic wrap. Let rise in a warm place until doubled, approximately one hour. Punch down and divide into six equal pieces.

Place one piece of dough on a floured board and coat with flour. With a floured rolling pin, roll out the dough into a rough rectangle, approximately 10" - 12" across and 1/8" thick making sure there is flour on both sides of the dough at all times. Place dough on a parchment lined cookie sheet. Repeat with remaining dough. Cover and refrigerate any rolled out dough while you prepare the topping. Dough can be prepared one day in advance, wrapped and refrigerated, until ready to roll.

1 cup Fromage Blanc
½ cup Sour Cream
1/3 cup Heavy Cream
pinch nutmeg
pinch white pepper
pinch salt
1 tbsp Vegetable Oil
1 egg yolk
1 ½ cups thinly sliced caramelized onions
12 slices Hickory Smoked Bacon
In a large bowl whisk the first 8 ingredients together. Reserve the onions and bacon in separate bowls.

You can cook two pans at once depending on your oven size, but adjust racks so that they are close to the bottom of the oven. Preheat oven to 500 degrees.

Spread ½ cup of the topping mixture on one piece of rolled dough. Sprinkle with the onions and then the bacon. Repeat with another sheet of dough. Slide the cookie sheets onto the lowered racks in the preheated oven. Bake until brown and crisp, approximately ten minutes, reversing the sheets midway through baking to make sure they brown evenly. Repeat with remaining dough and topping.

Cut into squares and serve immediately. Recipe makes two individual flammekueche. Each flammekueche will serve 2 as an appetizer or one as a main course.
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