This is a traditional recipe from the East of France (Alsace). A thin crust with bacon bits, onions, sour cream and whipped cottage cheese. You can then adapt the toppings and try other versions!
- 250 g flour
- 3 cl olive oil
- 12 cl tepid water
- 1 pinch of salt
- 200 g smoked bacon lardons
- 2 medium-size yellow onions
- 6 mushrooms (or more…)
- 12,5 cl thick sour cream
- 12,5 cl whipped cottage cheese
- Preheat your oven to 250/300°C, and put your fire stone directly in the oven if you have one.
- Prepare the dough: mix the flour, salt, then add the water and oil. Knead until you get a nice ball of non-sticky dough. Add flour if necessary, and adjust (very slightly) the amount of water if necessary. Let sit while you prepare the filling.
- Slice the onions and mushrooms.
- In a frying pan, fry the lardons. Once cooked, deglaze with the white wine. Then add the finely minced onions, leave to cook for a few minutes, and then add the mushrooms and set aside.
- Mix the sour cream and the whipped cottage cheese. Add as much grounded nutmeg as you like and pepper.
- Roll out your dough on a floured work surface, until you get a fine, rectangular dough. Brush with your cream / cottage cheese mixture, add the bacon / onion / mushroom mixture, and sprinkle with finely chopped fresh parsley.
- Put in a very hot oven, let it bake between 10 to 15 min (check that it does not burn!).