Chanterelles flammekueche with bacon, figs and almonds

Chanterelles flammekueche with bacon, figs and almonds

Chanterelles flammekueche with bacon, figs and almonds

  • Preparation: 30 min
  • Cooking: 15 min
  • Portions: 4

Ingredients

100g spelt flour

280g unbleached all-purpose flour

8g active dry or instant yeast

180ml water

30g (2 tbsp) olive oil

30g (2 tbsp) pumpkin or nut oil

10g salt

Topping

100g red onion finely sliced

4 fresh figs cut in quarters

200g of fresh or frozen, clean and chopped chanterelles

15g (1tbsp) vegetable oil

15g (1tbsp) unsalted butter

110g Crème fraiche

50g cottage cheese

100g bacon cubes

Tarragon finely chopped

Salt and pepper

Finishing

100ml cognac or plum brandy

Preparation

For the dough, activate yeast and combine all the ingredients, knead well.

Cover the dough with Saran wrap, set aside at room temperature. Heat the oven to 180 °C. Bake the bacon cubes in the oven until golden brown.

In the meantime, cut the figs in quarters. In hot butter and oil, fry up the onions and add the chanterelles, let the cocking juice evaporate and put aside.

Whisk together the crème fraîche, cottage cheese, tarragon, pepper, and salt. Roll out dough for four flammekueche crusts of not more than 2 cm thick on a lightly floured surface. Place on a parchment lined baking tray and bake in oven 15 min.

Spread out the mixture of crème fraîche on dough. Sprinkle with bacon and chanterelles mixture. Place the figs. Bake in oven 10 min.

Heat up the cognac without boiling, flambé it and immediately pour over the flammekueche. Sprinkle on sliced almonds.

English