Recipe :
Flammekueche with Comté, confied onions and duck lardons
For 4 people
20 minutes of preparation
1 hour of rest
10 minutes of cooking
INGREDIENTS
200 g of duck filets cuts in lardons
200 g of Comté in slices Le Palais Des Saveurs
Flammekueche dough
125 g of flour
50 g of water
2 g of salt
12 g of olive oil
2 g of baker’s yeast
Flammekueche preparation
150 g of minced yellow onions
150 g of minced red onions
1 teaspoon of nutmeg
50 g of butter
One yolk
For the flammekueche dough, mix all the different ingredients gradually until it will be uniform. Let it rest in a fridge for one hour. Preheat the oven at 390° F. Sweat the two onions, without coloration, until they are tender. Add the duck lardons, then the cream and the nut meg. Reserve it in the fridge. When it will be cold, you will add an egg yolk. Spread the flammekueche paste and spread on it the onions preparation. Pay attention to let half an-inch of free at the edge of the tart.
Distribute the Comté slices on the tart. Bake it in the oven during 8 minutes.
Add some salads shooters and serve it quickly, really hot
THE THING IN MORE : If you run out of time, you can buy a « ready-to-bake » pie crust. Useless to tell you that the result will be better if you realize your dough.
THE ADVICE : This recipe, direct from Alsace, will warm you in this wintry period. The original recipe takes here Franche-Comté flavors. Feel free to serve it with some originals salads shooters, beets shoots for example. To change of green salad. The nutritionnal aspect ; served with raw vegetables, this dish is complete and well balanced.
