Flammkuchen Elsässer Art

This recipe is for a classic, Alsace style (Elsässer Art) Flammkuchen, but the possibility for experimenting with toppings is endless. The key is to keep them simple: when it comes to flammkuchen, less is definitely more. Try adding thinly-sliced pear and small chunks of Camembert to the cream-covered base; layering brown mushrooms with grated Gruyére cheese; or garnishing a freshly baked flatbread with thin strips of Parma ham and a handful of arugula. You can even serve your flammkuchen for dessert: sprinkle the dough and cream mix with cinnamon and top with slices of apple, brown sugar and a splash of Calvados.

1. Preheat the oven to 260°C (500°F, Gas Mark 10).  Line a baking tray with parchment.

2. Put the flour in a large bowl and add the oil, 125 ml (1/2 cup) water, and salt.  Using one hand, mix together to form a soft dough and knead gently for a few minutes, until smooth and elastic. Form the dough into a ball and either cover in clingwrap and place in the fridge until needed, or continue to the next step.

3. Place the dough in the middle of the parchment-lined baking tray and roll out into a rectangle, with a rolling pin, as thinly as possible (2-3 mm/about 1/8 inch thick).

4. Mix together the crème fraîche and sour cream and spread evenly across the dough with the back of a spoon, leaving a 1 cm (1/3 inch) gap from the edge all the way round. Season with salt and pepper and scatter the bacon and then the onion slices across the top.

5. Place the flammkuchen on the top shelf of the oven for 15-20 minutes until golden brown.  Check every minute after the first 15, as the thin toppings and crust can burn quickly.

6. Serve hot, sliced into pieces approximately 5 cm (2 inches) square.