Classic Alsace Flammkuchen (Tarte Flambée)

1.Prepare the Dough: In a large bowl, whisk together the flour and salt. In a separate small bowl, combine the lukewarm water, oil, and vinegar. Gradually pour the wet ingredients into the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes.

2.Prepare the Toppings: While the dough rests, combine the crème fraîche, black pepper, and nutmeg in a small bowl. Mix well and set aside. If using bacon slices instead of lardons, dice them into small, uniform pieces.

3.Preheat the Oven: Place a pizza stone or heavy baking sheet in the oven and preheat to the highest possible temperature, ideally 250°C (480°F). Allow the stone/sheet to heat for at least 30 minutes.

4.Shape the Dough: Divide the rested dough into two equal pieces (this recipe makes two traditional Flammkuchen). On a lightly floured surface or a piece of parchment paper, roll one piece of dough out as thinly as possible—aim for paper-thin, about 1/8 inch thick. The traditional shape is rectangular or oval.

5.Assemble the Tart: Carefully transfer the rolled dough onto a pizza peel dusted with cornmeal or onto the parchment paper. Spread half of the seasoned crème fraîche evenly over the dough, leaving a small border (about 1/2 inch) around the edges. Sprinkle half of the thinly sliced onions and half of the bacon lardons evenly over the crème fraîche.

6.Bake: Slide the Flammkuchen (either directly onto the hot stone/sheet or using the parchment paper) into the preheated oven. Bake for 8 to 12 minutes, rotating halfway through if necessary, until the crust is deeply golden brown, blistered, and the bacon is crisp.

7.Serve: Carefully remove the baked tart from the oven. If desired, sprinkle with fresh thyme leaves immediately. Slice and serve immediately while hot and crispy. Repeat the process with the remaining dough and toppings.