Chanterelles flammekueche with bacon, figs and almonds
- Preparation: 30 min
- Cooking: 15 min
- Portions: 4
100g spelt flour
280g unbleached all-purpose flour
8g active dry or instant yeast
30g (2 tbsp) olive oil
30g (2 tbsp) pumpkin or nut oil
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
100ml cognac or plum brandy
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.