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

    180ml water

    30g (2 tbsp) olive oil

    30g (2 tbsp) pumpkin or nut oil

    10g salt


    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.  

Related products available at Mycoboutique