Ready to go into the oven
Eating calzone style

Originally from: https://www.theguardian.com/food/2020/jun/24/how-to-make-the-perfect-flammekueche-recipe-felicity-cloake

Note: basically German/French pizza - this one has just a vegetarian [if you leave out the salmon] topping; including chopped streaky bacon would be more traditional.

Makes: two pizzas, probably for two people; it is surprisingly filling.


For the base:

Suggested topping:


  1. Preheat oven to 250 C.
  2. In a small frying pan, sauté the onions in butter with some salt and pepper; if you are adding chopped streaky bacon you should fry it briefly in the butter first and retain the fat.
  3. Switch off the heat and mix in the crème fraiche.
  4. Season the mixture well with ground nutmeg.
  5. Grease two large baking trays and place three or four of your filo pastry on them, cutting the sheets to fit and using a pastry or basting brush to spread water on each layer in order to encourage them to meld.
  6. Use a pastry or basting brush to spread the mixture over the top pastry sheet on each baking tray, making sure to cover the pastry all the way to the edges (otherwise the edges will burn).
  7. Sprinkle on the toppings.
  8. Bake for between 10 and 12 minutes; remove from the oven if the edges of the pastry start to go black rather than just brown.
  9. Cut each one into six large squares and encourage your guests to fold each slice over as they eat, calzone-style.

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