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.
Ingredients
For the base:
box of filo pastry sheets, 48 x 25 cm, defrosted in the
fridge from a box of frozen ready-rolled sheets (e.g. 270 gm
for 7 sheets; you will need 3 or 4 sheets per flammekeuche)
75 gm crème fraiche
1 red onion, very finely sliced
freshly ground nutmeg
salt and pepper
20 gm butter for frying
Suggested topping:
1 red pepper, seeds removed and thinly sliced
smoked salmon
capers
Method
Preheat oven to 250 C.
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.
Switch off the heat and mix in the crème fraiche.
Season the mixture well with ground nutmeg.
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.
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).
Sprinkle on the toppings.
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.
Cut each one into six large squares and encourage your
guests to fold each slice over as they eat, calzone-style.
