We serve this black-eyed pea casserole with a little cornbread and a salad because it’s one of my husband’s favorite dishes. Depending on the cheese and canned tomatoes you pick, this recipe is quite flexible.
| Prep Time: | 40 mins |
| Cook Time: | 40 mins |
| Additional Time: | 40 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 1 cup lukewarm water
- 1 pinch white sugar
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 6 ounces bacon strips, diced
- 3 onions, cut in half and thinly sliced
- ¾ cup heavy cream
- 2 tablespoons heavy cream
- ¾ cup sour cream
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 1 tablespoon finely chopped parsley
Instructions
- Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast, 3 to 4 tablespoons of the lukewarm water, and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy, about 10 minutes.
- Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined. Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball.
- Loosely cover dough with a clean dish towel and let rise in a warm, dry place until doubled in volume, about 30 minutes.
- Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt, pepper, and parsley.
- Preheat oven to 425 degrees F (220 degrees C).
- Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet.
- Bake in the preheated oven until golden brown and crisp, about 20 minutes. Repeat with the other 2 dough pieces.
- It is important to slice the onions very thin since the baking time is quite short. If you cut them too thick, the onions will be undercooked.
Nutrition Facts
| Calories | 995 kcal |
| Carbohydrate | 97 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 6 g |
| Protein | 20 g |
| Saturated Fat | 26 g |
| Sodium | 1282 mg |
| Sugars | 8 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
I was disappointed. Following the recipe is difficult because it is too terse and there are no pictures to help. For instance: 3 cups of flour on one line and 3 Tbs of flour on the next line usually means it is divided between two steps. Not in this recipe. 3 cups and 3 Tbs go in all at once. Also 1/2 tsp of pepper is listed twice in the sauce. Not sure where the other half tsp goes. I sliced the onions thin enough to see through and added 9 minutes to the cook time and they were still not done to my liking. I would recommend caramelizing the onions lightly to give them a head start.
This was delicious! Reminded me of the ones I’d have in Alsace, France! ??
Easy to make, tasty to eat