Sunday, March 27, 2011
The above photo is just before entering the oven. Even in this stage, I find it irresitible.
I baked bread a couple of days ago and saved half the dough in the refrigerator to make the crust for this kuchen. It worked out perfectly. Very crispy and crackly at the edges. The smell...well, you can only imagine.
My recipe comes from a combination of resources. A blogger friend sent me to a German site and once again, Ann from Thibeault's Table blogged about it also. Here is my version which I like a lot. I have tried recipes that actually add sugar and it turned me off. Personally, I do not like to add sugar to any savory foods, even salad dressings. It is just a taste "thing" with me. After all these years, I am pretty persnickety about flavors.
Any bread dough that works to make a pizza-like crust, crispy and thin
For the toppings:
1 cup crème frâiche
1 onion sliced thinly
1 Tbsp. butter
1/4 pound bacon
Salt and pepper to taste
1 clove garlic
Preheat oven to 450 degrees.
Roll dough very thinly and place on baking sheet, pizza pan or stone.
Thinly slice onions and sauté in butter until clear...not caramelized.
Cook bacon until crisp. Finely chop garlic and add with the salt and pepper to the cream.
Spread the crème frâiche over the rolled out dough and top with the bacon and onions.
Bake for around 10-15 minutes, or until the dough has begun to create bubbles and you see nice browning.