Savory Bacon Onion Flatbread
Healthy, because
Even smarter
Nutritional values
Quark, bacon and crème fraîche convince in the classic Alsatian style tarte flambée with high-quality protein, which the body uses as a building material for muscle building, among other things. The nutrient combination of calcium and phosphorus from crème fraîche and quark is important for healthy and strong bones. Wheat flour Type 1050 provides digestive and long-lasting satiating dietary fibres.
You are welcome to try another type of flour for the dough of the classic Flammkuchen - at best a wholemeal flour made from spelt or wheat, as these types have a high fibre content and thus support the digestion and ensure long-lasting satiation.
(Percentage of daily recommendation)
| Calorie | 1,046 cal. | (50 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 510 mg | (13 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 31.8 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 5 g |
Preparation steps
For the crust, soften yeast in 200 ml (about 3/4 cup) lukewarm water and knead with flour and salt. Cover dough and set in a warm place until doubled in size.
For the topping, cut bacon into thin strips. Peel onions and cut into fine strips.
Mix quark, creme fraiche, egg and oil and season with salt. Stir half the onions into quark mixture.
Preheat oven to 220°C (approximately 425°F).
Knead dough on a floured surface and divide into 2 large or 4 small portions as desired. Thinlhy roll out dough portions and place on a greased baking sheet. Spread quark mixture over crusts and sprinkle with bacon, parsley and remaining onions.
Bake about 20 minutes. Serve hot.
