Krautflammkuchen with bacon

Name: Krautflammkuchen with bacon
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 1⁄2 Cubes (21 g) fresh yeast; 1 TEASPOON Sugar; 300 g Flour; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Oil; 4 Spring onions; 100 g Breakfast bacon (Bacon); 4 Stem(s) fresher or 1⁄2 teaspoonful of separated thyme; 200 g Schmand; 1 can(s) (314 ml) Sauerkraut; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

1⁄2 Cubes (21 g) fresh yeast
1 TEASPOON Sugar
300 g Flour
7-10 Tbsp salt, pepper
3 TABLESPOONS Oil
4 Spring onions
100 g Breakfast bacon (Bacon)
4 Stem(s) fresher or 1⁄2 teaspoonful of separated thyme
200 g Schmand
1 can(s) (314 ml) Sauerkraut
baking paper

Directions

1
For the dough crumble yeast and dissolve with sugar in 175 ml lukewarm water. Knead with flour, 1⁄2 TL salt and oil to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes.
2
In the meantime, clean and wash the spring onions and cut them into rings for the topping. Quarter bacon slices. Wash thyme, shake dry and pluck off the leaves. Mix sour cream with thyme, salt and pepper.
3
Express sauerkraut.
4
Knead the dough again and cut in half. Roll out each half on baking paper oval (25 x 35 cm) 2-3 mm thick. Spread with sour cream. Spread sauerkraut, spring onions and bacon evenly on top.
5
Bake one after the other in the preheated oven on the bottom rack (electric oven: 250 °C/circulating air: 225 °C/gas: see manufacturer) for 10-12 minutes. Serve the tarte flambée immediately.