Ingredients for 4 to 5 servings:

• 500 g (1 lb.) bread dough,
  
• 40 cl (13fl oz) crème double or 1/2 cup low-fat ricotta beaten + 1/2 cup half-and-half,
  
• 1 tablespoon oil,
  
• 1 large onion, thinly sliced,
  
• 80 g (3 oz) smoked bacon,
  
• 50 g (2 oz) butter,
  
• salt, pepper and grated nutmeg.

Preparation Steps:

1. Fry sliced onions in butter over low heat until soft and golden, then mix to the cream mixture and season. Slightly fry the bacon cut into match stick-size pieces.

2. Roll out the dough to form a thin rectangle, place on a buttered baking sheet.

3. Spread the mixture cream and onions evenly over the dough, within a 3/4 inch from the edge. Sprinkle with the oil and dot with the bacon. Brush the edge of the dough with water.

4. Bake for 10 minutes in a very hot oven (maximum thermostat position) or until the pastry is golden brown. Cut into squares and serve hot.

Wine Pairing Tips: The traditional Alsatian Flammekueche goes well with a variety of local wines, from a sparkling Crémant, to a Pinot Blanc or Riesling. For red wine drinkers, one can also serve a lighter style Pinot Noir.