Flammkuchen — German Flame Tart

Ingredients

• 1 lb pizza dough, rolled paper-thin (flammkuchen shows no tolerance for thick)
• ¾ cup crème fraîche or sour cream + pinch of nutmeg
• 1 large onion, sliced whisper-thin
• 4 oz Bacon, in small batons
• Black pepper, chives
• A green salad to feel balanced

Method

1. Heat the oven to its MAXIMUM with a sheet pan or stone inside — flammkuchen was invented to test bread-oven flames; your oven should at least sweat.
2. Roll the dough translucent-thin on parchment — thinner than pizza, thinner than that, keep going.
3. Spread the nutmeg-seasoned crème fraîche edge to edge, then the onion and Bacon sparsely — restraint bakes crisp; abundance bakes soggy.
4. Slide onto the hot surface and bake 8–12 minutes until the rim chars in spots and the base crackles.
5. Pepper and chives, cut into rough rectangles, eat with hands. Alsace and Baden both claim it; the tart burns too fast for the border dispute to matter.