Chanterelles flammekueche with bacon, figs and almonds

Chanterelles flammekueche with bacon, figs and almonds

Chanterelles flammekueche with bacon, figs and almonds
Preparation: 30 min
Cooking: 15 min
Portions: 4

    Ingredients
    100g spelt flour
    280g unbleached all-purpose flour
    8g active dry or instant yeast
    180ml water
    30g (2 tbsp) olive oil
    30g (2 tbsp) pumpkin or nut oil
    10g salt

      Topping
      100g red onion finely sliced
      4 fresh figs cut in quarters
      200g of fresh or frozen, clean and chopped chanterelles
      15g (1tbsp) vegetable oil
      15g (1tbsp) unsalted butter
      110g Crème fraiche
      50g cottage cheese
      100g bacon cubes
      Tarragon finely chopped
      Salt and pepper
        Finishing
        100ml cognac or plum brandy
          Preparation
          For the dough, activate yeast and combine all the ingredients, knead well.
          Cover the dough with saran wrap, set aside at room temperature.
          Heat the oven to 180 °C.
          Bake the bacon cubes in the oven until golden brown.
          In the meantime, cut the figs in quarters.
          In hot butter and oil, fry up the onions and add the chanterelles, let the cocking juice evaporate and put aside.
          Whisk together the crème fraîche, cottage cheese, tarragon, pepper, and salt. Roll out dough for four flammekueche crusts of not more than 2 cm thick on a lightly floured surface.
          Place on a parchment lined baking tray and bake in oven 15 min.
          Spread out the mixture of crème fraîche on dough.
          Sprinkle with bacon and chanterelles mixture.
          Place the figs.
          Bake in oven 10 min.
          Heat up the cognac without boiling, flambé it and immediately pour over the flammekueche.
          Sprinkle on sliced almonds.