Flammkuchen with raw vegetables and fresh tomato dip

Name: flammkuchen with raw vegetables and fresh tomato dip
Cook time: 25 min
Total time: 43 min
Yield: 4
Cuisine: French
Ingredients: 1 smoked low fat bacon strips 250 g, duobak; 4 onion; 250 g creme fraiche cup of 125 g; 1 tl dried nutmeg; 1 pizza dough with tomato sauce 600 g; 4 medium sized egg; 1 cucumber; 250 g Cherry tomatoes; 300 g deleted carrots

French flammkuchen mpek, onion, carrot and fresh tomato dip

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Heat a frying pan without oil or butter and fry the bacon strips for 5 min. On medium heat. Meanwhile, cut the onions into rings.
Take the bacon strips out of the pan with a slotted spoon and drain on kitchen paper.
For the flammkuchen, mix the crème fraîche with the nutmeg and pepper.
Roll out the pizza dough on a griddle covered with parchment paper and pull it out further on all sides until it covers the whole baking sheet.
Brush with the crème fraîche, but keep 1 t behind. Divide the bacon strips and the onion. Break the eggs over the flammkuchen and bake for about 18 minutes in the oven.
Meanwhile, for the dipping sauce (for the raw vegetables), mix the dehydrated crème fraîche with the tomato sauce from the pizza dough.
Halve the cucumber in the length and remove the seeds with a teaspoon. Cut the flesh into long strips.
Remove the flammkuchen from the oven and cut into pieces. Serve the tomato dip with the tomatoes, carrots and cucumber.