Flamiche – Well my Bastardised Version of!

When I’m out of inspiration and don’t know what to cook for a relaxed dinner at home, I can always rely on flamiche to be a crowd pleaser. It’s one of those things that I know is guaranteed to put a smile on the boys face, and he can be a right fussy so and so at times. I mean what’s not to love? You’ve got all your major food groups there; cheese, eggs, bacon and bread, I implore you to find someone this wouldn’t please! It’s also stupidly easy to make and you can substitute a fair few of ingredients depending on what you have available. My version is far from the traditional belgian recipe, that would call for leeks and quite often the omission of cheese (what?!?!?), but it is good.

This obviously appeals to me as it’s basically just a big white pizza, and we know how I feel about those….It’s great for snacking on, cut into little bite size squares, but I usually cut it into 4 large pieces and serve with homemade chips or with a giant salad for when the weather’s a little more clement. 

Ingredients:

pizza dough

150ml creme fraiche

2 eggs

2 onions, finely sliced

2 cloves garlic, finely chopped

200g pancetta

150g mushrooms sliced

150g hard cheese grated (I used Comte as I love the nutty flavour but Gruyure or cheddar would be good too)

Make your dough exactly as you would for the pizza base, omitting the truffle oil (unless you really feel the need!). When it’s ready, push and stretch it until it fits a square baking tray with a small lip and push the dough up the sides a little so it will contain the filling. The tray I had was about 30cm x 30cm.

Preheat the oven to 240 degrees.

Pour a little oil into a frying pan and fry your pancetta until crisp then remove and set aside. Put your onions and garlic into the same pan and cook slowly until they caramelise then throw in your mushrooms and return the pancetta to the pan and cook until the mushrooms are soft.

Beat the eggs, mix in the creme fraiche and the pan mixture and season then spread evenly over your base and finish by scattering over the cheese. Place in your pre-heated oven for around 20 minutes until the crust is golden and the cheese is molten, grind over plenty of black pepper before serving.

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