|250 g||white bread flour|
|2||large onions — thinly sliced|
|160 g||crème fraîche|
|300 g||Denny Brown Mushrooms — or any Denny mushrooms of choice|
|salt and black pepper — to taste|
|microherbs — to serve|
Begin with the dough. Mix the flour and salt together in a large bowl. Combine the water and oil and then mix into the flour. Stir until the dough comes together.
Turn the dough out onto a lightly floured surface. Knead until dough is smooth and elastic. Place in a lightly oiled bowl and leave to rest for an hour.
Preheat oven to 250°C fan on. Place rack on lower third. Place two large baking trays in the oven to preheat. (If your oven can only accommodate one tray at a time then just cook the 2 flammkuchens one after each other)
Melt butter in a large frying pan and cook the onions with a good pinch of salt.
Cook until sweet, tender and very lightly golden but not browned.
Turn the onions out into a bowl and mix with the crème fraîche. Set aside.
Slice and prepare the Denny Mushrooms.
Heat the butter and oil on high heat in the same frying pan used for the onions.
Add the mushrooms and cook until golden brown.
Remove from the heat and season well with salt and pepper.
Divide the dough into two.
On a lightly floured surface, roll out as thin as possible into a rectangle.
Place the two rectangles onto pieces of baking paper.
Spread the onion mix over each base. Leaving a little border like a pizza.
Top with exotic mushrooms and a few sprigs of thyme.
Carefully remove the hot tray (or trays) from the oven.
Transfer the flammkuchens onto the hot trays.
Bake for 8-10 minutes until golden brown and crisp.
Scatter with micro herbs, slice into squares and serve.