Pissaladière & Flammkuchen

We're finally settled back in sleepy Santa Barbara. It's always comforting to get back to your own bed, routines & kitchen, but I can't say that I don't miss Texas (already!). To soothe my Austin longings I decided to re-create a meal we had while tromping through Austin friends. Sure, we scarfed down tons of yummy tacos, Tex-Mex & the like but that's not the grub that sticks in my mind. A quiet dinner with friends at a (relatively) newly minted east side gastropub, The Good Knight, is what I find myself craving. This cozy little spot served up modest, rustic French fair & amazing old school cocktails. Most of us snacked on Flammkuchen, an Alsatian staple of rolled dough topped with crème fraîche, onions & bacon. I couldn't twist anyone's arm to share Pissaladière (a pairing of olives & anchovies on a crust). Apparently that 80's anchovy trope still holds true. 

When I recreated the two Provençal pizzas (for lack of a better term) at home I opted for blue cheese on the Pissaladière instead of my favorite salty little fish so I wouldn't be stuck eating an entire pizza & swapped raw onions for caramelized ones in the Flammkuchen to highlight the slaty bacon.

Pissaladière, for 4 - 6

1/2 c. kalamata olives

1/2 c. green olives

1 c. ricotta cheese

1/4 c. blue cheese, crumbled

2 tbsp. olive oil, divided

coarse salt

1 prepared crust*

Preheat the oven to 400F. Stretch the crust to fit a large cookie sheet (9" x 13" or so). Drizzle the crust with olive oil. Spread the crust with ricotta cheese leaving about a 1" border. Top with both olives & blue cheese. Salt & oil the crust. Bake for 15 - 20 minutes or until the crust is

golden.

Flammkuchen, for 4 - 6

3/4 c. crème fraîche

4 strips bacon, sliced

2 large onions, sliced & caramelized

3 tbsp. olive oil

coarse salt

1 prepared crust*

Preheat the oven to 400F. Caramelize the onions in olive oil over medium heat for about 20 minutes. Meanwhile, stretch the crust to fit a large cookie sheet (9" x 13" or so). Drizzle the crust with olive oil. Spread the crust with crème fraîche leaving about a 1" border. Top with both bacon & onions. Once topped, drizzle with a bit more crème fraîche. Salt & oil the crust. Bake for 15 - 20 minutes or until the crust is golden.

Kitchen to table time (not including the dough): 45 - 55 minutes

*Homemade is best & takes little time, but if you're in a hurry you can pick up store-bought dough at most grocery stores.