Flammekueche in the Maximus wood-fired oven

For the dough

• 150 g T55 flour
• 60 g cold water
• 25 g rapeseed oil
• 1 pinch of salt

For the topping

• 100 g Munster, cut into pieces
• 50 g fromage blanc + 50 g thick cream (crème épaisse), lightly peppered
• 100 g smoked lardons
• 100 g onions
• 1 egg yolk

Preparing the dough

1. Light the Maximus oven right at the start: it needs to reach over 400°C with flames for cooking.
2. Pour the flour onto the work surface, make a well and pour in the oil. Mix, then add the water gradually.
3. Knead for about 5 minutes until you have an elastic dough (check the gluten development). Leave to rest for 35 to 40 minutes in a cool place (or overnight for more flavour).
4. Roll out the dough with a rolling pin to a thickness of about 1 mm, giving it a quarter turn each time. Place on the floured peel.

Topping and baking

1. Mix the fromage blanc, the thick cream (crème épaisse), the egg yolk and the pepper. Slice the onions into thin strips.
2. Spread the cream mixture over the dough. Scatter over the onions, then the smoked lardons, then the pieces of Munster.
3. Bake at over 400°C with flames for 2 to 3 minutes. Turn during cooking. Take out as soon as the base is nicely golden. Serve immediately!