Flammeküche

Flammeküche (flam-KOOSH), also known as Flammkuchen (German) and Tarte flambée (French), is a traditional dish from Alsace, a region in north-eastern France along the border with Germany and Switzerland. It is comprised of dough topped with sour cream, onions and bacon, salt and peppered to taste. Although, the recipe varies regionally in France and worldwide.
This dish contains ingredients that I have varying reactions to individually. Dough and bacon are both awesome things, great things, wonderful things! I started out afraid of onions, but have come to appreciate them and, yes, even enjoy them in most circumstances. Raw being the main exception, but they were cooked so again no problem. The only remaining ingredient is sour creme. Generally, I'm terrified of sour cream. Sour cream dip: no thanks. Sour cream on a taco: definitely not. This made me apprehensive about trying flammeküche, especially since the dough is entirely coated in it. To try flammeküche there is no escaping sour cream. However, by not trying flammeküche I miss out on so much bacon.
Truthfully, it wasn't a very tough decision. There were two factors that made it a quick, easy choice. The first and less influential was that we were guests of the Bergers and I wanted to be polite. The second was bacon. Bacon  is very influential when it comes to food. It is just that good. I tried scallops because of bacon and that is saying a lot. It was definitely bacon that tipped the balance.
It was a good thing too. Flammeküche is awesome! The bacon is great and mixes very well with the onion. Surprisingly, for me anyway, it is the sour cream that makes the difference. It bakes into the dough, so isn't the  puffy, whipped stuff I find so nasty, and provides the perfect tang. An excellent combination.
Cornelia made a comment that if you're being polite you'll try one piece, if you like it you'll have two or more. I had more, much more. I wouldn't be surprised if it was over six. I was even "persuaded" to finish it off.
This has taught me that I like sour cream in cooking, but not alone as its gloopy white self. Interesting note to end: the direct translation of the original Alsatian flammeküche is "baked in the flames" since it was just laid over the coals when the oven was at maximum heat.
VERDICT: Make! I would love to make this in our very kitchen!

photo borrowed from http://ricettedifamiglia.files.wordpress.com/2009/01/flammekueche.jpg

For more information on Alsace click here and for Flammeküche here.