[stir it up]

I'll let cape chef advise on the others. On the Alsatian Flammekueche, you could just buy the puff pastry, I recommend to really check the ingredients of it and try to get one as close to all butter as possible. There are some out there with godawful oils and no butter in them and a taste to match, if you want it closer to scratch, try to get all butter or the closest to that. I would get the flat sheets and cut it "rustic" by hand, fluted pastry wheel or however you like, rather than pre-fab rounds.