Flammekuchen (Flammekueche, Flammekueche, Flammenkueche and Flammenkueche are also accepted in Le Robert’s French dictionaries) is a traditional specialty of the Franco-German border region, that is Alsace-Lorraine on one side, Baden-Württemberg and Rhineland-Palatinate on the other. It is also known as tarte flambee, especially outside the region, although there is no alcohol involved in its production – as the name suggests, it is a cake that is quickly baked in a hot oven, and very much like a pizza. a non-Italian combination of pork and sour cream. Here you will find the classic Tarte Flambee recipe and some variations.
Classic tarte flambee recipe (Alsatian pizza with cream cheese, onion and bacon)
It looks like a pizza, it cooks like a pizza, but don’t make the mistake of thinking it’s a pizza. The tarte flambée recipe is made with Alsace flatbread, cream cheese, thinly sliced raw onions and bacon. It is as much as German-French. This method offers a classic pie made in a very thin pizza dough and baked in the oven under a preheated steel or pizza stone.
Ingredients for 4 and 6 servings:
240 g cream cheese
240 g fresh cream
kosher salt and freshly ground black pepper
A pinch of freshly ground nutmeg
1 pizza dough, divided into 4 equal parts, cooked and ready for stretching and filling
flour, for dusting
1 medium white or yellow onion, thinly sliced
120 g bacon, cut crosswise into thin strips
- Place the baking sheet on a rack 15-20 cm from the grill and preheat the oven to 280°C (or as high as possible) for one hour.
- Meanwhile, in a large bowl, beat the cream cheese and fresh cream until well combined. Season with salt and pepper and stir in the nutmeg.
- Place 1 piece of dough on a lightly floured work surface. Using your hands and/or a rolling pin, shape the dough into a thin 10″ x 5″ oval shape. Put the dough on a pizza plate.
- Turn on the cloth at the top. Spread one-fourth of the cream cheese mixture over the dough, leaving a 1/2-inch border.
- Top with a small handful of onion, followed by a small handful of bacon. Slide the pizza onto the baking stone and bake until the top is browned and the crust is golden and puffed (3 to 5 minutes). Serve immediately and repeat with the remaining egg and toppings.
Oven steel or brick
Prepare a variation with salmon
Ingredients for 4 servings:
Tarte flambé fresh base package 1 340 g
200 g fresh cream
200 g of smoked salmon, cut into pieces
1 small red onion, halved and thinly sliced
1 tablespoon capers (on top), drained (or more)
small bunch of dill, chopped
Freshly ground pepper to taste
- Preheat the grill for 5 minutes and then lightly coat the grill surface with heat-resistant oil.
- Meanwhile, prepare the toppings so that you can add them to the tarte flambée quickly and easily while it is baking, and spread each base of the tarte flambée with crème fraîche (1.5-2 tablespoons).
- Place two of the Flammkuchen bases on the grill, reduce the heat and spread the salmon, onion, capers and dill. Season with freshly ground pepper.
- Grill for 3 minutes, then increase the heat slightly and grill for another 2 minutes, until the bottom is golden and crispy.
- Remove from grill, serve and enjoy!
The famous French chef uses puff pastry
A famous and lamented chef Michel Roux suggests using puff pastry in his book The Essence of French Cooking, and Gabriel Kreuther, a native of Niederschäffolsheim and now collecting Michelin stars in New York, makes a type of bread made with baking powder. it has risen and is enriched with egg yolk. Puff pastry, although a very easy option if you buy it ready-made, makes it a different cake. And the yolk makes the crust too soft and fluffy for this task. The closest land that can be enjoyed in Alsace comes from the local winegrowers’ association. It uses plain flour and a little oil, but no leavening agent, giving it a crunchy texture that makes it the perfect foil for the rich dairy and pork above.
Flammkuchen Hints by Felicity Cloake
Felicity Cloake is a food and drink writer and the author of six cookbooks. She was previously recognized as Food Writer of the Year by the Food Writers of the Guild. Here are some of his tips and advice.
You can probably buy a great egg at your local supermarket. Whatever you use, remember that this dish is traditionally meant to be baked in a toaster oven, so like pizza, you’ll need to turn on your appliance. It is also good to heat the baking sheet, cook the base in the center before baking the edges.
If this were a pizza, it would be a Pizza Bianca, replacing the familiar tomato sauce with milk. Roux uses double cream with a dash of lemon juice to simulate the tangy richness of fresh cream. But if the latter, which is thicker and more interesting, is available, we would choose it instead. Vins d’Alsace, the wine region’s official website, mixes cream with fromage blanc, a milky young cheese with mild acidity. After much experimentation, other cooks have drained whole Greek yogurt as an imperfect substitute, or you can try cream cheese.
No fresh cream? Make like Michel Roux and use double cream with lemon juice. Interestingly, Frédérique Froidevaux, a textile designer and blogger from Strasbourg, advises her figure watchers to use a mixture of half fresh cream and half cream cheese for a lighter result, explaining that the cheaper cream cheese was used on its own. However, if you don’t add a lot – and we don’t think you need a lot – there’s no need to dilute it. We would mix it with other toppings before spreading it, so it spreads better and the onion doesn’t dry out. So you can prepare this traditional Tarte Flambee recipe in different variations. Enjoy!