Flammekueche. Flammekueche is known as a plat du pauvre — a dish of the poor — traditionally made on bread-baking day, while the villagers waited for the heat of the communal oven to abate. In a blazing wood oven, the tart takes only a minute or two to cook, but I also got excellent results with a regular oven and longer baking time. Flammekueche (), Flammkuchen (German lit. "flame cake") or tarte flambée is a speciality of the historic regions of Alsace, Saarland, Baden and Pfalz at the French-German border region.
Flammekueche is a bacon onion flatbread/pizza from Alsace.
It may be only a few ingredients, but they are transformed into a truly delicious dish!
Flammekueche is essentially a bacon onion flatbread/pizza.
You can cook Flammekueche using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients of Flammekueche
- Prepare 1 of pâte à pizza maison (cf ma technique de la pâte à pizza).
- You need of Garniture :.
- Prepare of QS lardon.
- It's of QS oignons émincés.
- It's of QS crème épaisse ou crème liquide entière épaissie.
Check out the recipe for this famous Alsace tarte flambée (flammekueche) and professional advice for the best wine-pairing. Flammkuchen, or tarte flambée, is a pizza-like flatbread topped with cream, onions, and bacon. It originated in the French region of Alsace but it is also popular all over Germany. It's a cute Alsatian word for what is known in plain French as the tarte flambée — a thin-crust pizza made with crème fraîche, sliced onions and smoked lardons and traditionally baked in a wood-burning oven.
Flammekueche step by step
- Confectionner une pâte à pizza. (cf ma technique de la pâte à pizza pour la méthodologie) https://cookpad.com/fr/recettes/11563764-pate-a-pizza.
- Préchauffer le four à 210°C. Emincer un/des oignon(s). Réaliser une béchamel avec de la crème liquide entière si vous avez pas de crème épaisse. Assaisonner avec du sel, poivre et muscade..
- Garnir la flammekueche..
- Cuire 10 min à 210°C. Déguster :).
The two names are used interchangeably given the history, shared traditions and frequently bilingual population of the area. Flammekueche was originally a regional product from the Alsace-Lorraine region on the French side of the Rhine and the Baden/Palatinate area on the German side. Flammekueche (Thin-Crusted Cheese, Onion And Bacon Tart) By Patricia Wells. French, Bacon, Cottage Cheese, Onion, Dinner, Lunch, Main Course, Side Dish. Ingredients The dough: Reviews for: Photos of John's Flammekueche.
