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Sunday, September 2, 2012

Flammkuchen (Tarte flambée) (Alsacian)

This is the most common traditional dish found in restaurants in this area of Germany (close to France) and also a bit deep into France near the border, all over the Alsace region that stretches in both countries.. Obviously, in German it's called Flammkuchen and in French it's called Tarte flambée  We had it both in restaurants around here and in Strassbourg as well. It comes with various toppings, but this is the Alsacian original: with onions and with little bits of shinken-wurfel (or speck wurfel in a more fat version) (bacon cubes) (or lardons in French).
Not very complicated to make, with a dough different from pizza dough (so don't try to cheat using pizza dough) and a delicious result. 
Enjoy :)

Last year: taking a break from cooking due to morning sickness :)

Ingredients (serves 2-3):
  • 125 g wheat flour
  • 25 g rye flour
  • 1/2 teaspoon salt
  • 75 ml lukewarm water
  • 5-10 g fresh yeast

  • 200 g creme fraiche (or schmand)
  • 1/3 teaspoon salt and 1/2 teaspoon pepper
  • 75 g pancetta (bacon cubes) (in French: lardons; in German: schinken wurfel or speck wurfel with more fat)
  • 1 large yellow onion

Mix the flours and salt in a bowl. Dissolve the yeast in the water and let it rest 5 minutes. Pour it in the flour and mix into a dough. Let it rise 30 minutes, then roll it out as thinly as possible in a rectangle shape, on a baking-paper lined sheet.
Preheat oven to 220 degrees C.
Spread the craime fraiche on the dough. Sprinkle with the salt and pepper:

Cut the onion into half-rings and spread around the base. Also spread the bacon cubes.

Put in the preheated oven and bake for 20 minutes. Take out, cut into squares and dig in! :)


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