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Alsatian Flammekueche
Alsatian Flammekueche
4.2
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This is a traditional recipe of the famous Alsatian flammekueche also known as tarte flambée that my grand-parents used to do every Sunday. They are traditionally baked in a wood-fire oven which makes a crispy bottom with slightly burned edges with a creamy topping. But don´t worry with modern ovens they are also easy and tasty to prepare. Using a wood-fire oven was part of the Sunday evening entertainment at my grand-parents.

Ingredient List for 2 servings:
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1000 ml Sour cream
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2 tablespoons Flour
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1 teaspoon Salt
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1 teaspoon Black pepper
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200 ml Crème fraîche
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200 gr Smoked pork
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2 Onion
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100 Rapeseed oil

Button Bottom
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700 gr Flour
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1 teaspoon Salt
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1 tablespoon Rapeseed oil
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25 gr Yeast
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500 ml Water

Oven temperature:
250 degrees Celsius
Instructions:
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Pour the sour cream and the crème fraiche in a big bowl and stir together.
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Add the salt, the black pepper and the flour while stirring.
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Place the topping in the fridge for minimum two hours.

Button Bottom
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Crumb the yeast in a bowl, add some of the water and stir until the yeast is resolved. Let the yeast rest for thirty minutes.
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Pour the flour, salt, the yeast, water and rapeseed oil in a big bowl and work it all together to a smooth dough.
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Cover the bowl with a wet towel. Let the dough rest in the oven without heat for one hour.
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Take out the dough from the oven, divide the dough in seven balls.
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Start the oven at 250 degrees Celsius.
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Roll the dough very thin on a baking paper like a pizza dough.
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Cut the onions in thin slices.
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Cut the smoked pork or bacon in thin small pieces.
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Spread the topping liquid evenly on the bottoms.
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Sprinkle the pork and onion evenly on the flammekueche.
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Sprinkle rapeseed oil on the top.
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Put the first flammekueche in the middle of the oven for fifteen minutes.
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Take the flammekueche from the oven and cut it in six to eight slices and serve it immediately.

A selection of recipes from the same country.
This recipe is from France , Alsace.
Gluten free Tarte flambée
Gluten free Tarte flambée
This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
French cheese cake
French cheese cake
A traditional French cheese cake is made with a pie bottom and has a high fluffy cream cheese filling. This pie crust is made with some cacao powder which makes the cake different from its original.
Bearnaise sauce
Bearnaise sauce
To make your own homemade Bearnaise sauce has a reputation to be extremely difficult and complicated. With this recipe the sauce is both easy and quick to prepare, and will impress your dinner guests. It fits nicely together with French fries and meat.
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