User Login
Tarte Flambée forestière
Tarte Flambée forestière
4.2
8 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
This is a homemade family recipe of another version of the famous Alsatian Flammekueche called Tarte Flambée forestière. This version of the famous tarte flambée has mushrooms on top of it. It has a crispy bottom and a creamy top.

Ingredient List for 2 servings:
Button Topping
Button
1000 ml Sour cream
Button
200 ml Crème fraîche
Button
50 gr Mushrooms
Button
2 tablespoons Flour
Button
1,5 Onions
Button
1 teaspoon Salt
Button
1 teaspoon Black pepper
Button
100 ml Rapeseed oil
Button
200 gr Smoked pork

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

Oven temperature:
250 degrees Celsius
Instructions:
Button Topping
Button
Mix sour cream and crème fraîche in a big bowl.
Button
Add the salt, pepper and the flour while stirring slowly.
Button
Place the bowl with the liquid in the fridge for approx. one hour.

Button Bottom
Button
Crumb the yeast in a big bowl, add some water and stir it together so it is lump free. Let the yeast rest for thirty minutes.
Button
Mix flour, salt and pepper in a bowl.
Button
Add the water and the yeast in the flour and work it to shiny and smooth dough.
Button
Let the dough rest in the bowl with moist towel on top in the oven. Don´t start the oven while the dough rest in it.
Button
Take out the dough from the oven divide it in eight equal balls.
Button
Roll the dough in very thin round bottoms. Place the bottoms on baking paper.
Button
Cut the smoked pork, the onions, and the mushrooms in thin small pieces.
Button
Take out the liquid from the fridge and spread it evenly on the eight bottoms.
Button
Spread evenly the onions, smoked pork and the mushrooms on the bottoms.
Button
Sprinkle the rapeseed oil on the tarte flambées.
Button
Put the tarte flambée in the middle of the oven for twenty minutes.
Button
Take out the first tarte flambée and serve it directly.
Button
Place the second tarte flambée in the oven while eating the first one.

A selection of recipes from the same country.
This recipe is from France , Alsace.
Creamy Parsnip and Lemon soup
Creamy Parsnip and Lemon soup
A homemade lemon and parsnip soup is easy and quick to prepare. The parsnip gives a sweet taste to the lemon and leek combination. If you like the soup sweeter take a bit less of the lemon juice instead.
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.
Bouchées à la Reine
Bouchées à la Reine
Bouchées à la Reine, one of the traditional French dishes are made with crispy puff pastry shells containing a creamy sauce with veal and chicken and several vegetables. This dish is perfect in the autumn or for the end year celebrations. The combination of cooked puff pastry and the sauce will be a favorite for all gourmets. This recipe is made of a lighter sauce than most common ones.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.