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Tarte Flambée forestière
Tarte Flambée forestière
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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:
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1000 ml Sour cream
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200 ml Crème fraîche
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50 gr Mushrooms
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2 tablespoons Flour
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1,5 Onions
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1 teaspoon Salt
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1 teaspoon Black pepper
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100 ml Rapeseed oil
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200 gr Smoked pork

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

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

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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.
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Mix flour, salt and pepper in a bowl.
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Add the water and the yeast in the flour and work it to shiny and smooth dough.
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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.
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Take out the dough from the oven divide it in eight equal balls.
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Roll the dough in very thin round bottoms. Place the bottoms on baking paper.
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Cut the smoked pork, the onions, and the mushrooms in thin small pieces.
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Take out the liquid from the fridge and spread it evenly on the eight bottoms.
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Spread evenly the onions, smoked pork and the mushrooms on the bottoms.
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Sprinkle the rapeseed oil on the tarte flambées.
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Put the tarte flambée in the middle of the oven for twenty minutes.
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Take out the first tarte flambée and serve it directly.
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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.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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