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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

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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.
This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.
A homemade recipe of French snails with the traditionally garlic and parsley butter. This is a classic French dish that you can find in restaurants all over France. The recipe use Madeira jelly, but if you can´t find any it is possible to use normal jelly and add some Madeira abstract. That way you still get the perfect taste of your snails.
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
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