User Login
Traditional tarte flambée in wood-fire oven
Traditional tarte flambée in wood-fire oven
4.7
3 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
This is a homemade Alsatian tarte flambée made in an wood-fire oven according to ancient traditions. A tarte flambée was made from the the bread dough leftovers by farmers wives. The farmers had the tarte flanbée for lunch the day after out in the fields. It is tradition to eat it with the hands folded together, and of course tastes delicious !!

Ingredient List for 8 servings:
Button Topping
Button
100 ml Sour cream
Button
250 ml Crème fraîche
Button
1 teaspoon Salt
Button
1 teaspoon Black pepper
Button
2 tablespoons Flour
Button
2 Onions
Button
200 gr Smoked bacon
Button
100 ml Rapeseed oil

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

Instructions:
Button Topping
Button
Start to prepare the topping by pouring the sour cream, Crème fraîche, salt, pepper and the flour in a bowl and mix together. Place the bowl in the fridge for minimum 2 hours.
Button
Now it is time to make the dough by crumble the yeast in a bowl. Add water so it is covering the yeast, and stir together until the yeast is resolved. Let the yeast rest for thirty minutes.
Button
Pour the rest of the water, salt, flour and the rapeseed oil and mix together to a smooth dough. Cover the bowl with a wet towel and let it rest for minimum hour in the oven without any heat.
Button
Take out the dough from the oven and divide it in 8.
Button
Roll the dough very thin on baking papers.
Button
Cut the onions and bacon in thin slices.
Button
Prepare the wood-fire oven and make sure the fire is over and the wood is only glowing before start the cooking.
Button
Place the dough on a dough spatula with a long handle. Spread topping evenly on top. Place some of the oven and bacon, and sprinkle rapeseed oil on it.
Button
Place the dough on a dough spatula with a long handle. Spread topping evenly on top. Place some of the oven and bacon, and sprinkle rapeseed oil on it.
Button
Place it gently in the wood-fire oven for approx 5 minutes, take it out and turn it and place it back in the oven for approx 5 minutes. Be careful to look all the time so it doesn't get to burn.
Button
Cut the tarte flambeé in 6 and serve it immediately, be careful not to burn your self.

A selection of recipes from the same country.
This recipe is from France , Alsace.
This is a dessert made with fresh pears, but instead of making a classic sugar syrup, it's made with read wine. The pears can be used as a stuffing in a boar or a deer, but use the sauce instead of the coulis on the side of the dish.
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.
Kougelhopf is a dry cake which originates from Alsace in France. It has a brown outside that is covered with icing sugar. The cake is often eaten together with coffee or tea, but can be served at breakfast as well. This is the traditional recipe of the cake with raisins, but other variations with almonds, or fruits can also be found.
Translate
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.