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Traditional tarte flambée in wood-fire oven
Traditional tarte flambée in wood-fire oven
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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:
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100 ml Sour cream
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250 ml Crème fraîche
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1 teaspoon Salt
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1 teaspoon Black pepper
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2 tablespoons Flour
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2 Onions
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200 gr Smoked bacon
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100 ml Rapeseed oil

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

Instructions:
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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.
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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.
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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.
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Take out the dough from the oven and divide it in 8.
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Roll the dough very thin on baking papers.
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Cut the onions and bacon in thin slices.
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Prepare the wood-fire oven and make sure the fire is over and the wood is only glowing before start the cooking.
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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.
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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.
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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.
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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 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.
This is a brioche that is only known and sold in the bakeries in the town Rosheim in the region Alsace in France. It is a Brioche topped with nuts and crème fraiche, which makes it a bit sweeter than the normal brioche. It has a very unique taste typically from this specific town. Can be served as a starter, appetizer or why not bring on a picnic.
This is a classical French starter or side dish made of warm goat cheese on toasted bread. It is usually served together with salad leafs, nuts or bacon. It is fast to prepare and if you want to eat a light lunch this dish is perfect. To get cheese nicely melt it is best to use a really creamy and soft goat cheese.
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