Better, easier and quicker than a pizza. The Flammekueche is just calling so many good memories. Alsace is an extraordinary region neither French nor German the culture and the food are very interesting. I say it as objective judge of the culture not because half of my family is coming from this area 😛
The wine is delicious, the food is delicious and very different from other French areas and the environment a large change of scenery! I remember going with my parents when I was a girl and I loved trying the food in the Winestub, name of the local restaurants. My great pleasure was that during our week of holiday, I knew that we would have some Flammekueche at least one time.
The Flammekueche is a very thin tart cover with cream and fresh cheese, bacon and onions. This tart is traditionally cook in a wood fire made with vine wood. The taste of the burned bits from the fire gives a very unique taste to the tart. The Flammekueche is an old dish that was prepared in Alsatian farm. The aim was to share a warm and nutritious dish between the workers of the farm. There is a sweet version of this tart as well made with apple or plum and cream usually flambéed with local alcohol. Yum! I’m salivating.
If you wish to eat a real “flamma”, you need to ask locals for a specialized restaurant where it will be served within the tradition.
Unfortunately, it has been a while since I haven’t been there and this easy recipe is a simple and quicker way to fly back to my memories.
By November 12, 2013Published:
- Yield: 2 medium tart (2 or 4 Servings)
- Prep: 30 mins
- Cook: 10 mins
- Ready In: 40 mins
Alsatian flambéed Tart - Onion and bacon Tart
- 250 gr Flour
- 5 cl Rapeseed Oil
- 1 pinch Salt
- 10 cl Water
- 3 Medium onions
- 100 gr Diced bacon
- 10 cl Crème fraîche
- 50 gr Cottage cheese in Alsatian: Bibeleskäse
- Salt and pepper
- Preheat your oven at 220ºC. First prepare the dough. In the bowl of the stand mixer, mix the flour, the rapeseed oil, the salt and the water. Work the dough until you feel some resistance (like for the bread). The dough is ready to be used.
- Cut the onions finely in thin strips and cook them in pan with a little oil until tender (don't caramelize or brown them). Mix the cream, the cottage cheese, the nutmeg and salt & pepper together
- Cut the dough in 2. Roll the dough until very thin (the thiner the better) = 1mm. Spread the cheese on top. Spread the onions on top and finally the bacon.Some variation add some cheeses such as brie or camembert or reblochon but it is not the real deal! 🙂
- Put the Tart for 10 mins in the oven. If the onion are still not "burned". I mean some pieces a bit burned... Put the tart under the grill for a few minutes.