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Alsatian Tarte Flambée (Flammekueche) - Volcanic Selections
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Alsatian Tarte Flambée (Flammekueche)

By June 19, 2020 October 6th, 2020 26 Comments

Looking for the perfect snack to pair with your next bottle of Alsatian wine? This easy-to-make tarte flambée is just the ticket. Known locally as flammekueche (‘flame cake’), this oven-baked Alsatian delight is as simple as it is delicious — think of it as French pizza with a German twist. Flammekueche were originally created to test the temperatures of wood-fired ovens in kitchens across the region, though today, these dairy-filled flatbreads are enjoyed by the masses, no heat assessment  required.

Follow the recipe below to create a lip-smacking, Alsatian-inspired happy hour at home.

Alsatian Tarte Flambée (Serves 2)

Ingredients

Crust/Dough:

  • 1 cup of all-purpose flour
  • 3/4 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon olive oil

Filling:

  • 1/2 pound of bacon 
  • 2 small onions
  • 1/4 cup creme fraiche
  • 1/4 cup fromage blanc (ricotta can work)
  • Olive oil
  • Salt & Pepper
  • Pinch of nutmeg (optional)
  • Fresh chives (optional)

Method

Crust/Dough:

  1. Preheat the oven to 400 degrees. Cover a baking sheet or oven rack with parchment paper.
  2. Whisk flour, baking powder, and salt together in a bowl and set aside. In a separate bowl, whisk olive oil and ¼ cup of water together. 
  3. Gradually add dry ingredients to wet ingredients to create dough.
  4. Dust the table surface with flour and knead the dough until a uniform texture is achieved (1-3 minutes). Roll out to an oval shape and place on paper. 

Filling:

  1. Chop bacon into large chunks. In a medium skillet, add olive oil to the pan and fry until crisp. Remove from pan and pat off excess oil. 
  2. Chop onions and add to the same pan. Season with salt and sautée until golden brown. 
  3. In a bowl, combine creme fraiche, fromage blanc, salt, pepper, and nutmeg. Spread on dough.
  4. Sprinkle bacon and onions on top of the spread.
  5. Bake in the oven until golden brown (approx. 20 to 25 minutes). Sides of the crush should begin to crisp and turn golden brown.
  6. Remove tarte from the oven and finely chop chives. Garnish on top and cut into 2-inch wide pieces.

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