User Login
Alsatian Flammekueche
Alsatian Flammekueche
4.2
5 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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.

Ingredient List for 2 servings:
Button Topping
Button
1000 ml Sour cream
Button
2 tablespoons Flour
Button
1 teaspoon Salt
Button
1 teaspoon Black pepper
Button
200 ml Crème fraîche
Button
200 gr Smoked pork
Button
2 Onion
Button
100 Rapeseed oil

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

Oven temperature:
250 degrees Celsius
Instructions:
Button Topping
Button
Pour the sour cream and the crème fraiche in a big bowl and stir together.
Button
Add the salt, the black pepper and the flour while stirring.
Button
Place the topping in the fridge for minimum two hours.

Button Bottom
Button
Crumb the yeast in a bowl, add some of the water and stir until the yeast is resolved. Let the yeast rest for thirty minutes.
Button
Pour the flour, salt, the yeast, water and rapeseed oil in a big bowl and work it all together to a smooth dough.
Button
Cover the bowl with a wet towel. Let the dough rest in the oven without heat for one hour.
Button
Take out the dough from the oven, divide the dough in seven balls.
Button
Start the oven at 250 degrees Celsius.
Button
Roll the dough very thin on a baking paper like a pizza dough.
Button
Cut the onions in thin slices.
Button
Cut the smoked pork or bacon in thin small pieces.
Button
Spread the topping liquid evenly on the bottoms.
Button
Sprinkle the pork and onion evenly on the flammekueche.
Button
Sprinkle rapeseed oil on the top.
Button
Put the first flammekueche in the middle of the oven for fifteen minutes.
Button
Take the flammekueche from the oven and cut it in six to eight slices and serve it immediately.

A selection of recipes from the same country.
This recipe is from France , Alsace.
Scallops with Chicory leaves
Scallops with Chicory leaves
This scallop dish is perfect during the late autumn though it is served together with vegetables of the season. Is possible to serve as a starter or a main dish depending on the situation. For a starter reduce the numbers of scallops per person to 2.
Tarte Flambée forestière
Tarte Flambée forestière
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.
Apple and raisin buns
Apple and raisin buns
These buns have a fun name and are easy to do. These are typical French buns that you find at the bakery shops. In French they are called "Escargots (Meaning snails!) aux pommes et raisins". You can serve them with a coffee in the afternoon or maybe eat them for breakfast during the weekend.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.