User Login
Tarte Flambée forestière
Tarte Flambée forestière
4.3
7 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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.

Ingredient List for 2 servings:
Button Topping
Button
1000 ml Sour cream
Button
200 ml Crème fraîche
Button
50 gr Mushrooms
Button
2 tablespoons Flour
Button
1,5 Onions
Button
1 teaspoon Salt
Button
1 teaspoon Black pepper
Button
100 ml Rapeseed oil
Button
200 gr Smoked pork

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

Oven temperature:
250 degrees Celsius
Instructions:
Button Topping
Button
Mix sour cream and crème fraîche in a big bowl.
Button
Add the salt, pepper and the flour while stirring slowly.
Button
Place the bowl with the liquid in the fridge for approx. one hour.

Button Bottom
Button
Crumb the yeast in a big bowl, add some water and stir it together so it is lump free. Let the yeast rest for thirty minutes.
Button
Mix flour, salt and pepper in a bowl.
Button
Add the water and the yeast in the flour and work it to shiny and smooth dough.
Button
Let the dough rest in the bowl with moist towel on top in the oven. Don´t start the oven while the dough rest in it.
Button
Take out the dough from the oven divide it in eight equal balls.
Button
Roll the dough in very thin round bottoms. Place the bottoms on baking paper.
Button
Cut the smoked pork, the onions, and the mushrooms in thin small pieces.
Button
Take out the liquid from the fridge and spread it evenly on the eight bottoms.
Button
Spread evenly the onions, smoked pork and the mushrooms on the bottoms.
Button
Sprinkle the rapeseed oil on the tarte flambées.
Button
Put the tarte flambée in the middle of the oven for twenty minutes.
Button
Take out the first tarte flambée and serve it directly.
Button
Place the second tarte flambée in the oven while eating the first one.

A selection of recipes from the same country.
This recipe is from France , Alsace.
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.
This version of the Christmas cookies bredele is a bit different than the most common ones that you will find in the region Alsace in France during Christmas time. Every family have their own tradition of which cookies are to be consider as classical for them. These pumpkinseed cookies can be made six to eight weeks before Christmas. This way they can be kept in a tin box, to let them get the right consistence before they will be eaten.
A homemade recipe of a sandwich cake with pear, nuts and Roquefort cheese. It is a French cake that has its origin from 1925. If you like a mixture of sweet and salty, this is a cake is for you. You can serve it as aperitif, mingle food or for brunch depending on the occasion.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.