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Tarte Flambée forestière
Tarte Flambée forestière
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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:
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1000 ml Sour cream
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200 ml Crème fraîche
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50 gr Mushrooms
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2 tablespoons Flour
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1,5 Onions
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1 teaspoon Salt
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1 teaspoon Black pepper
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100 ml Rapeseed oil
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200 gr Smoked pork

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

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

Button Bottom
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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.
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Mix flour, salt and pepper in a bowl.
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Add the water and the yeast in the flour and work it to shiny and smooth dough.
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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.
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Take out the dough from the oven divide it in eight equal balls.
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Roll the dough in very thin round bottoms. Place the bottoms on baking paper.
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Cut the smoked pork, the onions, and the mushrooms in thin small pieces.
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Take out the liquid from the fridge and spread it evenly on the eight bottoms.
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Spread evenly the onions, smoked pork and the mushrooms on the bottoms.
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Sprinkle the rapeseed oil on the tarte flambées.
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Put the tarte flambée in the middle of the oven for twenty minutes.
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Take out the first tarte flambée and serve it directly.
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Place the second tarte flambée in the oven while eating the first one.

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This recipe is from France , Alsace.
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