TARTE FLAMBéE (ELSäSSER FLAMMKUCHEN)
This recipe is from an area in France that is at the border of Germany and used to belong to Germany. The dish is popular in both countries and there are as many variations as families that make it. Eat it as a snack or add a green salad and maybe a hard boiled egg and you have the perfect summer lunch.
Provided by Bellinda
Categories German
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to the highest temperature possible.
- Thoroughly mix flour, oil,water and salt to make a dough (should not be sticky) and roll out as thin as possible.
- Optional:Melt the butter in a pan, add onions and sweat for just a couple of minutes. Add bacon, stir and heat through. If you slice everything thin you don't have to sautée it before putting it on.
- Spread creme fraiche on top of dough, then spread onions and bacon on top of it. Season with salt and pepper.
- Put in the oven and bake for about 10-15 minutes. Once the bread looks crispy it's done.
- SUGGESTIONS: Tastes great with a glass of white wine.
- Thin out the sour cream with a bit of cream.
- You could add cumin or grated cheese.
- Top with olives,tomatoes and bacon instead of onions. Or top with spinach,garlic tomatoes and sheep's cheese.
- You could even make a sweet version and top with thinnly sliced apples and cinnamon sugar on top of the creme fraiche.
FLAMMKUCHEN (TARTE FLAMBEE)
Flammkuchen, or tarte flambée, is a pizza-like flatbread topped with cream, onions, and bacon. It originated in the French region of Alsace but it is also popular all over Germany. Like other onion pies, Flammkuchen is mostly eaten in autumn, served with a glass of new white wine.
Provided by Trinity
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast, 3 to 4 tablespoons of the lukewarm water, and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy, about 10 minutes.
- Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined. Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball.
- Loosely cover dough with a clean dish towel and let rise in a warm, dry place until doubled in volume, about 30 minutes.
- Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt, pepper, and parsley.
- Preheat oven to 425 degrees F (220 degrees C).
- Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet.
- Bake in the preheated oven until golden brown and crisp, about 20 minutes. Repeat with the other 2 dough pieces.
Nutrition Facts : Calories 995 calories, Carbohydrate 96.8 g, Cholesterol 119.3 mg, Fat 58.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 25.6 g, Sodium 1282 mg, Sugar 7.9 g
TARTE FLAMBéE (FRENCH) OR FLAMMEKUECHE (GERMAN)
Tarte flambée is an Alsatian dish composed of thin bread dough rolled out in a circle or a rectangle, which is covered by crème fraîche, onions and bacon. It is one of the most famous gastronomical specialties of the region. Depending on the area of the region, this dish can be called in Alsatian: flammekueche, in German: Flammkuchen, or, in French: tarte flambée. Flammekueche dates back to the fifteenth or sixteenth century. Legend says that the creators of this dish were those Alsatian farmers who used to bake bread once a week. A tarte flambée would be used to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a tarte flambée. The embers would be pushed aside to make room for the tarte in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the tarte flambée would be nearly burned by the flames. The name itself comes from this method of baking, the English translation of the original Alsatian name meaning "baked in the flames".
Provided by swissms
Categories Pork
Time 4h25m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Dough:.
- Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.
- When the starter is light and bubbly, mix the beer and milk into the mixture.
- Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.
- Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.
- Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.
- Heat the oven to 450 degrees.
- Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet.
- Alsatian Tarte Flambee:.
- Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.
- Combine the crème fraîche, fromage blanc, salt, pepper, and nutmeg. Add the cooled onion.
- Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.
- Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.
- Baking:.
- Bake for 20 minutes, or until the tart is lightly browned.
- Variation - Arugula Tarte Flambee:.
- Instead of preparing the traditional Alsatian topping, proceed with baking the crust. Once the crust is baked, toss 2-3 handfuls of arugula with lemon vinaigrette. Top with shaved gruyere, olives and tomato.
Nutrition Facts : Calories 669.7, Fat 40.1, SaturatedFat 18.6, Cholesterol 99.2, Sodium 1087.1, Carbohydrate 63.8, Fiber 2.7, Sugar 4.6, Protein 12.7
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