Flammekueche

Flammekueche, also known as Tarte flambée, is a traditional Alsatian dish that has gained popularity in other regions, including Lorraine, Germany, and beyond. This dish is reminiscent of a thin-crust pizza, but with distinct ingredients and preparation methods that give it a unique flavor and texture. The name "Flammekueche" translates to "flame cake" in English, reflecting its traditional cooking method, where it was baked in a wood-fired oven.

Ingredients and Preparation

The base of Flammekueche is a thin, rolled-out dough made from flour, water, salt, and sometimes a small amount of oil. Unlike pizza, this dough does not contain yeast, resulting in a crisp and thin crust. The traditional topping consists of a mixture of fromage blanc or crème fraîche, thinly sliced onions, and small pieces of bacon or lardons. The ingredients are spread over the dough, which is then baked at a high temperature until the crust is crispy and the toppings are lightly browned.

Variations

While the classic Flammekueche remains popular, various regional and contemporary variations have emerged. These can include the addition of mushrooms, leeks, cheese (such as Munster), and even seafood in some coastal areas. The vegetarian version often omits the bacon, offering a lighter alternative.

Cultural Significance

Flammekueche is more than just a dish; it is a symbol of Alsatian culture and tradition. It is often enjoyed in a convivial setting, shared among friends and family. This dish is particularly popular in wine-growing regions, where it is commonly served in winstubs (traditional Alsatian taverns) alongside local wines.

Serving

Traditionally, Flammekueche is served freshly baked and sliced into rectangular pieces. It pairs excellently with Alsatian white wines, such as Riesling or Gewürztraminer, which complement the creamy, savory flavors of the dish.

See Also

• Alsatian cuisine
• Pizza
• Crème fraîche
• Fromage blanc

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