Flammekueche

A traditional Alsatian dish

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A traditional Flammekueche being baked in a wood-fired oven

Flammekueche (also known as Tarte Flambée) is a traditional dish from the Alsace region of France. It is similar to a thin-crust pizza and is made with a thin layer of dough covered with a mixture of crème fraîche, onions, and lardons.

History

Flammekueche originated in the rural areas of Alsace, where it was traditionally prepared by farmers. The dish was originally made to test the heat of a wood-fired oven. A small piece of dough was rolled out and placed in the oven to gauge the temperature. If the dough cooked quickly and evenly, the oven was ready for baking bread. Over time, this practice evolved into a popular dish.

Preparation

The preparation of Flammekueche involves rolling out a very thin layer of bread dough. The dough is then spread with a mixture of crème fraîche and fromage blanc, seasoned with salt, pepper, and nutmeg. Thinly sliced onions and lardons (small strips of bacon) are scattered on top.

The Flammekueche is traditionally baked in a wood-fired oven at a high temperature, which gives it a characteristic crispy texture. The baking process is quick, usually taking only a few minutes.

Variations

While the traditional Flammekueche is made with onions and lardons, there are several variations of the dish:

• Gratinée: Topped with grated cheese, usually Gruyère or Emmental.
• Forestière: Includes mushrooms in addition to the traditional toppings.
• Munster: Features Munster cheese, a strong-smelling cheese from the Alsace region.

Cultural Significance

Flammekueche is a staple in Alsatian cuisine and is often served in winstubs, traditional Alsatian wine bars. It is typically enjoyed with a glass of Alsatian wine, such as Riesling or Gewürztraminer.

Related pages

• Alsatian cuisine
• Pizza
• Crème fraîche
• Lardons