Tarte flambée

Tarte flambée is a dish originating from the Alsace region of France. It is also known in Alsatian as Flammekueche, in German as Flammkuchen, and in English as Flame cake or Flaming tart. The dish is a type of thin crust pizza baked in a wood-fired oven, traditionally topped with fromage blanc or crème fraîche, thinly sliced onions, and lardons.

History

The origins of Tarte flambée are traced back to the Alsace region, which has been under both French and German control throughout history. The dish was traditionally cooked in a wood-fired oven after the bread baking was done for the day. The residual heat in the oven would cook the Tarte flambée quickly, resulting in a crispy, thin crust.

Preparation

The base of the Tarte flambée is a thin layer of dough, traditionally made from bread dough. The dough is rolled out very thinly, then topped with fromage blanc or crème fraîche. Thinly sliced onions and lardons, which are small strips of pork fat, are then added. The Tarte flambée is then baked in a very hot, wood-fired oven until the crust is crispy and the toppings are lightly browned.

Variations

There are several variations of Tarte flambée. The Gratinée version includes grated cheese on top, the Forestière includes mushrooms, and the Sweet version is topped with apples, cinnamon, and flambéed with Calvados or another type of fruit brandy.

In popular culture

Tarte flambée is a popular dish in both France and Germany, and has gained popularity in other parts of the world as well. It is often served at traditional Alsatian festivals and events.

See also

• Pizza
• Alsatian cuisine
• French cuisine
• German cuisine

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