Tarte flambée
Traditional Alsatian flatbread topped with crème fraîche, onions, and bacon.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tarte flambée, also known as Flammkuchen in German, originates from the Alsace region of France (and parts of Germany, particularly Baden). Historically, it was a farmer's dish, a way to test the heat of a wood-fired oven before baking bread. The thin dough would cook quickly, indicating if the oven was at the right temperature.
Tarte flambée is deeply rooted in Alsatian culture, representing simplicity, resourcefulness, and communal eating.
Regional Specialty
It's considered a quintessential dish of the Alsace region, often enjoyed in traditional winstubs (wine taverns) or at home.
Social Dish
Tarte flambée is typically served whole and shared among a group, fostering a sense of community and conviviality. It is often part of festive gatherings or casual meals.
Winstubs Association
Winstubs are traditional Alsatian wine taverns, and tarte flambée is a staple on their menus, perfectly complementing the local wines.
Tarte flambée offers a delightful balance of creamy, savory, and slightly smoky flavors.
The base of crème fraîche provides a rich, tangy creaminess that contrasts beautifully with the salty, smoky bacon (lardons). The thinly sliced onions add a subtle sweetness and sharpness, complementing the other elements. The thin, crispy crust provides a neutral canvas that allows the flavors of the toppings to shine.
Dough Thinness
The dough should be rolled out very thinly, almost paper-thin, to ensure a crispy crust. A thicker dough will result in a softer, less traditional tarte flambée.
Crème Fraîche Quality
Use high-quality crème fraîche for the best flavor and texture. Full-fat crème fraîche is recommended for its richness and ability to withstand the high heat of the oven.
Oven Temperature
A very hot oven is crucial for achieving a crispy crust. Preheat your oven to the highest possible temperature, ideally around 450-500°F (230-260°C).
Bacon Preparation
Use bacon lardons (small, thick-cut bacon pieces) if possible. If using regular bacon, cut it into small pieces and cook slightly before adding it to the tarte flambée. This will ensure that it cooks evenly and crisps up nicely.
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