Flammekueche (Tarte flambée)
A thin-crust pizza-like dish topped with crème fraîche, onions, and lardons (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.
Flammekueche, also known as Tarte Flambée, originates from the Alsace region of France, bordering Germany. Historically, it was a farmer's dish, used to test the heat of wood-fired ovens before baking bread. The thin dough would quickly show if the oven was at the correct temperature.
Flammekueche is deeply ingrained in Alsatian culture and is often associated with conviviality and sharing. It is a popular dish served in restaurants, wine bars (Winstubs), and festivals throughout the Alsace region.
Social Gathering Dish
Flammekueche is typically served on a wooden board and shared among a group of people, encouraging conversation and togetherness. It is common to order several different variations to sample and share.
Alsatian Wine Pairing
Flammekueche is often enjoyed with a glass of local Alsatian wine, such as Riesling, Sylvaner, or Pinot Blanc. The crisp acidity of these wines complements the richness of the dish.
Regional Identity
Flammekueche is a strong symbol of Alsatian identity and culinary heritage. It is a dish that locals are proud to share with visitors, showcasing the region's unique gastronomic traditions.
The flavor profile of Flammekueche is savory and subtly smoky, characterized by the creamy richness of crème fraîche, the sharp bite of onions, and the salty, smoky flavor of lardons.
The foundation is a very thin, crispy crust that provides a neutral base. Crème fraîche adds a tangy and rich creaminess, contrasting with the crispiness of the base. Thinly sliced onions introduce a pungent sharpness that balances the richness. Lardons, small pieces of salt-cured pork belly, contribute a smoky, salty, and savory depth. Pepper is frequently added for a subtle spice.
Dough Thinness
The key to authentic Flammekueche is the incredibly thin crust. Roll the dough as thinly as possible without tearing it. This ensures a crispy texture when baked.
Crème Fraîche Quality
Use high-quality, full-fat crème fraîche for the best flavor and texture. It should be thick and slightly tangy.
Oven Temperature
Bake Flammekueche in a very hot oven (ideally 450-500°F or 230-260°C) to achieve a crispy crust and quickly cook the toppings. A pizza stone or baking steel can help retain heat.
Lardon Preparation
Render the lardons slightly before adding them to the Flammekueche to release their flavor and ensure they are cooked through. You can do this in a pan over medium heat.
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