Flammekueche
Traditional Alsatian flatbread, thinly rolled dough topped with crème fraîche, onions, and lardons.
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, originated in the Alsace region of France, bordering Germany. Historically, it was a simple, rustic dish created by farmers to test the heat of their wood-fired ovens before baking bread. The thin dough would quickly cook, indicating the oven was at the optimal temperature.
Flammekueche is deeply embedded in Alsatian culture, representing a symbol of regional identity and culinary tradition.
Celebration and Sharing
Flammekueche is often enjoyed as a communal dish, meant for sharing among family and friends. It's commonly found in traditional 'Winstubs' (wine taverns) and festivals throughout Alsace.
Regional Identity
The dish is a strong symbol of Alsatian heritage and culinary distinctiveness, distinguishing the region from its French and German neighbors.
Wine Pairing
It is traditionally enjoyed with local Alsatian wines, particularly Riesling or Pinot Blanc, which complement the dish's richness and savoriness.
Flammekueche offers a savory and slightly smoky flavor profile, characterized by creamy richness and the salty tang of bacon.
The core flavors come from the crème fraîche, which provides a tangy, creamy base. Onions add a sweet and pungent counterpoint, while the lardons (small pieces of bacon) contribute saltiness, smoky notes, and a delightful crispy texture. The thin, slightly charred crust provides a neutral backdrop, allowing the toppings to shine. Variations exist, sometimes including cheese like Munster or Gruyere for added depth.
Dough Thinness
The dough should be rolled extremely thin – almost translucent. This ensures a crispy texture and prevents it from becoming doughy.
Crème Fraîche Quality
Use high-quality crème fraîche for the best flavor and texture. Full-fat crème fraîche will provide a richer and more authentic taste.
Oven Temperature
A very hot oven is crucial for achieving the characteristic charred edges and crispy crust. Preheat your oven to its highest setting, ideally with a pizza stone.
Lardon Preparation
Render the lardons slightly before placing them on the Flammekueche. This will release some of the fat and ensure they become crispy during baking.
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