Flammenkeuche (Tarte Flambée) | Kitchn

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The title interprets literally to “flame cake,” but flammekueche is neither a cake, nor is it on fireplace. As a substitute, it really is a cross among a savory tart and a pizza, a skinny sheet of unleavened dough unfold generously with crème fraîche, and sprinkled with slivered onions and bacon. The outcome is a examine of contrasts: crisp-chewy crust, tangy cream, and nuggets of salty, smoky pork.

Flammekueche — or, as it really is known in French, “tarte flambée” — comes from Alsace in jap France, on the German border. In the earlier 150 many years, the location has shifted several instances among France and Germany, labeled as war spoils. As a outcome, Alsace has developed a special identity, with its possess language (very similar to Swiss-German) and a robust, gradual-simmered cuisine that incorporates dishes like choucroute garnie, or homemade sauerkraut generously festooned with ham, sausages, and other cuts of cured pork.

Flammekueche is known as a plat du pauvre — a dish of the inadequate — typically designed on bread-baking working day, though the villagers waited for the heat of the communal oven to abate. In a blazing wood oven, the tart will take only a minute or two to cook dinner, but I also acquired superb benefits with a common oven and lengthier baking time. Ordinarily topped with soured cream (or crème fraîche), lardons, and thinly slivered onions, some Alsacians also like to incorporate a sprinkle of Emmenthal cheese (they phone this version la gratinée), and/or a sprinkle of thinly sliced mushrooms (termed la forestière). Individually, I come across added toppings make the tart far too significant, bordering on soggy, and I want the pure, clear flavors of the initial. For a vegetarian version, I in some cases change the bacon with smoked Gouda, which lends a wealthy, smoky taste.

In Alsace, flammekueche is often eaten as a first course, cut into squares, and shared with a substantial group as element of a larger feast. But it really is also delicious as a uncomplicated supper, with green salad on the facet. And for the reason that the dough is unleavened, there is certainly no want to wait for it to rise, making this a truly brief food to assemble.

Flammekueche from Alsace (Tarte Flambée)

Serves four to six

For the dough:
two cups all-reason flour

three tablespoons canola, vegetable, or olive oil


1 teaspoon kosher salt


two/three cup area temperature water, divided

For the toppings:
1 medium yellow onion

four ounces sliced bacon (about three 1/two strips)


1/two cup bitter cream or crème fraîche


1/two teaspoon kosher salt

Black pepper
Nutmeg

Optional toppings:
four ounces white button mushrooms, thinly sliced

1/two cup grated Emmental cheese

Make the dough: Area the flour, oil, and salt in a substantial bowl and stir to merge. Applying a fork or dough whisk, bit by bit stir in 1/two cup of the water. Carry on including drops of water right until the mixture sorts a shaggy dough. (You may not want all the water.)

Convert the dough out on to a clear, floured work surface together with any loose flour in the bowl. Knead right until all the flour is integrated and the dough loses its stickiness and will become clean and elastic, about 1 minute. Protect the dough loosely with plastic wrap or a clear kitchen towel though planning the toppings.

Arrange a rack in the center of the oven and heat to 500ºF. Line a baking sheet with parchment paper.

Peel the onion, quarter it, and slice it into paper-skinny slivers. Cut the bacon strips into 1/four-inch-thick strips termed lardons set equally aside.

Area the bitter cream, salt, pepper, and a tiny sprinkle of nutmeg in a tiny bowl and stir to merge. Taste and season with a lot more salt, pepper, or nutmeg as wanted set aside.

Roll the dough out on a floured work surface into an oval measuring about 10 inches wide by 16 inches very long. Transfer the dough to the parchment-lined baking sheet.

Spread the bitter cream mixture evenly above the dough, leaving a 1/two-inch border. Sprinkle with the onions, adopted by the bacon lardons. If you might be working with them, sprinkle with the mushrooms, adopted by the cheese.

Bake right until the tart is well-browned, the bacon fat has began to render and sizzle, and the tart’s edges have turned golden and crisp, about 20 minutes. Remove to a slicing board, slice into squares, and serve instantly.

Recipe Notes

  • Vegetarian version: Swap the bacon with 1/two cup grated smoked cheese, these types of as smoked Gouda.
  • Storage: Leftovers can be saved in an airtight container in the fridge for up to three times. Reheat in a 350ºF oven for five minutes.

A Culinary Tour de France!

Join Kitchn and celebrated foodstuff writer Ann Mah as we choose a tour of France’s tastiest areas. On this vacation, we’re skipping Ile-de-France, home of the metropolis of light, and celebrating the meals and flavors of Occitania, Côte d’Azur, Normandy, Brittany, and Alsace. We will cook dinner our way as a result of an iconic dish from each individual location and check out how they’ve helped France gain its status as a person of the gastronomic hubs of the earth.

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