Saturday, September 17, 2011

France: Alsatian Tarte Flambée ("Flammekueche")

When we were living in Lausanne, we sometimes used to go to a microbrewery, Les Brasseurs, which has a nice selection of Flammekueche on their menu. When I asked HubbyGrouch to make a suggestion for this week's meal plan, he asked for the classic version of this delicious treat. Flammekueche are a classic French dish from the region of Alsace. The kitchen of that region is known for its wines and hearty, down-to-earth dishes that go with it. Though people in the US seem to be "obsessed" with French cooking, it seems to me that this French region is rather neglected, culinary-wise. This dish is prepared as easily as a pizza. The only part that is a little bit tricky is getting the dough really thin. Then just add the toppings and pop the flammekueche in the oven. I am sure I will prepare those again this winter.

Ingredients (for 3 flammekueche):
300 g all-purpose flour
1/2 tsp active dry yeast
200 ml lukewarm water
1 tsp salt
200 g onion, very thinly sliced
150-200 g sliced bacon, coarsely chopped
250 g sour cream
125 g heavy cream
ground nutmeg
freshly ground black pepper
salt

For the dough, mix together flour, yeast, water, and salt. Knead until smooth. Shape into a ball and let rest, covered, in a warm, dry spot, until the dough has doubles its volume. Preheat oven to 480F. Knead the dough briefly, then divide into 3 parts. Spray three pizza trays with oil. On a lightly floured surface, roll and/or stretch the dough into very thin circles, about 11-12 inch in diameter. (Fold 1/2 inch of the edge to the middle, the turn dough over onto the pizza trays. Your edges might already be a bit thicker than the rest of the dough circle. In that case, you can skip this step.) Whisk together sour cream and heavy cream. Spread onto dough. Top with onions, then bacon. Sprinkle with pepper, nutmeg, and a little salt. Drizzle with a little oil if desired. (I think the bacon has enough fat.) Bake in the oven for about  15 minutes, until bacon and dough are crisp. If you bake 2 flammekueche at the same time, switch positions after 7-8 minutes. Enjoy with a glass of Riesling and a side salad.


3 comments:

  1. looking forward to see the recipe looks wonderful
    regards Akheela
    torviewtoronto and createwithmom

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  2. I might have to make a version of this (without the bacon) in honor of my Alsatian origins. Sounds wonderful!

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  3. I can't say that I've ever had a pizza like this. It's sounds wonderful - but then it does have bacon. :)

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