View allAll Photos Tagged tarteflambee
de.wikipedia.org/wiki/Flammkuchen
Flammkuchen or tarte flambée is a speciality of the historic regions of Alsace, Saarland, Baden and Pfalz at the French-German border region. It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons. It is one of the most famous specialties of the region.
Easy to make and so delicious!;-]
here is a photo of a slice so you can maybe see it better...but it still looks thinner in real life. I could always make real pizza dough and try for thinner next time to see how it goes Martin... maybe that is why they get burned edges... too thin.... hahaha.....
of course the idea was to be testing for a certain temperature of the big ovens... so they knew what they wanted and expected of the baking of their dough I suppose.
I just want it to taste good and be amazing...which it is ...welll, ...was. It's all gone now!
Check the next photo for more explanation ...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The dish was created by Germanic farmers from Alsace, Baden and the Palatinate who used to bake bread once a week. The Flammekueche was originally a homemade dish which did not make its urban restaurant debut until the "pizza craze" of the 1960s. A Flammekueche would be used to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a Flammekueche. The embers would be pushed aside to make room for the cake in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the Flammekueche would be nearly burned by the flames.[5] The result resembles a thin pizza. After the annexation of Alsace by France, the Flammekueche made its way as tarte flambée into French cuisine.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Naan Bread Flammkuchen
I cheated..... but, next time I'll make real dough...
A tiny cosy restaurant on the Quai de la Poissonnerie where you can eat a delicious Flammkuchen.
Flammkuchen (French: tarte flambée) is a speciality of Alsace. It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. It is one of the most famous specialties of the region.
What??? Yes, me too. I had no clue what it was when I first saw the name in print or read a bit about it. Here is what Wiki says ~~~~~~~~~~~~~~~~~~~
The dish was created by Germanic farmers from Alsace, Baden and the Palatinate who used to bake bread once a week. The Flammekueche was originally a homemade dish which did not make its urban restaurant debut until the "pizza craze" of the 1960s. A Flammekueche would be used to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a Flammekueche. The embers would be pushed aside to make room for the cake in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the Flammekueche would be nearly burned by the flames.[5] The result resembles a thin pizza. After the annexation of Alsace by France, the Flammekueche made its way as tarte flambée into French cuisine.
~~~~~~~~~~~~~~~~~~
It is a 'white' base on the crust.... usually Creme Fraiche in Europe...but I've never seen that here. Recipes vary and cream cheese, sour cream and yogurt all can be used instead or mixed to get a better consistency. I used a more or less half and half mixture of cream cheese and sour cream for mine.
It is usually more simple than pizza..but, you know how it goes ... first simple and then... toss on more... the more the merrier......
Such a creamy tasting bite.... mmmm thanks raist7. (of course, he made proper dough)
They do talk about the edges of the crust being almost burned...but, I don't care for that...and, took mine out when it was exactly how I like it. Golden. Golden Naan bread..... yum.....
I saw my first Flammkuchen on his Flickr site
caramelized onions, a bit of leftover tomato mix, and some chopped bits of ham....oh, a light sprinkle of grated mozzarella on top.....
very tasty. Thanks raist7 ...
okay... enough fooling around.... next time I make the real deal...
Zutaten:
Tortilla Wraps
Cherry-Tomaten in Scheiben
Rucola
Parmesan, gehobelt
Zum bestreichen:
Schmand
Crème légère (oder Créme Fraîche)
1-2 EL Schnittlauch klein gehackt
Salz + Pfeffer
Zubereitung:
Schmand und Créme Légère zu gleichen Teilen mit dem Schnittlauch vermengen.
Eventuell etwas Schnittlauch zum garnieren aufheben.
Damit die Wraps-Tortillas bestreichen.
Danach die Tomaten gleichmäßig verteilen.
Auf Backpapier im vorgeheizten Ofen für ca. 12 . 15 Minuten bei 180° C Ober-/Unterhitze ausbacken.
Zum Schluss den Rucola-Salat und den Parmesan auf dem Flammkuchen verteilen.
Fertig!
Zutaten:
Tortilla Wraps
(Rote) Zwiebel in dünnen Ringen
Schinkenwürfel
Zum bestreichen:
Schmand
Crème légère (oder Créme Fraîche)
1-2 EL Schnittlauch klein gehackt
Salz + Pfeffer
Zubereitung:
Schmand und Créme Légère zu gleichen Teilen mit dem Schnittlauch vermengen. Eventuell etwas Schnittlauch zum garnieren aufheben.
Damit die Wraps-Tortillas bestreichen.
Danach die Bacon Würfel und die Zwiebelringe gleichmäßig darüber streuen.
Auf Backpapier im vorgeheizten Ofen für ca. 12 . 15 Minuten bei 180° C Ober-/Unterhitze ausbacken.
Fertig!
Ancien restaurant de spécialités alsacienne du centre de Schilik (le petit nom de Schiltigheim) au sein d'une maison également bien alsacienne. Le Covid étant passé par là (je pense), l'enseigne n'est plus et c'est maintenant le très bon restaurant gastronomique l'Imaginaire (précédemment un peu plus loin dans la rue), qui a récupéré la place.
Info : Site du restaurant (Multi) && Merimee du bâtiment (FR)
tarte flambee - a kind of 'french pizza' made from a very thin layer of pastry topped with sour cream, chopped onions and bacon.
....goes well with a nice cold wine.
Petri MF-4
Pentax SMC 50mm 2.0
Offenblende / wide open
Paradiesfilm ISO 400
Negativscan
Ingrédients
250 g de farine
5 cl d'huile
2 oignons
140 g de lard fumé
40 g de beurre
100 g de fromage blanc
10 cl de crème fraîche épaisse
noix de muscade râpée
sel et poivre
Préparation
1 - Préparez la pâte à l'aide d'un robot ou à la main. Mélangez la farine, ½ cuillère à café de sel, l'huile et peu à peu 15 cl d'eau tiède.
2 - Travaillez quelques minutes afin d'obtenir une pâte bien élastique, pétrissez-la 5 minutes et laissez reposer 1 heure, (ou achetez les rouleaux de pâte spéciale tarte flambée ou pizza pâte fine).
3 - Préchauffez votre four à 250 degrés. Coupez le lard en fin lardons. Émincez les oignons en petites lanières. Faites-les fondre doucement 5 minutes dans du beurre, sans les colorer.
4 - Mélangez le fromage blanc et la crème, assaisonnez de sel, de poivre et de noix muscade.
5 - Sur le plan de travail fariné, étalez la pâte très finement en un grand rond d'un millimètre d'épaisseur. Posez-la sur une tôle farinée. A l'aide d'une spatule, étalez sur la pâte le mélange fromage-crème. Puis répartissez les oignons refroidis, les lardons.
6 - Laissez au four chaud pendant 15 minutes.
7 - La tarte doit être servie croustillante.
Bon appétit ;-)
Tarte flambée is an Alsatian and South German dish composed of bread dough rolled out very thin in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. It is one of the most famous specialties of the region.
Depending on the region, this dish can be called Flammekueche, Flàmmeküeche Flàmmaküacha or Flammekuechle in Alsatian, Flammkuchen in German, which means "flame cake", or in French tarte flambée, which translates as "pie baked in the flames." Contrary to what the direct translation would suggest tarte flambée is not usually flambéed, but cooked in a wood-fire oven.
Legend says that the creators of this dish were Alemannic German-speaking farmers from Alsace, Baden or the Palatinate who used to bake bread once a week or every other week. In fact, the tarte flambée was originally a homemade dish which did not make its urban debut until the "pizza craze" of the 1960s. A tarte flambée would be used to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a tarte flambée. The embers would be pushed aside to make room for the tarte in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the tarte flambée would be nearly burned by the flames. The result resembles a thin pizza. WIKIPEDIA
I had a lot of work today! I've been cooking for about..7 hours? And all that just for my little sister. It's her 14th tomorrow and she is seeing in her birthday at the moment (don't know if "to see in" makes sense here..).
Anyways, here are only a few things I made for her and her friends. This is a tarte flambée with bacon, ham, goat cheese, figs and pine nuts. It wasn't bad I must say, so it was worth the hard work.
And now I'm SO glad to just relax!! :D
In honor of Anthony Bourdain.
The commercials for the tribute marathon of "Anthony Bourdain Parts Unknown" show a clip from Berlin where Anthony asks, "What kind of food do you want to eat tonight?" and his friend says, "German, I guess." So that's what I wanted to eat tonight.
There aren't any German restaurants nearby, so I searched on "German pizza" and found listings for flammkuchen, or tarte flambée. The basics for it are creme fraiche, bacon, and onion, plus other optional toppings.
For creme fraiche, I substituted ricotta cheese, and added mushrooms to the bacon and onions, and ordered it from South Whitney Pizza in Hartford, CT. When I bit into it, I was surprised and amazed. It's one of the best combinations I've had, and I guess the real thing would be even better.
If not for Anthony's death, I wouldn't have discovered this type of pizza, so I guess it really is to die for. Even in death, he inspires adventurous dining. RIP.
Creme Double with Onions and Bacon on a very thin and crispy tarte.
The recipe can be found here.
More recipes on my blog.
Tarte Flambee ($12)
Notes: From the Alsace, here is a no-fuss, no-guss straight up Tarte Flambee. The crust is thin and crisp throughout (although the center tended to get bogged down by a little too much grease). The onions were rendered so soft that they melded in with the cheese, which, in many parts, had bubbled as to become magically indistinguishable from the crust.
I'm not sure what kind of pork product they used, but I didn't get any smokey flavor, which makes me think that it was a cured meat - pancetta (?). Regardless, I found the little slivers of pork sprinkled throughout more greasy than flavorful.
Overall, I was pleased but not terribly impressed. I found the tarte to be slightly bland - although I did enjoy the sweetness of the onions which did stand out as a result (and maybe that was the point of this tarte?).