Flammekueche Alsacienne Recipes

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FLAMMKUCHEN/FLAMMEKUECHE (TARTE FLAMBEE)



Flammkuchen/Flammekueche (tarte flambee) image

This pizza-like dish from Alsace/neighboring Germany is made from a short list of ingredients but is packed with flavor.

Provided by Caroline's Cooking

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 cup all purpose flour (140g plain flour)
1 tbsp oil ((olive oil/vegetable oil as you prefer))
1/4 tsp salt
1/4 cup water (60ml, or a little more as needed)
2 oz bacon (65g)
1/2 onion (medium)
1/2 tbsp butter
3 tbsp creme fraiche
1 pinch nutmeg
1 pinch salt
1 pinch pepper

Steps:

  • Mix together the flour, oil, salt and water in a bowl. If it's too dry and won't come together, add a little more water, but it will be a relatively dry dough. Kneed for a minute then set aside while you prepare the toppings.
  • Preheat the oven to 450F/230C. Line a large baking sheet/tray (half sheet) with parchment.
  • Cut the bacon in to thin strips ('lardons') and cook in a small skillet/frying pan over a medium heat until they are just starting to brown. Remove from pan and set aside.
  • Add the onions to the pan, along with the butter, and cook a few minutes until the onions have softened but are only just browning.
  • Add the nutmeg, salt and pepper to the creme fraiche and mix well.
  • Roll the dough out on a lightly floured surface into a circle/oval as thin as you can (around 1/8in/3mm).
  • Transfer the dough to the lined baking sheet then spread the creme fraiche over the top, leaving a space around the edge without any topping.
  • Spread over the sauteed onions then top with the bacon, spreading them as evenly as you can. Top with the gruyere then bake for around 10 minutes until the edges are lightly brown and crisp and the toppings are just starting to color.

Nutrition Facts : Calories 480 kcal, Carbohydrate 51 g, Protein 11 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 36 mg, Sodium 541 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)



Tarte Flambee (Alsatian Bacon & Onion Tart) image

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 40m

Yield 4

Number Of Ingredients 8

12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
  • Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
  • Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  • Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  • Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g

TARTE FLAMBéE (ELSäSSER FLAMMKUCHEN)



Tarte Flambée (Elsässer Flammkuchen) image

This recipe is from an area in France that is at the border of Germany and used to belong to Germany. The dish is popular in both countries and there are as many variations as families that make it. Eat it as a snack or add a green salad and maybe a hard boiled egg and you have the perfect summer lunch.

Provided by Bellinda

Categories     German

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

200 g flour (about7 oz)
2 tablespoons oil
125 ml water
1 pinch salt
1 tablespoon butter
200 g creme fraiche (or sour cream)
200 g onions, sliced
100 g bacon, sliced thin
salt and pepper

Steps:

  • Preheat oven to the highest temperature possible.
  • Thoroughly mix flour, oil,water and salt to make a dough (should not be sticky) and roll out as thin as possible.
  • Optional:Melt the butter in a pan, add onions and sweat for just a couple of minutes. Add bacon, stir and heat through. If you slice everything thin you don't have to sautée it before putting it on.
  • Spread creme fraiche on top of dough, then spread onions and bacon on top of it. Season with salt and pepper.
  • Put in the oven and bake for about 10-15 minutes. Once the bread looks crispy it's done.
  • SUGGESTIONS: Tastes great with a glass of white wine.
  • Thin out the sour cream with a bit of cream.
  • You could add cumin or grated cheese.
  • Top with olives,tomatoes and bacon instead of onions. Or top with spinach,garlic tomatoes and sheep's cheese.
  • You could even make a sweet version and top with thinnly sliced apples and cinnamon sugar on top of the creme fraiche.

FLAMMKUCHEN (TARTE FLAMBEE)



Flammkuchen (Tarte Flambee) image

Flammkuchen, or tarte flambée, is a pizza-like flatbread topped with cream, onions, and bacon. It originated in the French region of Alsace but it is also popular all over Germany. Like other onion pies, Flammkuchen is mostly eaten in autumn, served with a glass of new white wine.

Provided by Trinity

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 2h

Yield 4

Number Of Ingredients 16

3 cups all-purpose flour
3 tablespoons all-purpose flour
1 (.25 ounce) package active dry yeast
1 cup lukewarm water
1 pinch white sugar
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 ounces bacon strips, diced
3 onions, cut in half and thinly sliced
¾ cup heavy cream
2 tablespoons heavy cream
¾ cup sour cream
½ teaspoon freshly ground black pepper
½ teaspoon salt
1 tablespoon finely chopped parsley

Steps:

  • Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast, 3 to 4 tablespoons of the lukewarm water, and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy, about 10 minutes.
  • Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined. Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball.
  • Loosely cover dough with a clean dish towel and let rise in a warm, dry place until doubled in volume, about 30 minutes.
  • Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt, pepper, and parsley.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet.
  • Bake in the preheated oven until golden brown and crisp, about 20 minutes. Repeat with the other 2 dough pieces.

Nutrition Facts : Calories 995 calories, Carbohydrate 96.8 g, Cholesterol 119.3 mg, Fat 58.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 25.6 g, Sodium 1282 mg, Sugar 7.9 g

FLAMMKUCHEN AKA TARTE FLAMBéE (AUTHENTIC RECIPE)



Flammkuchen aka Tarte Flambée (Authentic Recipe) image

Tarte Flambée or Flammkuchen (known as German pizza in the US) is a thin flatbread topped with creme fraiche, thinly sliced onions and smoked bacon lardons. Traditionally it is baked at extremely high temperatures in wood-fired ovens. This recipe is designed for baking in a home oven.

Provided by CraftBeering

Categories     Beer Garden Menu

Time 1h50m

Number Of Ingredients 15

2 tsp active yeast, pizza yeast preferred*
1/2 tbsp sugar
1 cup warm water
2 1/2 cups all-purpose flour, (or half rye flour, half all-purpose flour)**
1 tsp kosher or sea salt
1 tbsp olive oil
1 tbsp clarified butter or cooking oil
3 onions
6 oz smoked bacon, thick cut, not too fatty
7 oz creme fraiche or sour cream
1 large egg yolk
1 tsp salt
1/2 tsp pepper
1 tsp nutmeg
1 tsp caraway seeds (optional)

Steps:

  • Sift the flour. Combine the yeast, sugar and water in a bowl and let the yeast activate.
  • Add the flour, salt and oil and mix until a dough forms.
  • If using a stand-up mixer, let it work on the dough for a couple of minutes.
  • If kneading by hand, knead actively onto a floured surface for 5 minutes.
  • Cover the dough and let rest in a warm spot for about 1 hour.
  • In the meantime cut the bacon into small, thin strips and thinly slice the onions.
  • Heat the clarified butter or cooking oil over medium heat and cook the bacon until it just begins to get crispy. Move it to drain over a paper towel.
  • In the same pan with the grease left from the bacon, saute the onions. When translucent move away from the heat and let them cool off.
  • Mix the creme fraiche or sour cream with the yolk, salt and pepper, nutmeg.
  • Heat the oven to 425 F.
  • Knead the dough for a minute and divide it into portions (8 for appetizer sized or 4 for bigger flammkuchen).
  • Roll out the dough pieces thinly and place then onto parchment paper lined baking sheets.
  • Spread creme fraiche mixture over each tart, top with onions, bacon and sprinkle with caraway seeds. Bake for 20 minutes or until the edges begin to darken.
  • Serve right away.

Nutrition Facts : Calories 739 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fiber 4.7 grams fiber, SaturatedFat 15.3 grams saturated fat, ServingSize 1, Sodium 160 grams sodium, Sugar 5.5 grams sugar

TARTE FLAMBEE



Tarte Flambee image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 4 small pizzas

Number Of Ingredients 16

1 teaspoon creme fraiche
Thyme leaves
2/3 pound thick-cut bacon, cut into 1/2-inch pieces
2 large yellow onions, julienned
Coarse salt and freshly ground black pepper
1/2 cup creme fraiche
1 large egg
1/4 teaspoon ground coriander
2 1/2 ounces Comte cheese, finely grated
1 tablespoon packed fresh thyme leaves, plus more for garnish
1/2 teaspoon active-dry yeast
1/2 teaspoon sugar
1/2 cup plus 2 tablespoons warm water
1 1/2 cups all-purpose flour, plus more for work surface
3/4 teaspoon coarse salt
Olive oil, for bowl

Steps:

  • Make the dough: In a medium bowl, whisk yeast and sugar into warm water to dissolve. Let stand until foamy, about 5 minutes. Add flour and salt and stir with a wooden spoon until a shaggy dough is formed. Knead on a lightly floured work surface until dough is slightly tacky. Be careful not to incorporate too much flour while kneading.
  • Lightly oil a large bowl. Transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until nearly doubled in size, 1 to 1 1/2 hours.
  • Place a pizza stone on floor of a gas oven (remove racks) or bottom rack of an electric oven. Preheat oven to 475 degrees for at least 45 minutes.
  • Make the topping: Place bacon in a medium skillet and cook over medium-high heat, stirring, until lightly browned and crispy, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
  • Drain all but 1 tablespoon bacon fat and place skillet over medium-low heat. Add onions and season with salt and pepper; cook, stirring occasionally, until soft and translucent, about 12 minutes. Remove onions from heat and set aside to cool.
  • In a small bowl, mix together creme fraiche, egg, and coriander; season with salt and pepper. Set aside.
  • Punch down dough to deflate; divide into 4 equal pieces. Working with one piece of dough at a time (keeping remaining dough pieces lightly covered with plastic), roll out dough on a lightly floured work surface into a rectangle about 10 inches by 8 inches, stretching with fingers if necessary. Using a pizza cutter trim a scant 1/8 inch from edges to make even.
  • Transfer dough to a lightly floured pizza peel or the back of a baking sheet. Using an offset spatula, spread one-quarter of the creme fraiche mixture evenly over dough, spreading as close to the edge as possible. Top with one-quarter of the bacon, onions, cheese, and thyme.
  • Gently shake pizza on peel to ensure that pizza will slide easily onto pizza stone. Open oven door and align the front of the peel with the back of the stone; swiftly jerk peel backward to release pizza onto one side of the stone. Bake, rotating with a large spatula halfway through, until crust is crispy and golden, 8 to 10 minutes.
  • Remove pizza from oven and top with additional creme fraiche and thyme leaves. Repeat process with remaining pieces of dough. Cut into squares and serve immediately.

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