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If you’re looking for a dish that’s as simple as it is delicious, look no further than Tarte Flambée (Elsässer Flammkuchen). Originating in the Alsace region of France, this thin, crispy flatbread topped with creamy, savory goodness is perfect for any occasion—whether it’s a casual dinner or a centerpiece for a cozy gathering.
With its rich history, rustic charm, and incredible flavors, Flammkuchen is more than just food; it’s a taste of Alsatian tradition. And the best part? It’s surprisingly easy to make at home!
What is Tarte Flambée?
Tarte Flambée, which translates to “flame cake,” hails from Alsace, a region nestled on the French-German border. This dish was originally created by farmers who used leftover bread dough to test the temperature of their wood-fired ovens. The thinly rolled dough would cook quickly, crisping up beautifully in the intense heat, making it a practical yet delicious tool for gauging the oven’s readiness.
Traditionally, Flammkuchen is topped with crème fraîche, onions, and bacon—ingredients that were readily available on the farm. Over time, it transitioned from a utilitarian dish to a beloved regional specialty. Today, variations abound, with toppings ranging from mushrooms and cheese to smoked salmon, but the classic version remains timeless.
Ingredient Notes for Tarte Flambée (Elsässer Flammkuchen)
- Flour: The foundation of the dough, providing structure and a thin, crispy crust. All-purpose flour works best.
- Water: Binds the dough ingredients together, making it pliable and easy to roll.
- Egg Yolk: Adds richness and elasticity to the dough, making it easier to roll out thinly.
- Olive Oil: Enhances dough texture and flavor while adding suppleness.
- Salt (for Dough): Balances the flavors in the dough and boosts taste.
- Crème Fraîche: A creamy, tangy base topping that pairs beautifully with savory ingredients.
- Bacon: Traditionally thinly sliced or diced, bacon provides a smoky, salty flavor.
- Onions: Thinly sliced onions add sweetness and depth as they caramelize slightly in the oven.
- Salt (for Crème Fraîche): Lightly seasons the crème fraîche for a balanced flavor base.
- Pepper: Freshly ground pepper adds subtle heat and enhances the dish’s overall flavor.
How To Make Tarte Flambée (Elsässer Flammkuchen)
Prepare the Dough
- Combine the flour, water, olive oil, egg yolk, and salt in a large bowl. Mix until a dough forms, then knead until smooth.
- Wrap the dough in plastic foil and let it rest for 30 minutes to relax the gluten, making it easier to roll out thinly.
Prepare the Toppings
- Thinly slice the onions and chop the bacon into small pieces.
- Season the crème fraîche with a pinch of salt and mix well.
Roll Out and Assemble
- Preheat your oven to 250°C (480°F) and place a baking steel or stone inside to heat thoroughly.
- Divide the dough into four pieces. Roll each one out very thinly into an oval or rectangular shape.
- Spread a thin, even layer of the seasoned crème fraîche over the dough.
- Scatter the onions and bacon evenly on top. Finish with a sprinkle of freshly ground pepper from a pepper mill.
Bake
- Carefully transfer the Flammkuchen to the hot baking steel (use parchment paper or a pizza peel for ease).
- Bake for about 6 minutes, or until the edges are golden and crisp.
Serve
- Optionally, garnish with chopped spring onions or a sprinkle of Parmesan cheese for an added touch.
- Serve immediately while hot and enjoy the authentic taste of Alsace!
A Slice of History, A Bite of Heaven
Making Flammkuchen isn’t just about the food—it’s about connecting with a rich culinary heritage. Alsace, with its unique blend of French and German influences, has given us this comforting dish that’s endlessly versatile yet steeped in tradition.
The dough is delightfully crisp, the crème fraîche is creamy and indulgent, and the combination of onions and bacon offers a savory balance that’s hard to resist. Whether you’re looking to impress dinner guests or simply enjoy a slice of Alsatian life, this recipe is a perfect choice.
Tips for the Perfect Flammkuchen
- Get the dough thin: Flammkuchen is all about the crispy crust. Roll your dough as thin as possible to achieve the perfect crunch.
- Use high heat: A hot baking steel or stone is key to replicating the traditional wood-fired oven experience.
- Experiment with toppings: While the classic combination is a must-try, feel free to get creative with mushrooms, Gruyère cheese, or even figs and goat cheese for a sweet-savory twist.
Tarte Flambée (Elsässer Flammkuchen)
Ingredients
For the Dough:
- 220g flour
- 100ml water
- 1 egg yolk
- 2 tbsp olive oil
- 1/2 tsp salt
For the Toppings:
- 200ml crème fraîche
- 250g bacon (diced)
- 2 onions (thinly sliced)
- Salt to season the crème fraîche
- Freshly ground pepper to taste
Instructions
- Combine the flour, water, olive oil, egg yolk, and salt in a large mixing bowl. Mix the ingredients together until a dough forms, then knead until smooth. Wrap the dough in plastic foil and let it rest for about 30 minutes.
- Thinly slice the onions and dice the bacon. Season the crème fraîche with a pinch of salt and mix well.
- Preheat your oven to 250°C (480°F) and place a baking steel or pizza stone inside to heat. Divide the dough into four portions. Roll each portion out very thinly into an oval or rectangular shape.
- Spread a thin, even layer of the seasoned crème fraîche over each piece of dough. Distribute the diced bacon and sliced onions evenly on top. Finish by grinding fresh pepper over the toppings using a pepper mill.
- Carefully transfer the Flammkuchen onto the hot baking steel (use parchment paper or a pizza peel if needed). Bake for about 6 minutes, or until the edges are golden and crispy.
