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Flammekueche (Alsatian, Standard German: Flammkuchen), or tarte flambée (French), is a specialty of the region of Alsace,[1] german-speaking Moselle, Baden and the Palatinate.[2] 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.

Flammekueche

Alternative names	Flammkuchen, Flàmmeküeche, Flammkuche
Place of origin	Upper Rhine Valley, (Alsace, France; Baden and the Palatinate, Germany)
Main ingredients	Bread dough, fromage frais or crème fraîche, onions, lardons
Variations	Au Munster, gratinée, forestière, sweet
Cookbook: Flammekueche   Media: Flammekueche

The name of the dishes varies in local dialects; it is called Flàmmeküeche,[3] or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian - compare (standard-)German Flammkuchen. All these names translate as "pie baked in the flames". Contrary to what the direct translation would suggest, tarte flambée is not flambéed but is cooked in a wood-fire oven.[4]

Varieties

There are many variations of the original recipe in terms of the garniture. The standard variations are:[4]

• Gratinée: with added Gruyère cheese;
• Forestière: with added mushrooms;
• Munster: with added Munster cheese;
• Sweet: dessert version with apples and cinnamon, or blueberries, and flambéed with Calvados or another sweet liqueur.

History

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.

See also

• List of bread dishes
• Zwiebelkuchen
•  Food portal

References

На других языках

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- [en] Flammekueche

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[ru] Тарт фламбе

Тарт фламбе́ (эльз. Flammekueche, нем. Flammkuchen, фр. tarte flambée, букв. «пылающий пирог») — блюдо эльзасской, а также южнонемецкой (алеманнской) кухни, представляющее собой плоский открытый пирог, похожий на пиццу. Традиционная начинка тарт фламбе — белый сыр (похожий на мягкий творог) или крем-фреш, лук и кусочки сала или бекона, однако сейчас эльзасские и южнонемецкие рестораны предлагают тарт фламбе с самой разной начинкой, например, с курицей, рыбой, с морепродуктами, а также сладкие тарт фламбе (фламмкухен, дюннеле, диннетте) с фруктами.

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