Flammekuche (Tarte flambée) is an Alsatian-Mosellan (East of France) dish. It’s typical and so delicious you’ll not regret to try this french recipe !! Flammekuche is the word in alsatian, a language still spoken in Alsace, mostly by the elders. In french we say Tarte flambée, it means flamed tart.
Preparation: 20minutes + 1h resting time
Cooking time: 8 minutes
For the pastry (You can also buy it)
- 500g flour
- 5g bread raising yeast
- 25cl water
- 25g butter
- 1 pinch of salt
For the filling
500g fromage frais
300g streaky bacon, cut into lardon
100g Munster cheese
Preparation of the flammekuche (tarte flambée in french)
Mix the yeast with the water until it dissolves.
Knead it with the flour and the salt by hand or using an electric mixer until you get a ball of dough. Add the softened butter. The dough should become smooth.
Leave to rest for 1 hour.
In the meantime, chop and cook the onions in a frying pan with a bit of oil, until they are transparent but not golden. Set aside.
Mix the fromage frais with the cream, and season lightly with salt and pepper.
After an hour’s resting, roll out the pastry. The pastry must be as thin as possible. Give it a rectangular shape.
Arrange a few spoonfuls of the cream mix on the pastry. Spread the onions evenly on top, then the bacon. Cut the Munster cheese into rough pieces and sprinkle on top.
Cook under the grill at 200°C for 8 minutes.
Enjoy this delicious flammekuche during the winter with a good glass of a Riesling, or Pinot gris (alsatian wine) and some friends !