Maybe sometimes you're looking for a simple idea for a weekday dinner, but don't feel like pizza or pasta?
Flammeküche will take this thorn out of your foot. The taste is crazy, the dough is super simple to make and I'm sure you can find all the ingredients at home.
What is it ?
The Flammekueche, flammeküche or flammenküeche is a fine savoury tart found in Alsace, French region and in the German cuisine of the adjacent regions.
It consists of a thin layer of dough; flour, neutral oil, water; a mixture of thick fresh cream and cottage cheese, called Bibeleskäs, on which raw onion and bacon are placed.
It is traditionally baked in a bread oven, but you can also make it in your own oven.
3 tips to know
Finelly you will roll out
Roll out as finely as possible the dough. Between two and three millimetres.
Even finer you will cut
Slice the onions really fine. Indeed, they will undergo only one cooking, that of the oven. They will only cook 3 minutes at 536°F.
To ignite you will not have to
The pie is not flambéed in the sense of adding alcohol to it and lighting it. It is the flames of the oven that lick and blacken the edges of the tart. It is the oven that now "flames" the tart thanks to the extreme heat.
I want to customize it
You are reckless and you are tackling a sensitive subject. The Alsatians will tell you, that there is only one acceptable recipe; dough, Bibeleskäs, bacon and onions. If necessary, they will accept a version with munster cheese on top.
But hey, I'm not Alsatian so I'll give you other ideas to vary the pleasures:
- gratinée with emmental cheese;
- au gratin with munster cheese;
- some mushrooms;
- with salmon;
- shavings of fresh foie gras,
- Alsatian sauerkraut and Knack sausage,
- with smoked duck breast,
So that' s it for the salty version. You can imagine others, obviously.
And you can of course go for the sweet version:
- some plums quetsches,
- with pears,
And you can imagine flambéing it, for real this time, with schnapps or Calvados.
What to serve with?
I serve it with a green salad in winter with walnuts, or even grilled pumpkin. And of course with a summer vegetable salad in the summertime.
You can also serve it as an aperitif.
You'll see, it will be the delight of all your guests!
Last but not least, cut it into pieces and eat it with your fingers, taking care to roll your piece into a tube. It's up to you to keep this tradition alive.Print