Alsatian Tarte Flambée
The dish Tarte Flambée (Flame Pastry/Flammkuchen in German) is a one of the most famous specialties of German-French border region around Alsace.
The Tarte Flambée (often called: The French Pizza), or more precisely, the Alsatian Tarte Flambée is a homemade dish created by Farmers who used to bake bread once a week, with the dish being named after the way of the dough preparation and the baking process. In the Alsace region the bread used to be baked in a wood-fired oven, which was always a special day of the week. As a piece of bread dough was pulled to a thin pancake, quickly spread with some Creme Fraiche or Sour Cream, covered with a few pieces of bacon and onion rings, pushed to check the baking heat in the oven.
The flames licked around the Tarte (Flammkuchen/Tarte Flambée), with the dough soil showing brown spots and a crispy edge after baking the tarte like this a few minutes. That was then the right baking temperature to then quickly insert the bread in the wooden oven for a final short moment to be ready to eat. The resulting Tarte Flambée taken out of the oven is resembling a thin pizza, and is always consumed with much enjoyment.
Along with the tarte flambée with bacon and onions, in Alsace additionally tarte flambée with gently sweetened creme fraiche, slim apple or pear slices and also a little cinnamon sugar are sprayed over it. Promptly after the tarte flambée is obtained of the stove, it is blown out with some calvados or various other alcohol, lit (flamed) as well as offered quickly.
Meanwhile, there are many other varieties of topping, but a thin yeast dough base and a creme fraiche or quark mixed spread, as well as a high oven temperature, are mandatory for a real Alsatian Tarte Flambée. The tarte flambée succeeds very well on a well preheated brick.
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