Flammekueche
Flammekueche comes from Alsace in eastern France, on the German border. In my previous blog, l'Alsace , we discovered that the boarder has shifted several times between France and Germany. As a result, Alsace has developed a unique identity, with its own language and specialities including dishes such as choucroute garnie , (sauerkraut), Munster cheese and Flammekueche amongst others, The name translates literally as “flame cake,” but flammekueche neither is a cake, nor is it flamed! The tart is actually a cross between a savoury tart and a pizza, a thin sheet of unleavened dough spread generously with crème fraîche, and sprinkled with slivered onions and bacon. The result is a delicious crisp-chewy crust topped with tangy cream, and salty smoky pork. Serves 4 as a main course Serves up to 12 as a snack Cooking time: 10 to 12 minutes INGREDIENTS For the dough 250g/9oz plain flour, sifted, plus extra for dusting ½ tsp salt 150ml/5fl oz tep