Flammekueche

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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 tepid water

     2 tbsp sunflower oil

 For the topping

 160g/5½oz smoked bacon lardons

250g/9oz full-fat crème fraîche

1 large onion, very thinly sliced

250g/9oz Emmental or Gruyère, or a mixture, grated

Whole nutmeg, for grating

Salt and freshly ground black pepper

 

METHOD

·         To make the dough, mix the flour and salt together in a bowl, then add the water and oil and bring together to make a dough. Transfer to a floured work surface and knead well. Roll the dough into two thin rectangles, each measuring around 25cmx28cm/10inx11in.

·         To make the topping, dry fry the bacon lardons in a frying pan until the fat renders out and they are golden-brown. Drain on kitchen paper.

·         Preheat the oven to 230C/210C Fan/Gas 8 and line two large flat baking trays with baking paper. Place the dough rectangles on the trays.

·         Spread the crème fraîche over the dough leaving a little border around the edges. Scatter over the onion, dot with the lardons and sprinkle liberally with Emmental. Season with salt, pepper and a grating of nutmeg.

·         Bake for 10–12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions. Serve immediately.

 

My tips:

·         A crispy fresh Sylvaner wine matches the tart beautifully well

·         Thinly sliced sauté mushrooms can be added as an extra topping

·         The tart is delicious served as a canapé with a drink, a starter, or a main course garnished with salad.

 

 

 

 

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