This recipe for flammekuchen is so easy and foolproof we use it almost weekly.
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Strasbourg, France. On a trip through Europe, we spent a few days in Strasbourg, France.
Strasbourg, located in Alsace in France, is an ancient city with an exciting history. Founded by the Romans, the city has been at the center of some of European history’s most important moments. Strasbourg is a historic city located near the border with Germany. It’s the capital of the Alsace region and is known for its beautiful architecture and cultural diversity. The city is home to a number of UNESCO World Heritage Sites, including the Grande Ile, which is a well-preserved medieval town center. It is a modern city known for its Gothic cathedral as well as its charming canals and cobblestone streets. We were visiting in October, so the leaves were changing color and the town was lovely. It is surrounded by a canal, bordered by half timber houses and lots of trees, so it looks beautiful in the fall.
Strasbourg is also known for its gastronomy. The city is full of traditional restaurants and bakeries serving up delicious French and German dishes like choucroute garnie (sauerkraut with meat) and flammekueche (Alsatian tarte flambee). The unique Alsatian cuisine, combines French and German flavors into hearty dishes.Its culinary specialties include choucroute garnie (sauerkraut with pork and sausages), and baeckeoffe (a potato, onion and meat casserole). Additionally, Strasbourg is home to numerous bakeries featuring French pastries and breads.
While we were in Strasbourg, we discovered Flammekuchen, also called tarte flambé, a very popular dish. Much like a pizza with creme fraîche, lardons, sautéed onions, gruyere cheese and nutmeg.
Flammekuchen is an iconic dish from the Alsace region of France, Germany and Switzerland. This dish is a delicious thin-crust pizza-style flatbread topped with crème fraîche, bacon lardons, onions and various other toppings. Flammekuchen dates back to the late 18th century and was a common meal for farmers in the region who would use their wood-fired ovens to make their own flatbreads. It is still popular in the region today, especially as a snack at beer gardens, and is seen as a symbol of Alsatian culture. The name “Flammekuchen” comes from the German words “Flamme” (flame) and “Kuchen” (cake), and refers to the fact that it is traditionally cooked in a wood-fired oven. It is traditionally served as an appetizer or a light meal, best served warm straight out of the oven. Flammkuchen can also be served cold and cut into small squares, making it an ideal snack or accompaniment to a larger meal. Its historical roots are said to date back centuries to when farmers would use their wood-burning stove to cook this simple dish. Flammekuchen continues to be popular in Germany, France, and beyond.
BEST FLAMMEKUCHEN RECIPE
When we got home, we decided to try making it, but we wanted to make the best possible version. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. We made flammekuchen using our favorite recipe for Pain a l’Ancienne, a rustic French bread. This is a really easy, foolproof recipe that is little work to make and then raises in the refrigerator overnight – no kneading, no proofing, no failures. We also made the creme fraîche, using a true crème fraîche culture to make this as authentic as possible. Making crème fraîche is also very easy. This turned out to be a great make ahead meal, and can be a fun family project.
Photos byTony Fitzgerald Photography
Love the photos!!!
Thank you!! I especially like the picture of the French tarts – because I ate one!