This recipe for flammekuchen is so easy and foolproof we use it almost weekly.
Table of contents
STRASBOURG FRANCE
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.
FLAMMEKUCHEN
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.
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 567 grams King Arthur unbleached bread flour
- 2 teaspoons Diamond Crystal kosher salt
- 1 1/4 teaspoons Red SAF instant yeast
- 1/2 teaspoon barley malt syrup
- 444 grams cold filtered water
- 2 Tablespoons olive oil
- 1/2 cup creme fraiche
- 1 cup sauted onions
- 1/2 cup bacon, cut into small pieces and fried
- 1/2 cup grated Gruyere cheese
- to taste nutmeg
Instructions
DOUGH
- Using a scale, measure the flour and the salt into the mixing bowl. Stir and then add the yeast, barley malt syrup and water.
- Using the paddle attachment, mix on low speed for 1 minute.
- Wait 5 minutes.
- Switch to the dough hook. and mix on low for 1 minute.
- Wait 10 minutes.
- mix on low for 1 minute.
- Wait 10 minutes.
- mix on low for 1 minute.
- Wait 10 minutes.
- Using a spoon, lift a corner of the dough and fold it over the top. Turn the bowl a quarter turn and do this again. Fold it like this a total of eight times.
- Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.
ON BAKING DAY
- Remove the dough from the refrigerator. Divide the dough in half and form it into two balls.
- Let the dough rise for about 2 hours or until it has doubled in size.
- Preheat the oven to the highest temperature possible.
- Carefully stretch the dough into twelve inch flat rounds by pulling underneath, trying not to deflate it. Place eqach round on parchment paper.
- Brush with olive oil and top with the creme fraiche, sauted onions, lardons (fried bacon), guryere cheese and nutmeg.
- Bake on the parchment paper on a pan or pizza stone in the oven until golden brown, about ten minutes.
Nutrition
WHY THIS RECIPE IS SUSTAINABLE:
Check out the chart on the blog post to see how food choices affect climate change. This recipe uses responsible brands and items that are lower on the chart and the production creates less greenhouse gas.
Photos byTony Fitzgerald Photography
Love the photos!!!
Thank you!! I especially like the picture of the French tarts – because I ate one!
WOW!