FLAMMKUCHEN/FLAMMEKUECHE (TARTE FLAMBEE)
This pizza-like dish from Alsace/neighboring Germany is made from a short list of ingredients but is packed with flavor.
Provided by Caroline's Cooking
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Mix together the flour, oil, salt and water in a bowl. If it's too dry and won't come together, add a little more water, but it will be a relatively dry dough. Kneed for a minute then set aside while you prepare the toppings.
- Preheat the oven to 450F/230C. Line a large baking sheet/tray (half sheet) with parchment.
- Cut the bacon in to thin strips ('lardons') and cook in a small skillet/frying pan over a medium heat until they are just starting to brown. Remove from pan and set aside.
- Add the onions to the pan, along with the butter, and cook a few minutes until the onions have softened but are only just browning.
- Add the nutmeg, salt and pepper to the creme fraiche and mix well.
- Roll the dough out on a lightly floured surface into a circle/oval as thin as you can (around 1/8in/3mm).
- Transfer the dough to the lined baking sheet then spread the creme fraiche over the top, leaving a space around the edge without any topping.
- Spread over the sauteed onions then top with the bacon, spreading them as evenly as you can. Top with the gruyere then bake for around 10 minutes until the edges are lightly brown and crisp and the toppings are just starting to color.
Nutrition Facts : Calories 480 kcal, Carbohydrate 51 g, Protein 11 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 36 mg, Sodium 541 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
FLAMMKUCHEN (TARTE FLAMBEE)
Flammkuchen, or tarte flambée, is a pizza-like flatbread topped with cream, onions, and bacon. It originated in the French region of Alsace but it is also popular all over Germany. Like other onion pies, Flammkuchen is mostly eaten in autumn, served with a glass of new white wine.
Provided by Trinity
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast, 3 to 4 tablespoons of the lukewarm water, and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy, about 10 minutes.
- Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined. Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball.
- Loosely cover dough with a clean dish towel and let rise in a warm, dry place until doubled in volume, about 30 minutes.
- Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt, pepper, and parsley.
- Preheat oven to 425 degrees F (220 degrees C).
- Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet.
- Bake in the preheated oven until golden brown and crisp, about 20 minutes. Repeat with the other 2 dough pieces.
Nutrition Facts : Calories 995 calories, Carbohydrate 96.8 g, Cholesterol 119.3 mg, Fat 58.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 25.6 g, Sodium 1282 mg, Sugar 7.9 g
ALSATIAN TARTE FLAMBEE
Make and share this Alsatian Tarte Flambee recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- On a lightly floured surface, roll the pastry to 1/8-inch thickness.
- Cut into disks about 3-1/4 to 4 inches in diameter and place on a wax paper-lined baking sheet.
- Leave in freezer until dough is frozen.
- Mix together quark, cream, nutmeg, salt and pepper.
- Preheat oven to 400°F.
- Remove crusts from freezer.
- Poke pastry with a fork.
- Spread cheese mixture equally on each crust.
- Sprinkle with onion and bacon.
- Bake on bottom rack of oven for ten minutes, or until bottoms of pizzas are a dark, golden brown.
- Serve warm.
TARTE FLAMBEE (ALSATIAN PIZZA)
Make and share this Tarte Flambee (Alsatian Pizza) recipe from Food.com.
Provided by kiwidutch
Categories Weeknight
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the flour and salt in a mixing bowl or in the work bowl of a food processor.
- In a measuring cup, sprinkle the yeast over the warm water and stir in the sugar.
- Add to the flour all at once and stir or motor until smooth.
- Be careful not to over-process.
- Cover the dough with plastic wrap and allow it to rise, undisturbed, for 45 minutes.
- Preheat the oven to 425 degrees and rub two large baking sheets with a little vegetable oil.
- Divide the dough into four parts, and on a well-floured surface, roll each part into an 8-inch round.
- Put the rounds on the oiled baking sheets and set aside.
- Combine the fromage blanc or cottage cheese, the crème fraîche and the 1 tablespoon of flour and stir or process until smooth.
- Cook the bacon in a skillet over medium heat until some of the fat is released, then add the sliced onion and cook 2 or 3 minutes, or until the onion is barely softened.
- Distribute the cheese evenly between the rounds of dough and spread it up to the edges.
- Sprinkle the bacon and onions on top.
- Season with kosher salt and freshly ground black pepper to taste.
- Bake 12 to 15 minutes, or until the pastry is browned.
- Serve hot.
TARTE FLAMBEE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 4 small pizzas
Number Of Ingredients 16
Steps:
- Make the dough: In a medium bowl, whisk yeast and sugar into warm water to dissolve. Let stand until foamy, about 5 minutes. Add flour and salt and stir with a wooden spoon until a shaggy dough is formed. Knead on a lightly floured work surface until dough is slightly tacky. Be careful not to incorporate too much flour while kneading.
- Lightly oil a large bowl. Transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until nearly doubled in size, 1 to 1 1/2 hours.
- Place a pizza stone on floor of a gas oven (remove racks) or bottom rack of an electric oven. Preheat oven to 475 degrees for at least 45 minutes.
- Make the topping: Place bacon in a medium skillet and cook over medium-high heat, stirring, until lightly browned and crispy, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
- Drain all but 1 tablespoon bacon fat and place skillet over medium-low heat. Add onions and season with salt and pepper; cook, stirring occasionally, until soft and translucent, about 12 minutes. Remove onions from heat and set aside to cool.
- In a small bowl, mix together creme fraiche, egg, and coriander; season with salt and pepper. Set aside.
- Punch down dough to deflate; divide into 4 equal pieces. Working with one piece of dough at a time (keeping remaining dough pieces lightly covered with plastic), roll out dough on a lightly floured work surface into a rectangle about 10 inches by 8 inches, stretching with fingers if necessary. Using a pizza cutter trim a scant 1/8 inch from edges to make even.
- Transfer dough to a lightly floured pizza peel or the back of a baking sheet. Using an offset spatula, spread one-quarter of the creme fraiche mixture evenly over dough, spreading as close to the edge as possible. Top with one-quarter of the bacon, onions, cheese, and thyme.
- Gently shake pizza on peel to ensure that pizza will slide easily onto pizza stone. Open oven door and align the front of the peel with the back of the stone; swiftly jerk peel backward to release pizza onto one side of the stone. Bake, rotating with a large spatula halfway through, until crust is crispy and golden, 8 to 10 minutes.
- Remove pizza from oven and top with additional creme fraiche and thyme leaves. Repeat process with remaining pieces of dough. Cut into squares and serve immediately.
More about "alsatian tarte flambee recipes"
FLAMMEKUECHE (ALSATIAN TARTE FLAMBéE) | RICARDO
From ricardocuisine.com
- Place one sheet of dough at a time on the pizza peel and cover with half the cream, onions, and bacon. Season with salt and pepper. Slide the pie on the hot stone and bake for 10 to 15 minutes or until golden brown.
CLASSIC TARTE FLAMBéE (ALSATIAN PIZZA WITH FRESH CHEESE, ONIONS, …
From seriouseats.com
Cuisine FrenchTotal Time 1 hr 30 minsOccupation Senior Culinary DirectorCalories 578 per serving
FLAMMENKEUCHE (TARTE FLAMBéE) | KITCHN
From thekitchn.com
FLAMMKUCHEN RECIPE - ALSATIAN TARTE FLAMBéE PIZZA
From masalaherb.com
TARTE FLAMBéE - ALSATIAN BACON & ONION TART - HOW TO …
From youtube.com
FLAMMKUCHEN TARTE FLAMBéE AKA (FRENCH & GERMAN …
From craftbeering.com
TARTE FLAMBéE ~ GERMAN PIZZA RECIPE (ALSATIAN FLAMMEKUECHE
From quick-german-recipes.com
ALSATIAN BACON AND ONION TART (TARTE FLAMBéE) | SAVEUR
From saveur.com
TARTE FLAMBéE: ALSATIAN BACON AND ONION PIZZA RECIPE
From meatwave.com
THE ART OF TARTE FLAMBéE: ALSATIAN PIZZA WITH FROMAGE BLANC, …
From seriouseats.com
ALSATIAN TARTE FLAMBéE | RECIPE | KITCHEN STORIES
From kitchenstories.com
RECIPE FOR TRADITIONAL TARTE FLAMBéE (OR FLAMMEKUECHE) - VINS …
From vinsalsace.com
BAR-STYLE TARTE FLAMBéE (ALSATIAN PIZZA WITH ONIONS AND BACON)
From seriouseats.com
TARTE FLAMBéE | TRADITIONAL FLATBREAD FROM ALSACE, FRANCE
From tasteatlas.com
HOW TO MAKE THE PERFECT FLAMMEKUECHE – RECIPE
From theguardian.com
TARTE FLAMBéE AU MUNSTER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
TARTE FLAMBEE (FRENCH BACON & ONION TART) RECIPE - THE GINGERED …
From thegingeredwhisk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#bacon #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #appetizers #lunch #snacks #eggs-dairy #pork #american #french #oven #easy #european #beginner-cook #finger-food #grains #cheese #dietary #egg-free #free-of-something #meat #pasta-rice-and-grains #equipment #presentation #served-hot
You'll also love