Tarte Flambee Recipes

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Tarte Flambée (Elsässer Flammkuchen) image

This recipe is from an area in France that is at the border of Germany and used to belong to Germany. The dish is popular in both countries and there are as many variations as families that make it. Eat it as a snack or add a green salad and maybe a hard boiled egg and you have the perfect summer lunch.

Provided by Bellinda

Categories     German

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

200 g flour (about7 oz)
2 tablespoons oil
125 ml water
1 pinch salt
1 tablespoon butter
200 g creme fraiche (or sour cream)
200 g onions, sliced
100 g bacon, sliced thin
salt and pepper


  • Preheat oven to the highest temperature possible.
  • Thoroughly mix flour, oil,water and salt to make a dough (should not be sticky) and roll out as thin as possible.
  • Optional:Melt the butter in a pan, add onions and sweat for just a couple of minutes. Add bacon, stir and heat through. If you slice everything thin you don't have to sautée it before putting it on.
  • Spread creme fraiche on top of dough, then spread onions and bacon on top of it. Season with salt and pepper.
  • Put in the oven and bake for about 10-15 minutes. Once the bread looks crispy it's done.
  • SUGGESTIONS: Tastes great with a glass of white wine.
  • Thin out the sour cream with a bit of cream.
  • You could add cumin or grated cheese.
  • Top with olives,tomatoes and bacon instead of onions. Or top with spinach,garlic tomatoes and sheep's cheese.
  • You could even make a sweet version and top with thinnly sliced apples and cinnamon sugar on top of the creme fraiche.


Flammkuchen (Tarte Flambee) image

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

3 cups all-purpose flour
3 tablespoons all-purpose flour
1 (.25 ounce) package active dry yeast
1 cup lukewarm water
1 pinch white sugar
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 ounces bacon strips, diced
3 onions, cut in half and thinly sliced
¾ cup heavy cream
2 tablespoons heavy cream
¾ cup sour cream
½ teaspoon freshly ground black pepper
½ teaspoon salt
1 tablespoon finely chopped parsley


  • 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


Tarte Flambee image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 9

1/3 cup creme fraiche
1/8 teaspoon freshly grated nutmeg
1 large egg yolk
Kosher salt and freshly ground black pepper
3 slices thick-cut bacon, thinly sliced
2 medium leeks, halved lengthwise, washed and thinly sliced
8 ounces fresh or thawed frozen pizza dough
All-purpose flour, for dusting
2 ounces Gruyere, grated


  • Put a pizza stone on a rack in the upper third of the oven. Preheat the oven to 550 degrees F and let the stone heat at that temperature for 10 minutes.
  • Stir the creme fraiche, nutmeg and egg yolk together in a small bowl with a large pinch of salt and a few grinds of pepper.
  • Put the bacon in a large skillet over medium heat and cook, stirring occasionally, until some of the fat has rendered and the bacon is just starting to crisp, about 7 minutes. Carefully drain off most of the fat, then add the leeks. Cook, stirring, until the leeks just start to wilt, about 3 minutes.
  • Divide the pizza dough in half and lay on a lightly floured work surface. Roll and stretch one piece of dough into a very thin, organic shape (1/8 to 1/4 inch thick). Put the dough on a piece of parchment paper. Spread half of the creme fraiche mixture evenly on top, leaving a 1-inch border all around. Top with half of the bacon and leeks, then top with half the Gruyere. Put the pizza and parchment on a flat baking sheet or pizza peel and transfer to the pizza stone; bake until the crust is golden brown and charred in spots, 8 to 10 minutes. Repeat with the remaining dough and toppings. Cut into pieces and serve warm or at room temperature.


Tarte Flambee (Alsatian Bacon & Onion Tart) image

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 40m

Yield 4

Number Of Ingredients 8

12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper


  • Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
  • Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
  • Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  • Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  • Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g


Tarte Flambee image

Provided by Anne Burrell

Categories     main-dish

Time 2h30m

Yield 4 flatbreads

Number Of Ingredients 13

1/4 cup lukewarm water
3/4 teaspoon dry yeast
1/2 teaspoon sugar
3/4 cup all-purpose flour, plus a little more for dusting
1 tablespoon extra-virgin olive oil
Pinch salt
1/2 pound slab bacon, cut into lardons
Extra-virgin olive oil
3 large Spanish onions, thinly sliced
Kosher salt
1/2 cup creme fraiche
1/2 cup fromage blanc or high quality ricotta
1 bunch fresh chives, finely chopped


  • For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.
  • Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.
  • Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
  • For the topping: Preheat the oven to 400 degrees F.
  • Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.
  • Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don't rush it! When the onions are really brown and sweet, remove them from the heat and reserve.
  • Combine the creme fraiche and fromage blanc.
  • Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.
  • Remove the dough from the oven. Schmear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions.
  • Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.


Tarte Flambée image

Traditionally, this onion and bacon tart was a baker's treat made from dough scraps leftover from bread baking. The scraps were rolled out, topped with raw onion, bacon and fromage blanc (a soft, yogurtlike cheese) and baked until the dough puffed and the onions singed at the edges. Now you're as likely to find this savory tart at a restaurant or coming straight from someone's kitchen as at a bakery. This version, adapted from the chef Gabriel Kreuther, uses a biscuitlike crust made with baking powder instead of the usual yeasted dough. Since you don't have to let the dough rise, you can have a tarte flambée on the table in under 45 minutes. Serve this as an appetizer, a light main course, or for an unusual brunch offering. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, pies and tarts, main course, side dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

1/4 cup crème fraîche
1/3 cup fromage blanc
1/8 teaspoon freshly grated nutmeg
1 teaspoon kosher salt, more to taste
Freshly ground black pepper, to taste
7/8 cup/110 grams all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/2 teaspoons olive oil
1 large egg yolk
2 strips/100 grams thick-cut smoked bacon, finely diced (about 2/3 cup)
1/3 cup finely chopped white onion


  • If you have a pizza stone, place it on the middle rack of your oven, top with a baking sheet, and heat the oven to 425 degrees. (If you don't have a stone, just place the baking sheet on the oven rack).
  • In a medium bowl, combine crème fraîche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough.
  • In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough.
  • Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.) Roll out to a 12-inch round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan).
  • Spread fromage blanc mixture evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle bacon and onions over fromage blanc. Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven.
  • Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter. Serve warm.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 141 milligrams, Sugar 1 gram, TransFat 0 grams


Tarte Flambée (French) or Flammekueche (German) image

Tarte flambée is an Alsatian dish composed of thin bread dough rolled out in a circle or a rectangle, which is covered by crème fraîche, onions and bacon. It is one of the most famous gastronomical specialties of the region. Depending on the area of the region, this dish can be called in Alsatian: flammekueche, in German: Flammkuchen, or, in French: tarte flambée. Flammekueche dates back to the fifteenth or sixteenth century. Legend says that the creators of this dish were those Alsatian farmers who used to bake bread once a week. A tarte flambée would be used to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a tarte flambée. The embers would be pushed aside to make room for the tarte in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the tarte flambée would be nearly burned by the flames. The name itself comes from this method of baking, the English translation of the original Alsatian name meaning "baked in the flames".

Provided by swissms

Categories     Pork

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 21

1/4 cup flour
1/4 cup moderately hot water, about 110 degrees
1 tablespoon sugar
1 (1/4 ounce) package yeast
2 cups all-purpose flour
1 teaspoon salt
1/4 cup beer
6 tablespoons milk
2 tablespoons oil
1 medium onion, finely chopped (3 ounces)
1 cup creme fraiche
6 ounces soft white cheese (fromage blanc)
1/4 teaspoon pepper
1/2 teaspoon salt
4 pinches nutmeg
3 ounces bacon, chopped
lemon vinaigrette
shaved gruyere or shaved parmesan cheese
good quality olive, sliced (or chopped)
sliced grape tomatoes or chopped roma tomato


  • Dough:.
  • Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.
  • When the starter is light and bubbly, mix the beer and milk into the mixture.
  • Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.
  • Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.
  • Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.
  • Heat the oven to 450 degrees.
  • Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet.
  • Alsatian Tarte Flambee:.
  • Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.
  • Combine the crème fraîche, fromage blanc, salt, pepper, and nutmeg. Add the cooled onion.
  • Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.
  • Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.
  • Baking:.
  • Bake for 20 minutes, or until the tart is lightly browned.
  • Variation - Arugula Tarte Flambee:.
  • Instead of preparing the traditional Alsatian topping, proceed with baking the crust. Once the crust is baked, toss 2-3 handfuls of arugula with lemon vinaigrette. Top with shaved gruyere, olives and tomato.

Nutrition Facts : Calories 669.7, Fat 40.1, SaturatedFat 18.6, Cholesterol 99.2, Sodium 1087.1, Carbohydrate 63.8, Fiber 2.7, Sugar 4.6, Protein 12.7


Tarte Flambee image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 4 small pizzas

Number Of Ingredients 16

1 teaspoon creme fraiche
Thyme leaves
2/3 pound thick-cut bacon, cut into 1/2-inch pieces
2 large yellow onions, julienned
Coarse salt and freshly ground black pepper
1/2 cup creme fraiche
1 large egg
1/4 teaspoon ground coriander
2 1/2 ounces Comte cheese, finely grated
1 tablespoon packed fresh thyme leaves, plus more for garnish
1/2 teaspoon active-dry yeast
1/2 teaspoon sugar
1/2 cup plus 2 tablespoons warm water
1 1/2 cups all-purpose flour, plus more for work surface
3/4 teaspoon coarse salt
Olive oil, for bowl


  • 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.


Tarte Flambee image

Provided by Mark Bittman

Categories     dinner, pizza and calzones, project, main course

Time 45m

Yield About 4 servings

Number Of Ingredients 7

Dough for 1 tart (see recipe)
Flour for sprinkling over dough
Oil for baking sheet
1 cup fromage blanc or creme fraiche, or 3/4 cup sour cream thinned with 1/3 cup milk
1/3 to 1/2 cup minced onions
1/3 to 1/2 cup minced bacon
Salt and freshly ground black pepper to taste


  • Preheat oven to at least 500 degrees (600 is better, if your oven goes that high). Knead dough lightly, and place it on a lightly floured surface; sprinkle it with a little more flour, and cover with plastic wrap or towel. Let it rest while oven heats.
  • Pat or roll out dough as thinly as possible to diameter of 12 inches, using more flour or oil as necessary. The process will be easier if you allow dough to rest occasionally between rollings. If you have a pizza stone in your oven, place dough on a floured peel, or long-handled board; if you do not, lay dough on baking sheet brushed lightly with olive oil. Let dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
  • Spread fromage blanc or alternatives on dough. Sprinkle with onions, bacon, a little salt and plenty of pepper. Bake until nicely crisp, about 10 minutes; if tart is browning unevenly, rotate it back to front about halfway through cooking time. Serve hot.

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Unroll the pizza crust onto the parchment paper. Cut the onion in half, and then thinly slice each half. Using kitchen shears or a knife, cut the bacon into short strips. In a large bowl, whisk together the softened cream cheese, buttermilk and creme fraiche. Spread the cream cheese mixture over the pizza crust evenly.
From thegingeredwhisk.com

1. Preheat the oven for at least 30 minutes at 250°C/gas mark 9 before you begin. 2. Mix the flour with the salt, oil, and warm water. Add the dried thyme and knead well. 3. Cover the dough and leave to rest while preparing the toppings. 4. In a bowl, mix the crème fraîche, cream cheese, salt and white pepper.
From greatbritishchefs.com

2022-04-05 In a medium bowl, combine crème fraîche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough. In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water.
From ediblemanhattan.com

2020-10-28 For ease use a stand mixer with a dough hook. Mix the flour and salt together in the machine on a medium speed and then gradually add the water and oil. Mix for a minute until well combined and smooth. Prepare two baking sheets about 30 X 25 cm and line with a reusable silicone mat or parchment paper.
From chezlerevefrancais.com

2021-09-01 Mix the creme fraiche or sour cream with the yolk, salt and pepper, nutmeg. Heat the oven to 425 F. Knead the dough for a minute and divide it into portions (8 for appetizer sized or 4 for bigger flammkuchen). Roll out the dough pieces thinly and place then onto parchment paper lined baking sheets.
From craftbeering.com

2018-08-10 Known as flammekueche in Alsatian and flammkuchen in German, tarte flambée is incredibly simple. Typically made on a piece of thin, rolled-out bread dough, it has only three other main ingredients: the cheese, the onion, and the bacon. The cheese in question is fromage blanc, a fresh, spreadable white cheese that's made with skimmed milk and ...
From seriouseats.com

2020-01-21 Arrange a rack in the middle of the oven and heat to 500ºF. Line a baking sheet with parchment paper. Peel the onion, quarter it, and slice it into paper-thin slivers. Cut the bacon strips into 1/4-inch-thick strips called lardons; set both aside. Place the sour cream, salt, pepper, and a tiny sprinkle of nutmeg in a small bowl and stir to ...
From thekitchn.com

This is a homemade family recipe of another version of the famous Alsatian Flammekueche called Tarte Flambée forestière. This version of the famous tarte flambée has mushrooms on top of it. It has a crispy bottom and a creamy top. | MyCookingPlace.com - Share and find inspiration from homemade recipes around the world
From mycookingplace.com

2020-06-24 1 large onion. 75g creme fraiche. 1 good grating nutmeg. Start by making the base. Mix the flour and salt in a large bowl. In a jug, whisk …
From theguardian.com

Crecipe.com deliver fine selection of quality Tarte flambee recipes equipped with ratings, reviews and mixing tips. Get one of our Tarte flambee recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 72% Tarte Flambee Recipe Foodnetwork.com Get Tarte Flambee Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 77% Tarte Flambe …
From crecipe.com

300 g flour; 200 ml water; 2 tbsp oil; ¼ tsp salt; kitchen towel; large bowl; stand mixer or hand mixer with dough attachments; In a large bowl, mix together flour, water, oil, and salt and knead until a smooth dough forms.
From kitchenstories.com

2021-03-04 Coined by Serious Eats as an "Alsatian flatbread," tarte flambée can also be classified as a savory tart, and The Guardian calls it a "Franco-German version of pizza." According to Kitchn, tarte flambée is also called flammekueche — or flame bread.It hails from Alsace, which is in Eastern France and directly borders Germany, so the food takes a bit of …
From mashed.com

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 …
From pbs.org

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