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
TARTE FLAMBEE (ALSATIAN BACON & ONION TART)
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
Steps:
- 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
FLAMMKUCHEN AKA TARTE FLAMBéE (AUTHENTIC RECIPE)
Tarte Flambée or Flammkuchen (known as German pizza in the US) is a thin flatbread topped with creme fraiche, thinly sliced onions and smoked bacon lardons. Traditionally it is baked at extremely high temperatures in wood-fired ovens. This recipe is designed for baking in a home oven.
Provided by CraftBeering
Categories Beer Garden Menu
Time 1h50m
Number Of Ingredients 15
Steps:
- Sift the flour. Combine the yeast, sugar and water in a bowl and let the yeast activate.
- Add the flour, salt and oil and mix until a dough forms.
- If using a stand-up mixer, let it work on the dough for a couple of minutes.
- If kneading by hand, knead actively onto a floured surface for 5 minutes.
- Cover the dough and let rest in a warm spot for about 1 hour.
- In the meantime cut the bacon into small, thin strips and thinly slice the onions.
- Heat the clarified butter or cooking oil over medium heat and cook the bacon until it just begins to get crispy. Move it to drain over a paper towel.
- In the same pan with the grease left from the bacon, saute the onions. When translucent move away from the heat and let them cool off.
- 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.
- Spread creme fraiche mixture over each tart, top with onions, bacon and sprinkle with caraway seeds. Bake for 20 minutes or until the edges begin to darken.
- Serve right away.
Nutrition Facts : Calories 739 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fiber 4.7 grams fiber, SaturatedFat 15.3 grams saturated fat, ServingSize 1, Sodium 160 grams sodium, Sugar 5.5 grams sugar
TARTE FLAMBéE (FRENCH) OR FLAMMEKUECHE (GERMAN)
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
Steps:
- 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
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