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Flammekueche
 | |
| Alternative names | Flammkuchen, Flàmmeküeche, Flammkuche |
|---|---|
| Place of origin | Upper Rhine Valley (Alsace, France; Baden and the Palatinate, Germany) |
| Main ingredients | Bread dough, fromage frais or crème fraîche, onions, lardons |
| Variations | Au Munster, gratinée, forestière, sweet |
Flammekueche (Alsatian), Flammkuchen (Standard German), or tarte flambée (French), is a speciality of the region of Alsace,[1] German-speaking Moselle, Baden and the Palatinate.[2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
The name of the dish varies in local dialects; it is called Flàmmeküeche,[3] or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian – compare (Standard) German Flammkuchen. All these names translate as "pie baked in the flames". Contrary to what the direct translation would suggest, tarte flambée is not flambéed but is cooked in a wood-fired oven.[4]
- ^ Villegas, Maria (2005). "Tarte flambée". The food of France: a journey for food lovers. Murdoch Books. pp. 56. ISBN 978-1-74045-471-1. Retrieved 26 February 2010.
tarte flambee.
- ^ compare the French Article: Tarte flambée.
- ^ "Petit lexique français-alsacien pour faire les courses : Kommissione màche" (PDF). Olcalsace.org. Retrieved 22 August 2019.
- ^ Helga Rosemann, Flammkuchen: Ein Streifzug durch das Land der Flammkuchen mit vielen Rezepten und Anregungen [Flammkuchen: A foray into the land of the tartes flambées with many recipes and suggestions] (Offenbach: Höma-Verlag, 2009).
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