The other day I made my first Flammekuech. What is a Flammerkuech you ask? It’s a delicious onion tart, popular in the Alsace region of France, as well as across the Rhine in Germany. Click the photo for more about the recipe. (full disclosure, the picture above is not my own cooking, mine, while ever so good, didn’t look quite as nice as this one)

But the real reason I made this onion tart, and I urge you to do the same, is because I’m getting ready for a trip next month to Alsace as well as Salzburg, Austria and Nuremberg, Germany. I’m sending a call out for any good tips of things to do, eat, and see. Have you any ideas? I will be in Nuremberg for a brief stop, but we’ll be spending more time in Salzburg as well as a few days just outside of Colmar in the Alsace region of France. Thanks for all your help!


Flammekueche ou tartes flambées alsaciennes.

Pour la pâte c’est tout simple (environ 4 flammekueche): 250ml d’eau, un peu de sel, un peu d’huile huile, 500g de farine 45 - et je ne met pas de levure. Après il faut essayer de l’étaler bien fine.

Sur la première j’ai mis: crème fraîche, quelques fines tranches de pommes Granny Smith, lardons et oignons.

Sur la seconde: crème fraîche, pesto de tomates et olives, bacon, oignons.

Le four doit être bien chaud, donc préchauffez à 250°, puis enfournez 5 à 10 minutes.


On Thursday we did a tarte flambée workshop at the Chateau. Tarte flambée, or Flammekueche, is a traditional Alsatian dish that is similar to pizza. It is very thin dough covered in cream sauce (or a kind of thin cream cheese), and then toppings are added to it. Traditionally, those toppings are onion and bacon, although now they can be almost anything.

Years and years ago, not every family in the village had an oven, so on Sundays, all the villagers would bring their tarte flambées to the village baker, who would let them use his oven to make them. “Flammekueche“ means “flame cake,” and “tarte flambée” means “pie baked in the flames.”

Above is pictured the demonstration that the Chateau’s handyman and resident tarte flambée expert gave us about how to construct tarte flambée. We had only traditional ingredients to work with, although he did also provide us with cheese to add to ours if we wanted to.

The little oven is really only used to make tarte flambée, as not much else fits in it! It gets so hot, and the tarte flambée is so thin, that it really only takes about a minute for it to cook! You have to be careful not to overcook it, even by a little, because then everything burns.

We each got to make our own. I snapped a picture of Dale bringing hers back in from the oven, and the bottom shot is my on tarte flambée.

I've done it again...

In an attempt to brush aside the winter blues this weekend we marched full force into some lovely summer time food!

  • Flammekueche (again)
  • 2 lbs. of Mussels
  • white wine

It was a success for sure! I know I’ve posted links and such before, but I’ll do it again. The Flammekueche was rather easy, other than not being able to find creme fraiche anywhere. Try it out, here - http://www.eatlivetravelwrite.com/2012/05/tarte-flambee-flammekueche-flammkuchen/

The mussels on the other hand… are even easier. Lots of butter, onions, black pepper and a bit of wine (or beer). Cover them and let them steam for 8 minutes or so and you’re good to go!

Hopefully soon summer will be upon us, because I bought some plane tickets recently and I’m dying to use them!!!