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!
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 did well on my travels this time and managed to sample more local food than I usually do. These are two dessert flammekueches, mine had caramel, banana and what I am guessing is a gingernut biscuit, I’ll never know. I can’t wait to make them myself *drool*
Chef John Reynolds, Culinary Director at @stoneedgefarm, spoke with us about his experiences using the #BakingSteel. The full interview is over on our blog! Also, don’t miss on Chef’s Flammekueche (Savory Bacon and Onion Tart) recipe also featured in today’s blog post! http://lovethebake.com