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.