tarte flambée
Also known as tarte flambee
' (Alsatian), (Standard German), or ' (French), is a speciality of the region of Alsace, German-speaking Moselle, Baden and the Palatinate. 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. thumb| – fresh out of the oven The name of the dish varies in local dialects: it is called Flàmmeküeche, or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian (compare Standard German ). All these names translate as "(pie) baked in the flames". In Alsace, the French na
Key facts
- Prepared food.name
- Flammekueche
- Prepared food.image
- Flameukeusche 2.jpg
- Prepared food.image_size
- 250px
- Prepared food.alternate_name
- , Flàmmeküeche, Flammkuche
- Prepared food.country
- Upper Rhine Valley (Alsace, France)
- Prepared food.main_ingredient
- Bread dough, fromage frais or crème fraîche, onions, lardons
- Prepared food.variations
- Au Munster, gratinée, forestière, sweet
via Wikipedia infobox
Wikidata facts
- Image
- Franchettis Gasthaus + Kitchen - 2021-02-05 - Sarah Stierch 06.jpg
Sources (2)
Article
4 sectionsContents
- Varieties
- History
- See also
- References
' (Alsatian), (Standard German), or ' (French), is a speciality of the region of Alsace, German-speaking Moselle, Baden and the Palatinate. 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. thumb| – fresh out of the oven The name of the dish varies in local dialects: it is called Flàmmeküeche, or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian (compare Standard German ). All these names translate as "(pie) baked in the flames". In Alsace, the French name is the most common name for the dish, while it is known as its Alsatian name "flammekueche" in the rest of France. Contrary to what literal translation would suggest, is not flambéed, but cooked in a wood-fired oven.
==Varieties== There are many variations of the original recipe in terms of the garniture. The standard variations are: Gratinée: with added Gruyère cheese; Forestière: with added mushrooms; Munster'': with added Munster cheese; Sweet: dessert version with apples and cinnamon, or blueberries, and flambéed with Calvados or another sweet liqueur.