Best 5 Tarte Flambée Elsässer Flammkuchen Recipes

FLAMMKUCHEN/FLAMMEKUECHE (TARTE FLAMBEE)

Steps:

• Mix together the flour, oil, salt and water in a bowl. If it's too dry and won't come together, add a little more water, but it will be a relatively dry dough. Kneed for a minute then set aside while you prepare the toppings.
• Preheat the oven to 450F/230C. Line a large baking sheet/tray (half sheet) with parchment.
• Cut the bacon in to thin strips ('lardons') and cook in a small skillet/frying pan over a medium heat until they are just starting to brown. Remove from pan and set aside.
• Add the onions to the pan, along with the butter, and cook a few minutes until the onions have softened but are only just browning.
• Add the nutmeg, salt and pepper to the creme fraiche and mix well.
• Roll the dough out on a lightly floured surface into a circle/oval as thin as you can (around 1/8in/3mm).
• Transfer the dough to the lined baking sheet then spread the creme fraiche over the top, leaving a space around the edge without any topping.
• Spread over the sauteed onions then top with the bacon, spreading them as evenly as you can. Top with the gruyere then bake for around 10 minutes until the edges are lightly brown and crisp and the toppings are just starting to color.

FLAMMKUCHEN (TARTE FLAMBEE)

Steps:

• Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast, 3 to 4 tablespoons of the lukewarm water, and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy, about 10 minutes.
• Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined. Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball.
• Loosely cover dough with a clean dish towel and let rise in a warm, dry place until doubled in volume, about 30 minutes.
• Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt, pepper, and parsley.
• Preheat oven to 425 degrees F (220 degrees C).
• Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet.
• Bake in the preheated oven until golden brown and crisp, about 20 minutes. Repeat with the other 2 dough pieces.

TARTE FLAMBEE

Steps:

• For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.
• Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.
• Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
• For the topping: Preheat the oven to 400 degrees F.
• Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.
• Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don't rush it! When the onions are really brown and sweet, remove them from the heat and reserve.
• Combine the creme fraiche and fromage blanc.
• Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.
• Remove the dough from the oven. Schmear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions.
• Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.

TARTE FLAMBéE (FRENCH) OR FLAMMEKUECHE (GERMAN)

Steps:

• Dough:.
• Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.
• When the starter is light and bubbly, mix the beer and milk into the mixture.
• Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.
• Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.
• Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.
• Heat the oven to 450 degrees.
• Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet.
• Alsatian Tarte Flambee:.
• Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.
• Combine the crème fraîche, fromage blanc, salt, pepper, and nutmeg. Add the cooled onion.
• Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.
• Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.
• Baking:.
• Bake for 20 minutes, or until the tart is lightly browned.
• Variation - Arugula Tarte Flambee:.
• Instead of preparing the traditional Alsatian topping, proceed with baking the crust. Once the crust is baked, toss 2-3 handfuls of arugula with lemon vinaigrette. Top with shaved gruyere, olives and tomato.

TARTE FLAMBéE

Steps:

• If you have a pizza stone, place it on the middle rack of your oven, top with a baking sheet, and heat the oven to 425 degrees. (If you don't have a stone, just place the baking sheet on the oven rack).
• In a medium bowl, combine crème fraîche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough.
• In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough.
• Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.) Roll out to a 12-inch round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan).
• Spread fromage blanc mixture evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle bacon and onions over fromage blanc. Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven.
• Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter. Serve warm.