Flammekueche, also known as Tarte Flambée, is a traditional dish originating from the regions of Alsace, Lorraine, Saarland, and Southern Palatinate. This dish is characterized by its thin crust and toppings that are spread over the base.
The origins of Flammekueche trace back to the 17th century when bakers in Alsace used their wood-fired ovens to bake bread. After the bread was baked, the oven was still hot, and the remaining heat was used to cook this quick dish. Originally, Flammekueche was a meal for peasants, using leftover ingredients like bacon, onions, and cream.
Flammekueche is made with a very thin dough, which is often stretched by hand rather than rolled. Here are the key components:
The ingredients are spread thinly over the dough to ensure an even cooking process in the high heat of the oven, typically around 300°C (572°F). The result is a crispy, slightly charred crust with a creamy, flavorful topping.
In Alsace, Flammekueche is not just food but also a cultural emblem, often served at traditional gatherings, wine festivals, and family meals. It embodies the fusion of French and German culinary traditions, reflecting the region's history of being passed between these two countries.