Tarte flambée
Based on online reviews, Tarte flambée is often mentioned as a popular choice.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Tarte Flambée, also known as Flammkuchen, originated in the Alsace region of France (and adjacent parts of Germany). Historically, it was a farmer's dish, used to test the heat of wood-fired ovens before baking bread. The thin dough would cook quickly, indicating whether the oven was at the right temperature. The simple ingredients were what was readily available on the farm.
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Tarte Flambée is more than just a dish; it's a social experience, often shared amongst friends and family. It is a symbol of Alsatian culture and hospitality.
Communal Eating
Tarte Flambée is traditionally served on a wooden board and placed in the center of the table for everyone to share. This encourages interaction and a sense of togetherness.
Festivals and Celebrations
It is a staple at local festivals and wine celebrations throughout Alsace, adding to the festive atmosphere.
Regional Identity
Tarte Flambée represents the Alsatian region and its unique culinary traditions, acting as a symbol of cultural pride.
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The main flavors are savory, smoky, and slightly creamy, coming from the combination of the thin, crispy crust, the tangy crème fraîche or fromage blanc, smoky bacon or lardons, and pungent onions.
The base flavor comes from the very thin, unleavened dough which, when cooked correctly, achieves a satisfyingly crisp texture with slightly charred edges. This crust acts as a vessel for the other key ingredients. The dairy component is typically crème fraîche or fromage blanc, offering a rich, slightly sour backdrop. Lardons (small pieces of bacon) provide a salty, smoky depth. Thinly sliced onions, often caramelized slightly during cooking, add a sweet and pungent contrast. Variations exist, incorporating ingredients like Munster cheese, mushrooms, or apples for a sweeter profile, but the classic flavors remain central to its identity.
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Dough Thinness is Key
The dough should be rolled out as thinly as possible – almost translucent – to ensure a crispy texture and even cooking. This is arguably the most important factor in achieving a good Tarte Flambée.
High Heat is Essential
Traditionally cooked in wood-fired ovens, Tarte Flambée requires high heat to cook quickly and achieve the desired crispness. A very hot oven or even a pizza stone will help to replicate this at home.
Don't Overload the Toppings
While generous toppings are tempting, overloading the Tarte Flambée can prevent the dough from cooking properly and result in a soggy base. Less is more in this case.
Quality Ingredients Matter
Using high-quality crème fraîche or fromage blanc, flavorful lardons, and fresh onions will significantly elevate the taste of your Tarte Flambée.
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