Tarte flambée
Traditional Alsatian flatbread, often topped with crème fraîche, onions, and bacon.
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, originates from the Alsace region of France (and neighboring parts of Germany). Historically, it was a farmer's food, baked in wood-fired ovens to test the oven's temperature before baking bread. The thinness of the dough and the simple toppings allowed for quick cooking and provided an early indication of the oven's readiness.
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Tarte Flambée is deeply ingrained in Alsatian culture, representing simplicity, resourcefulness, and communal dining.
Festival Food
Tarte Flambée is commonly found at festivals and markets in Alsace, where it's often cooked in large wood-fired ovens and shared among friends and family.
Communal Eating
Traditionally, Tarte Flambée is served on a wooden board and shared among a group, fostering a sense of community and togetherness.
Regional Identity
It is considered a staple of Alsatian cuisine and a symbol of the region's culinary heritage, often featured in restaurants specializing in local dishes.
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Tarte Flambée offers a delightful combination of smoky, savory, and creamy flavors.
The base flavor comes from the slightly charred, thin, and crispy crust. The crème fraîche provides a tangy and creamy base, while the onions add a subtle sweetness that caramelizes during baking. The bacon (lardons) contributes a salty and smoky richness, completing the flavor profile. Overall, it's a relatively mild, savory dish, with the char providing a distinctive element.
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Dough Thinness
Roll the dough as thinly as possible. A near-translucent crust is ideal for achieving that signature crispiness.
High Heat
Bake in a very hot oven (ideally 450-500°F or 230-260°C) to ensure rapid cooking and charring.
Crème Fraîche Quality
Use high-quality crème fraîche for the best flavor and texture. If you can't find crème fraîche, a combination of sour cream and heavy cream can be used as a substitute.
Lardon Preparation
Render the lardons slightly before adding them to the tarte. This will release some of the fat and ensure they are crispy when baked.
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