Classic Flammkuchen / Tarte Flambée - Recipes From Europe (2024)

FAQs

Where does Flammkuchen originate from? ›

With a thin, crispy crust, flammkuchen (as it's known in German) or tarte flambée (in French) is sort of a hybrid between flatbread and pizza. Literally translated as “flame cake” or “pie cooked in flames,” the dish is a specialty of France's northeastern Alsace region and the southwestern Palatinate region in Germany.

All these names translate as "pie baked in the flames". Contrary to what the direct translation would suggest, tarte flambée is not flambéed but is cooked in a wood-fired oven.

The classic pizza always consists of tomato sauce, herbs and cheese plus ingredients to taste, which can range from simple salami to exclusive truffle. The original Alsatian tarte flambée always consists of sour cream, bacon and onion. There are also numerous variations for the topping of the tarte flambée.

Once the tarte flambée has been cut up, each person helps themselves and rolls up their slice to eat with their fingers. No cutlery is used. Serve with a cold beer or a glass of dry Alsatian white wine. Tarte flambée is a much-loved regional speciality in Alsace, but it's not easy to find good ones in Strasbourg.

Born in the farms of Alsace, the tarte flambée is also called Flammekueche. At that time, the peasants made this recipe on bread baking day and gathered in the village to share this meal. Their origins go back to the Middle Ages. The simple and authentic recipe is easy to make.

But this delicious food is also directly related to geography! Flammkuchen was first created in towns along the borders of Germany and France, which includes Trier.

Unlike pizza, Flammkuchen, Tarte Flambée etc. don't have an underlying layer of tomato sauce under the cheese and toppings. Cheese, onions / leeks and sometimes lardon pieces are directly put on the rectangular base, before baking in a hot oven (usually wood-fired).

Flammkuchen is a crispy flatbread topped with creme fraiche, bacon (Speck or lardons depending on the region), and onions that comes from the Alsace region of France. It was created by German settlers so it's not only popular in France but also in Germany and Austria.

I have something for you: flammkuchen with fresh figs, rosemary, thyme and goat cheese. Deliciously fresh, full of herbs and vitamines and a healthy alternative to a high-calorie pizza. I personally like to combine fruits with savory products such as cheese and herbs. A real taste explosion of different flavors.

What does tarte flambée taste like? ›

It's fundamentally a very simple combination of smoky bacon, sautéed onions, and rich cream on a crispy bread that forms a most amazing salivatingly savory meal. The flavors I experienced that day still linger in my memory.

It's similar to a pizza or flatbread and traditionally topped with bacon, onion, and crème fraiche, although you can easily customize flammkuchen however you like. It's deliciously savory, with a slightly smoky flavor and a beautifully crispy thin crust.

Tarte flambée is usually topped with cream, which pairs well with white wine. If your recipe calls for onion, then a chardonnay would go well with this dish. If you choose not to use onion in your recipe, try pairing it with a sauvignon Blanc or Riesling.

Unearthed Tarte Flambée with Lardons Onion & Crème Fraiche 180g | Sainsbury's.

This may be more of an issue with apples than with pears. Some bakers suggest cutting the fruit and placing it in the refrigerator overnight to dry out and prevent this. Another reason the dessert may become soggy is if it sits out too long. Tarte tatin is best enjoyed warm as the crust will get soggy as it cools.

Is Flammkuchen French or German? Flammkuchen (pronounced flam-KOOK-en) in German, or Flammekueche (pronounced flam-KOOCHE) or tarte flambé in French, comes from the Alsace region of France (just across Germany's the southwestern border with France).

São Paulo is the pizza capital of Brazil. Pizza was first introduced by Italian immigrants who arrived in large numbers starting in the mid-1800s. Today, Brazil's largest city is only second to New York City in the number of pizzas consumed daily, with over 572,000 produced each day.

The flatbread pizza as we know it today first appeared in Naples in the 18th century. After tomatoes arrived in Europe via the New world, poor people would top their flatbreads with tomato sauce (which they called "salsa"), cheese, anchovies, and other inexpensive toppings.

Pizza has a long history. Flatbreads with toppings were consumed by the ancient Egyptians, Romans and Greeks. (The latter ate a version with herbs and oil, similar to today's focaccia.) But the modern birthplace of pizza is southwestern Italy's Campania region, home to the city of Naples.