Recipe Tip: Alsace Classic: Tarte Flambée - Falstaff

Recipe Tip: Alsace Classic: Tarte Flambée - Falstaff

Top Recipe for 4 Persons. All ingredients and tips for getting it right. The original Flammkuchen or Tarte Flambée, comes from Alsace, is called Flammekueche in local dialect - and requires a wafer-thin, crisp pastry base.



    1. Step 1

      Mix the flour in the mixing bowl of the food processor using the dough hook with half a teaspoon of salt and oil, gradually adding 150 mililitres of lukewarm water. Work for several minutes until you have a nice, elastic dough, then cover and leave to rest for an hour.
    2. Step 2

      Preheat the oven to 280 °C or maximum temperature. Slice the onions finely and sauté them over a gentle heat for five minutes in a little butter until translucent.
    3. Step 3

      In another pan, quickly fry the bacon until golden brown.
    4. Step 4

      Season the crème fraîche with salt, pepper and nutmeg.
    5. Step 5

      Roll out the dough on a floured work surface to a circular shape with a thickness of one millimetre. Lift onto a floured baking tray.
    6. Step 6

      Spread the cream-fraîche on the dough first, then top with a layer of onions, bacon and a tablespoon of oil. Bake in the oven for about ten minutes until the edges are a rich golden brown.
    7. Step 7

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    8. Step 8

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    9. Step 9

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    10. Step 10

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    11. Step 11

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