Bonjour, Avez-vous essayé Flammekueche? This Flammekueche is the bomb, if you’ve never had it then you’re in for a savory treat that can’t be beat. This classic French-German dish is a great nightcap after a night out, and the best part is you probably already have everything you need to make it! It’s super easy to make with the longest part being making the dough. Thankfully the dough doesn’t use yeast, and only takes about 30 minutes to set up properly. Your reward for all that hard work is a crispy cracker-like crust. This isn’t exactly a pizza, instead you use fromage blanc or crème fraîche as the “cheese”. Fromage blanc is just a simple white cheese that is tangy and rich, while crème fraîche is a fresher, richer, and tangier version of sour cream. The two can be used interchangeably but for the money, we like fromage blanc the best.
Flammekueche, or tarte flambée, is a specialty of the Alsace region in eastern France that borders Germany and Switzerland. It’s a rather simple dish being made of bread dough rolled out in a thin crust vaguely resembling a rectangle or oval. It’s then covered with fromage blanc or crème fraîche before being topped with thinly sliced onions, and lardons. Lardon refers to small strips or cubes of pork fat. The name of the dish really varies depending on who's talking due to dialects. In Alsatian it’s called Flàmmaküacha, but in Lorraine Franconian it's known as Flammkuchen. Despite the differences in names, they all translate to pie baked in flames despite the fact that the flammekueche is cooked in a wood-fired oven!
The dish is believed to have been created by German farmers in ALsace, Baden, and the Palatinate who used to bake bread once a week. Flammekueche was typically used to test the heart of the farmer’s woodfired ovens. There are many varieties of flammekueche but here are some common ones.