The Flammeküeche

My hometown Basel borders to Germany and France. The part of France that is called Alsace. One of their traditional foods is tarte flambée or in the local dialect Flammeküeche. It is a flat tarte with a dough similar to a very thin pizza (they’d kick me for saying that, I’m sure) topped with crème fraiche, onions and other toppings (speck, mushrooms, etc.).
The recipe I was using is from a special food edition of a German magazine called Bild der Frau (awfully conservative and boring magazine but the food editions are always good).
For the dough you need to mix 400g flour, 1 packet of dried yeast, 1 teaspoon of salt and 1 teaspoon of sugar. Add approximately 2.25 dl lukewarm water and knead into a dough that you leave to rest in a warm place for at least 30 minutes.

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When the dough has doubled in size it is ready for baking. It will be enough dough for 2 large Flammeküeche. I made one Flammeküeche and one pizza and thus only used half of the toppings of the recipe which were 1 onion and 50g speck both cut into little pieces as well as 200g crème fraiche with 1 egg yolk, salt and pepper mixed in. The dough needs to be rolled out really thinly. Then you spread the crème fraiche/egg mix on top and add the onions and speck.

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That’s it. Serve with a nice Riesling or Gewürztraminer. Lovely!

With the other half of the dough I made a pizza using some of the tomato sauce I made on Friday. For toppings I used anchovies, capers and garlic.

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