Flammkuchen (Tarte)

Last Updated on October 8, 2024

Recipe from Alsace for a tasty savoury cake made from yeasted bread dough, topped with bacon, onions and other ingredients, baked golden brown in a hot oven. Great with wine.

Ingredients:

150 g of coarse rye flour 100 g of plain flour 2 tbsp of olive oil 1/4 pk (10 g) of yeast salt To finish: 200 g of streaky bacon 125 g of crème fraîche with herbs 6 pcs of shallots 1 bunch of parsnips oil oil to lubricate sheet metal soap to lubricate work surface (breadcrumbs to sprinkle on baked cakes)

Procedure:

1. Sprinkle both flours in one pile, make a well in the centre of the homole, put the crumbled yeast mixed with 100 ml lukewarm water and a little flour, cover the dough with a clean cloth and let it rise for 15-20 minutes
2. Add the oil, 1/
2 teaspoons of salt and 3-4 tablespoons of lukewarm water, knead a smooth dough on a floured work surface and let it rest for 40 minutes, again covered with a cloth
3. Cut the bacon into small cubes or fries, peel the shallots and cut into thin rings or rounds, fry the bacon until crispy in a dry frying pan without fat, fry the shallots in the same frying pan after the bacon, mix the two together, let the bacon mixture cool down 4. Preheat the oven to 240 °C (hot air to 220 °) 5. Work the dough, divide into 6 parts and roll out on a floured work surface either one large oval, which you cut into rectangles, or roll out 6 thin oval cakes at once, transfer them to a baking tray lined with baking paper
6. Spread the crème fraîche with herbs over the surface of the cakes and spread the bacon mixture
7.

Recommendation:

Crème fraîche can be substituted with crushed garlic mixed in a little olive oil and a splash of water to give the pies an extra dimension of flavour.

Note:

Crème fraîche can be bought or made at home, recipe here: Créme fraiche.