Snapshots from Paris: Flammekueche or Tarte Flambée from Alsace

Another starter of the world that entered our family menu. Do you want a simple and quick dinner? Are you going to have friends at home, watching that special game? Or just because. Because that feel of a crunchy dough hits. Or simply, because it is delicious. It is like a white pizza ... (with no tomato sauce). But it is surprisingly crispy and tasty!

It is simply a thinly rectangular or oval dough / pizza dough, which is topped with cream or "crème fraîche", thinly sliced ​​onions and bacon.

This memory comes from Paris. In France, especially in the Alsace region, it is very popular. There is even restaurant chain that serves only flammekueche (Read "flamequeche" with the dumb "u") salty and sweet version. A Flammekueche would be used to test the temperature of the wood-fired ovens.

There is also a frozen chain (Picard) that has a ready to bake flammekueche, that is fabulous!

The most refined name, the French love to have refined names for almost everything, is: Tarte Flambée! After the annexation of Alsace by France, Flammekueche enters the French cuisine, with this refined name!

The photo below is taken from the Flams´ chain.

Let's cook! Ok Google: play Jacques Brel.

I have two versions of this pie. A super quick one, for when surprise visits appear. Another with homemade pizza though. I use the basic pizza dough recipe. You can see it here. Fait maison!

Quick Version:

Ingredients

-1 cream

-1 packet of bacon (thinly sliced)

-1 shallot

-1 grated cheese (to sprinkle)

-1 pizza dough package (can also be made with puff pastry)

-1 tbl spoon butter

Preparation

1. In a frying pan start by melting the butter.

2. Add the onion, thinly sliced in half moon.

3. Then add the cream and the bacon.

4. Pour the mixture over the pizza dough, previously layered on a tray.

5. Oven to the max et voilà.

6. It's ready when golden and bubbling!

Mémoires de Paris!

Enjoy!@asdicasdapopi

Can also be made with diced ham instead of bacon...

Flammekueche served on rectangular trays. The dough is very thin, not dry, because of the cream!