Flammekueche - Revision history

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	[[Category:French cuisine]]		[[Category:French cuisine]]
	[[Category:Savoury pies]]		[[Category:Savoury pies]]
			<gallery>
			File:Flameukeusche_2.jpg\|Flammekueche
			File:Backofen_Flammkuchen_Rauch.JPG\|Flammekueche in a wood-fired oven
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	~~'''Flammekueche''', also known as '''Tarte flambée''', is a~~ traditional ~~[[Alsatian cuisine\|~~Alsatian~~]] dish that has gained popularity in other regions, including [[Lorraine (region)\|Lorraine]], [[Germany]], and beyond. This~~ dish is reminiscent of a thin-crust [[pizza]], but with distinct ingredients and preparation methods that give it a unique flavor and texture. The name "Flammekueche" translates to "flame cake" in English, reflecting its traditional cooking method, where it was baked in a wood-fired oven.		{{short description\|A traditional Alsatian dish}}

	~~==Ingredients and Preparation==~~		[[File:Backofen_Flammkuchen_Rauch.JPG\|thumb\|right\|A traditional Flammekueche being baked in a wood-fired oven]]
	~~The base of~~ Flammekueche is a ~~thin, rolled-out dough made~~ from [[~~flour~~]], [[~~water~~]], [[~~salt~~]], and ~~sometimes~~ a ~~small amount~~ of [[~~oil~~]]~~. Unlike pizza~~, ~~this dough does not contain~~ [[~~yeast~~]], ~~resulting~~ in a ~~crisp~~ and thin ~~crust~~. The ~~traditional topping consists of~~ a mixture of [[fromage blanc]] or [[~~crème fraîche~~]], ~~thinly~~ sliced [[onions]], and ~~small pieces of~~ [[~~bacon~~]] or [[~~lardon~~]]s. The ~~ingredients are spread over the dough, which~~ is ~~then~~ baked at a high temperature ~~until the crust~~ is ~~crispy and the toppings are lightly browned~~.
			'''Flammekueche''' (also known as '''Tarte Flambée''') is a traditional dish from the [[Alsace]] region of [[France]]. It is similar to a thin-crust [[pizza]] and is made with a thin layer of dough covered with a mixture of [[crème fraîche]], [[onions]], and [[lardons]].

			==History==
			Flammekueche originated in the rural areas of Alsace, where it was traditionally prepared by farmers. The dish was originally made to test the heat of a wood-fired oven. A small piece of dough was rolled out and placed in the oven to gauge the temperature. If the dough cooked quickly and evenly, the oven was ready for baking bread. Over time, this practice evolved into a popular dish.

			==Preparation==
			The preparation of Flammekueche involves rolling out a very thin layer of [[bread dough]]. The dough is then spread with a mixture of [[crème fraîche]] and [[fromage blanc]], seasoned with [[salt]], [[pepper]], and [[nutmeg]]. Thinly sliced [[onions]] and [[lardons]] (small strips of [[bacon]]) are scattered on top.

			The Flammekueche is traditionally baked in a wood-fired oven at a high temperature, which gives it a characteristic crispy texture. The baking process is quick, usually taking only a few minutes.

	==Variations==		==Variations==
	While the ~~classic~~ Flammekueche ~~remains popular~~, ~~various regional and contemporary~~ variations ~~have emerged. These can include~~ the ~~addition of~~ [[~~mushrooms~~]], [[~~leek~~]]s, [[~~cheese~~]] ~~(such as~~ [[Munster cheese~~\|Munster~~]]), ~~and even seafood in some coastal areas. The vegetarian version often omits~~ the ~~bacon, offering a lighter alternative~~.		While the traditional Flammekueche is made with onions and lardons, there are several variations of the dish:

			* '''Gratinée''': Topped with [[grated cheese]], usually [[Gruyère]] or [[Emmental]].
			* '''Forestière''': Includes [[mushrooms]] in addition to the traditional toppings.
			* '''Munster''': Features [[Munster cheese]], a strong-smelling cheese from the Alsace region.

	==Cultural Significance==		==Cultural Significance==
	Flammekueche is ~~more than just~~ a ~~dish; it is a symbol of~~ Alsatian ~~culture~~ and ~~tradition. It~~ is often ~~enjoyed in a convivial setting, shared among friends and family. This dish is particularly popular~~ in [[~~wine~~]]~~-growing regions~~, ~~where it is commonly served in winstubs (~~traditional Alsatian ~~taverns) alongside local wines~~.		Flammekueche is a staple in Alsatian cuisine and is often served in [[winstub]]s, traditional Alsatian wine bars. It is typically enjoyed with a glass of [[Alsatian wine]], such as [[Riesling]] or [[Gewürztraminer]].

	~~==Serving==~~
	~~Traditionally, Flammekueche~~ is ~~served freshly baked and sliced into rectangular pieces. It pairs excellently~~ with Alsatian ~~white wines~~, such as [[Riesling]] or [[Gewürztraminer]]~~, which complement the creamy, savory flavors of the dish~~.

	==~~See Also~~==		==Related pages==
	* [[Alsatian cuisine]]		* [[Alsatian cuisine]]
	* [[Pizza]]		* [[Pizza]]
	* [[Crème fraîche]]		* [[Crème fraîche]]
	* [[~~Fromage blanc~~]]		* [[Lardons]]

	[[Category:Alsatian cuisine]]		[[Category:Alsatian cuisine]]
	[[Category:French cuisine]]		[[Category:French cuisine]]
	[[Category:~~German cuisine~~]]		[[Category:Savoury pies]]
	~~[[Category:European cuisine]]~~
	~~{{food-stub}}~~

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2024-04-01T05:52:24Z

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New page

'''Flammekueche''', also known as '''Tarte flambée''', is a traditional [[Alsatian cuisine|Alsatian]] dish that has gained popularity in other regions, including [[Lorraine (region)|Lorraine]], [[Germany]], and beyond. This dish is reminiscent of a thin-crust [[pizza]], but with distinct ingredients and preparation methods that give it a unique flavor and texture. The name "Flammekueche" translates to "flame cake" in English, reflecting its traditional cooking method, where it was baked in a wood-fired oven.

==Ingredients and Preparation==
The base of Flammekueche is a thin, rolled-out dough made from [[flour]], [[water]], [[salt]], and sometimes a small amount of [[oil]]. Unlike pizza, this dough does not contain [[yeast]], resulting in a crisp and thin crust. The traditional topping consists of a mixture of [[fromage blanc]] or [[crème fraîche]], thinly sliced [[onions]], and small pieces of [[bacon]] or [[lardon]]s. The ingredients are spread over the dough, which is then baked at a high temperature until the crust is crispy and the toppings are lightly browned.

==Variations==
While the classic Flammekueche remains popular, various regional and contemporary variations have emerged. These can include the addition of [[mushrooms]], [[leek]]s, [[cheese]] (such as [[Munster cheese|Munster]]), and even seafood in some coastal areas. The vegetarian version often omits the bacon, offering a lighter alternative.

==Cultural Significance==
Flammekueche is more than just a dish; it is a symbol of Alsatian culture and tradition. It is often enjoyed in a convivial setting, shared among friends and family. This dish is particularly popular in [[wine]]-growing regions, where it is commonly served in winstubs (traditional Alsatian taverns) alongside local wines.

==Serving==
Traditionally, Flammekueche is served freshly baked and sliced into rectangular pieces. It pairs excellently with Alsatian white wines, such as [[Riesling]] or [[Gewürztraminer]], which complement the creamy, savory flavors of the dish.

==See Also==
* [[Alsatian cuisine]]
* [[Pizza]]
* [[Crème fraîche]]
* [[Fromage blanc]]

[[Category:Alsatian cuisine]]
[[Category:French cuisine]]
[[Category:German cuisine]]
[[Category:European cuisine]]
{{food-stub}}