The Flammeküche or Flammekueche or Tarte Flambée is originally from Alsace. It literally means “cooked in the flame”. It was used in the past to check the temperature of the bread oven. Baking bread was done once a week with the family and to see if the oven was hot enough, we put a ball of dough that was spread out, on which lardons and onions were placed. Deliciously fine and crispy underneath, fragrant and creamy on the surface!
Recipe for the Flammeküche:
for 4 persons (2 flammeküches)
-250g of flour
-50ml of oil
-a good pinch of salt
-90g of heavy cream
-90g of cottage cheese
-a large onion
-half a glass of dry white wine
-150g smoked (or not if you prefer!) bacon matches
Start by preparing the dough.
Place flour, salt and oil in a bowl.
Start mixing with your fingertips.
Then add enough water to form a paste. The amount of water depends on the type of flour used. You have to take it one step at a time. Then knead the dough either in a machine with a dough hook, or by hand for 10 minutes. Put the ball of dough in cling film and chill for an hour to relax!
Thinly slice the onion.
You can skip this step if you want raw onions before cooking, but I prefer to pre-cook them in a little butter and wine before putting the flammeküche in the oven.
So put a knob of butter and a teaspoon of oil in a pan and heat over low heat.
Add chopped onion.
The onions should not color. Add half a glass of white wine and cook until all the wine has evaporated. Turn off the heat and set aside.
Preheat oven to 280°C. Cut the dough ball in half. Flatten the first half with the palm of your hand on a parchment paper.
Then with a rolling pin, roll out the dough as thinly as possible.
With a cake ring, cut a circle of dough. You can simply cut with a knife and try to make a nice circle!
Get rid of falls.
Fold all around the dough, trying to make a frieze.
Mix the full cream and cottage cheese in a bowl and spread two tablespoons of this mixture on the dough.
Spread well to the folded edge.
Add half of the bacon to the top of the pie.
Then half the onions. Season with salt and pepper. Do the same with the second ball of dough to make a second flammeküche.
Bake for about 10 minutes or until the pie looks done!
I have a special stone plate in my oven for baking bread and pizzas. So I bake the pie on the oven function which heats the stone very strongly to seize the dough from underneath. But without this stone you can bake the pie very well but in a very hot oven. It is necessary to watch the cooking closely because the paste being fine, it burns easily.