You can even find a frozen version at Trader Joe’s!Īlthough some people add cheese to their flammkuchen, keep in mind that this isn't the traditional version. Nowadays, tarte flambée has gained worldwide popularity. It didn’t get mainstream exposure in restaurants until the pizza craze in the 1960s. Regardless of what you call it, it’s absolutely delicious!įlammkuchen was originally a homemade dish invented in Alsatian farmhouses. These names all translate to "pie baked in the flames.” It’s also sometimes referred to in English as an Alsatian bacon and onion tart or Alsatian pizza. Because Alsace changed ownership between Germany and France for over 100 years, it also has the French name of tarte flambée (pronounced tart flahm-BAY). In German it can be called flammkuchen (pronounced flam-KOOK-en) or flammekueche (pronounced flam-KOOCHE). The name of this dish varies based on region and dialect. The result is a thin, crispy, blistered crust topped with tender, sweet onions and small, salty bites of bacon. It features thinly rolled out unleavened dough (no yeast!) shaped as a rough rectangle or oval, covered with fromage blanc or crème fraîche, sliced onions, and lardons. It's absolutely delicious, yet considerably simple to make!Ī specialty of the French region of Alsace and Southwestern German regions of Mosel, Baden-Württemberg and the Palatinate (all along the French-German border), flammkuchen is essentially a rustic flatbread or pizza. It features a thin, crisp, cracker-like crust topped with creamy crème fraîche, sliced onions, and cubes of bacon. Flammkuchen (aka Tarte Flambée) is a flatbread-style pizza with German and French origins.
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