Recipe · Alsazia · Colmar
Flammekueche
the tarte flambée, the thin sheet of bread dough topped with thick cream, onions and bacon, baked in the farms of the Kochersberg when the wood-fired oven was at its hottest, before the bread went in
preparation
How it is made
The steps are in the order you do them.
- soften the onions in the butter and mix them into the cream; season with salt and nutmeg
- dice the bacon and brown it lightly
- roll the dough out very thinly and lay it on the baking tray
- spread the cream and onions over the dough
- drizzle with the rapeseed oil and scatter the bacon over
- bake in a very hot oven, at the highest temperature, until the edges are golden and crisp
Other recipes
Same country first.
