Tarte flambée: Difference between revisions
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'''Tarte flambée''', called '''flammkuchen''' in German, is a well-known speciality of Alsace, an eastern region of France that borders Germany. Also called '''flammekueche''' in the local dialect and sometimes translated into English as '''flame cake''', it is like pizza in that a thin crust of dough is baked in a very hot oven; its topping is primarily [[Crème fraîche|crème fraîche]], onions, and bacon. The name itself comes from the method of cooking, the original Alsatian name meaning "baked in the flames". Always served hot, it can be eaten either as a first course or as the main course. The crème fraîche is sometimes replaced by ''fromage blanc'' or by a mixture of half ''fromage blanc'' and half crème fraîche but, like most traditional regional dishes, there are innumerable variations in preparing it. | '''Tarte flambée''', or '''Alsatian tart''', called '''flammkuchen''' in German, is a well-known speciality of Alsace, an eastern region of France that borders Germany. Also called '''flammekueche''' in the local dialect and sometimes translated into English as '''flame cake''', it is like pizza in that a thin crust of dough is baked in a very hot oven; its topping is primarily [[Crème fraîche|crème fraîche]], onions, and bacon. The name itself comes from the method of cooking, the original Alsatian name meaning "baked in the flames". Always served hot, it can be eaten either as a first course or as the main course. The crème fraîche is sometimes replaced by ''fromage blanc'' or by a mixture of half ''fromage blanc'' and half crème fraîche but, like most traditional regional dishes, there are innumerable variations in preparing it. | ||
Revision as of 21:50, 11 May 2008
Tarte flambée, or Alsatian tart, called flammkuchen in German, is a well-known speciality of Alsace, an eastern region of France that borders Germany. Also called flammekueche in the local dialect and sometimes translated into English as flame cake, it is like pizza in that a thin crust of dough is baked in a very hot oven; its topping is primarily crème fraîche, onions, and bacon. The name itself comes from the method of cooking, the original Alsatian name meaning "baked in the flames". Always served hot, it can be eaten either as a first course or as the main course. The crème fraîche is sometimes replaced by fromage blanc or by a mixture of half fromage blanc and half crème fraîche but, like most traditional regional dishes, there are innumerable variations in preparing it.