Flammekueche (Alsatian Tart)
Experience the rustic charm of Alsace with this traditional Flammekueche, a thin, crispy tart adorned with a rich, creamy crème fraîche base. Crowned with sweet caramelized onions and savory bacon, each bite offers a delightful contrast of textures and flavors. This simple yet elegant dish is perfect as a light meal, a sophisticated appetizer, or a unique party snack.
Forkin eredeti receptje
- Teljes idő
- 55 p
- Adag
- 4
- Nehézség
- Közepes
- Adagonként
- 655 kcal
Allergéninformáció: a következőket tartalmazhatja: glutén és tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
dough
- 250 gall-purpose flour
- 125 mlwater, lukewarm
- 1 ek.olive oil
- 0,5 tk.salt
topping
- 2 dbyellow onion, thinly sliced
- 150 gbacon, diced
- 200 gcrème fraîche
- 0,25 tk.black pepper, freshly ground
- 1 csipetnutmeg, freshly grated
Eszközök
Large mixing bowl · Rolling pin · 2× Baking sheet · 2× Parchment paper · Chef's knife · Cutting board · Small bowl · Whisk
Elkészítés
Lépésről lépésre
- 1
Preheat your oven to 220°C (425°F) with a baking sheet inside to ensure a crisp crust from the start.
Körülbelül 15 p
A szakács megjegyzése: Preheating the baking sheet helps to create a crispier bottom crust, mimicking a pizza oven effect.
- 2
Combine the all-purpose flour, lukewarm water, olive oil, and salt in a large mixing bowl.
Körülbelül 2 p
A szakács megjegyzése: Ensure the water is lukewarm (around 35-40°C or 95-105°F) to help activate the gluten in the flour without cooking it.
- 3
Mix the ingredients until a shaggy dough forms, then transfer it to a lightly floured surface.
Körülbelül 1 p
- 4
Knead the dough for approximately 5-7 minutes until it becomes smooth, elastic, and no longer sticky.
Körülbelül 7 p
A szakács megjegyzése: Proper kneading develops the gluten, which is essential for a thin, pliable, and crispy crust.
- 5
Divide the kneaded dough into two equal portions.
Körülbelül 1 p
A szakács megjegyzése: For even tarts, use a kitchen scale to weigh the dough portions.
- 6
On a well-floured surface, roll out each dough portion very thinly into an oval or rectangular shape, aiming for a thickness of about 2-3 mm.
Körülbelül 5 p
A szakács megjegyzése: The key to authentic Flammekueche is an incredibly thin crust; roll it as thin as you possibly can without tearing.
- 7
Carefully transfer each rolled-out dough base onto separate sheets of parchment paper.
Körülbelül 1 p
A szakács megjegyzése: Rolling the dough directly on parchment paper can make transferring it to the hot baking sheet much easier.
- 8
In a small bowl, whisk together the crème fraîche with black pepper and a pinch of freshly grated nutmeg.
Körülbelül 1 p
A szakács megjegyzése: Freshly grated nutmeg offers a more aromatic and intense flavor compared to pre-ground.
- 9
Spread an even, thin layer of the seasoned crème fraîche mixture over each dough base, leaving a small border (about 1 cm) around the edges.
Körülbelül 2 p
A szakács megjegyzése: Avoid over-applying the crème fraîche, as too much can make the crust soggy.
- 10
Evenly distribute the thinly sliced yellow onion and diced bacon over the crème fraîche layer on both tarts.
Körülbelül 2 p
A szakács megjegyzése: Slice the onions as thinly as possible for optimal caramelization and a delicate texture.
- 11
Carefully slide one parchment-lined tart onto the preheated baking sheet in the oven.
Körülbelül 1 p
A szakács megjegyzése: Work quickly to prevent the oven from losing too much heat.
- 12
Bake for 12-15 minutes, or until the edges are deeply golden brown and crispy, the onions are tender and slightly caramelized, and the bacon is cooked through and rendered.
Körülbelül 15 p
A szakács megjegyzése: Oven temperatures can vary, so monitor the tart closely, especially towards the end of the baking time, to prevent burning.
- 13
Remove the first tart from the oven and repeat the baking process with the second tart.
Körülbelül 15 p
- 14
Once baked, transfer the Flammekueche to a cutting board, slice into rustic pieces, and serve immediately while still hot and crispy.
Körülbelül 1 p
A szakács megjegyzése: Flammekueche is best enjoyed straight from the oven to savor its crisp texture.
Adagonként
Tápérték
- Kalória
- 655,2kcal
- Fehérje
- 21,8g
- Szénhidrát
- 55,1g
- Zsír
- 38,4g
- Rost
- 2,8g
- Cukor
- 4,2g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
Serve this delightful Flammekueche with a crisp green salad dressed with a light vinaigrette for a complete meal. A dry Riesling or a light-bodied Pinot Noir would pair beautifully with its rich flavors. For a vegetarian option, simply omit the bacon and add thinly sliced mushrooms or leeks.
Store any leftover Flammekueche in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-8 minutes, or until heated through and crispy. Avoid microwave reheating, as it will make the crust soggy.