Sources and image credits — Flammekueche: paper-thin, hot and fast
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Our own AI-generated image.
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Our own AI-generated image.
Home › All stories › Flammekueche: paper-thin, hot and fast
Tarte flambée, flammekueche in Alsatian, is an Alsace dish: a paper-thin sheet of dough with fromage blanc and cream, onion and bacon. The recipe of the Alsace winegrowers (Vins d’Alsace) uses dough without yeast, rolls it to about one millimetre and bakes it in an oven at 280 °C. Our version with a little yeast and a home oven at up to 250 °C is our own variation.
Image credits
Our own AI-generated illustration accompanying the recipe.
A rectangular, paper-thin flammekueche with a deep brown blistered edge, white cream, thin onion rings and crisp lardons on a wooden board.
A thinly rolled sheet of dough on a floured baking tray, spread with cream and scattered with raw onion rings and bacon strips.