Flammkuchen or Tarte Fambée basically means “flamed cake”. It is a specialty from the French Alsace and the German Pfalz and Baden regions. It originated as a temperature gauge for wood fired ovens and to make use of the very high heat in the oven, when the flames are just beginning to die down. The baker would use a small amount of the bread dough, roll it out very thin, top it with simple ingredients and use it as a test to see if the oven had the correct temperature to bake the bread. A traditional Flammkuchen is topped with cream, onions and bacon. The crust is very thin and crispy.