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.
MAKES 2 CAKES
For the Dough:
- 2 scant cups (225g) Flour
- 3 tbsp olive oil
- 1 egg yoke
- 1/2 tsp salt
- up to 1/2 cup of water
For the Topping:
- 3-4 oz (about half of a container) creme fraiche
- 2 small onions peeled and sliced into very thin rings
- 4 pieces of thick cut bacon sliced into matchsticks
- 1/4 tsp nutmeg
- fresh chive, finely minced
Combine the flour with the oil, egg yoke, salt and just enough water to create a smooth dough. Wrap in foil and let the dough rest for 30 minutes at room temperature. Preheat the oven to the highest setting (500°F) and place the oven rack in the bottom. Preheat a pizza stone or an upside down baking sheet by placing it in the oven. Divide the dough into 2 equal portions and roll it out very thin. Place on a piece of parchment paper and add the toppings.
Mix the creme fraiche with the nutmeg and spread all over the rolled out Flammkuchen dough leaving a about a 1/2 inch edge. Sprinkle with onions and bacon and slip the Flammkuchen with the parchment paper onto the preheated pizza stone or baking sheet and bake for 8-10 minutes.
SOURCE: ADAPTED FROM BRIGITTE MAGAZINE