Tarte Flambée
A thin-crust pizza-like dish with crème fraîche, onions, and bacon.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Tarte Flambée, also known as Flammkuchen, originated in the Alsace region of France and the bordering region of Germany. Historically, it was a farmer's dish, used to test the heat of wood-fired ovens before baking bread. The thin dough would quickly indicate if the oven was at the correct temperature. What started as a simple way to test the oven now turned into a social dish.
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Tarte Flambée is deeply embedded in the Alsatian culture, representing a connection to the region's agricultural heritage and serving as a symbol of communal dining.
Communal Eating
Traditionally, Tarte Flambée is served on a wooden board and shared among diners, fostering a sense of community and togetherness.
Regional Identity
The dish is a source of regional pride for Alsatians, showcasing the area's culinary traditions and local ingredients.
Wine Pairing
Tarte Flambée is often enjoyed with local Alsatian wines, such as Riesling or Gewürztraminer, further enhancing the culinary experience.
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Tarte Flambée offers a delightful balance of savory, creamy, and slightly sweet flavors, complemented by a crispy texture.
The dominant flavor is savory, stemming from the smoky lardons (bacon) and the pungent onions. The crème fraîche adds a creamy, tangy counterpoint, while the thin, crispy crust provides a textural contrast. The overall effect is a simple yet satisfying flavor profile that highlights the quality of the ingredients.
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Dough Thickness
Roll the dough as thinly as possible to achieve the characteristic crispy texture. A thin crust is essential for an authentic Tarte Flambée.
Crème Fraîche Consistency
Use a high-quality crème fraîche and spread it thinly over the dough to prevent it from becoming soggy. You can also use a mixture of crème fraîche and fromage blanc.
Oven Temperature
Bake the Tarte Flambée in a very hot oven (450-500°F or 230-260°C) to ensure a crispy crust and well-cooked toppings. It only takes a few minutes to bake.
Lardon Preparation
Use high quality lardons, or thick-cut bacon, diced. Render some of the fat off the bacon before adding it to the tarte flambée.
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