Tarte flambée is a traditional flatbread from Alsace. In the Alsatian language it’s called flammekueche – literally ‘flame cake’ – as it was traditionally cooked in a very hot wood-fired oven, like a pizza (and it is sometimes called Alsatian pizza). My Alsatian friend Isabelle, who serves it whenever friends gather at her home for drinks, doesn’t use a written recipe – and my recipe is inspired by watching her make it. It’s best to get everything prepared ahead of time, in fact the dough’s easier to roll if you let it double in size, divide into balls, pop them into freezer bags and refrigerate overnight. Then you can roll and assemble your flammekuechen an hour or so ahead of time and just bake them as guests arrive. This recipe makes a lot, enough for 8 people if you serve it as a meal with salad. You could halve it, but you’ll be surprised how quickly it disappears. Extra toppings (like mushrooms, chives, gruyere or munster cheese) are sometimes added but I like the classic tarte flambée with speck the best. This is the perfect excuse to open a delicious Alsatian wine like Albert Boxler’s pinot blanc.
Makes 4 tarts
Dough
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