Easy, delicious treat from Alsace, at the French border w/ Germany where it's called flammenkuchen. We've adjusted this to our taste/oven/equipment over time, using a combination of recipes found online.
CourseAppetizer, Dinner, Snack
CuisineAlsacian, French, German
KeywordAlsacian Pizza, Flammenkuchen, Tarte Flambee, White PIzza
A pizza stone is helpful but not required.
Parchment paper is also helpful.
1.5tspkosher salt (Diamond brand)
4.5tbspvegetable, canola or olive oil(next time try butter!)
1cuproom temperature water
The Cream Sauce
7oxcrème fraîche~200 grams
¼tspfreshly grated nutmeg
1/4tspfreshly grated black pepperor more to taste
1tspwhole milk or creamoptional, if needed to make more liquid-y and easily spreadable
Toppings (pick your poison)
Red onion, sliced thin
bacon, cooked and broken into pieces
Gruyère or Emmenthal cheese, sliced into thin strips or grated
Salami, sliced thin
Mushrooms, sauteed, with truffle salt
Nutella on one for dessert?
Chop/sauteè mushrooms in melted butter, if using. Sprinkle with truffle salt, cover and keep aside and allow to cool.
Prepare dough: Mix the flour, baking soda and salt, then use a fork to add the oil and egg, until well distributed and crumbly-looking. Add 2/3 of the water and mix, until a shaggy dough forms. SLOWLY, add additional water as needed. Knead in the bowl for a few minutes until dough becomes smooth and elastic-y. Cover with plastic and keep aside until ready to use.
Preheat oven to 450, with a pizza stone (or heated flat cookie/pizza sheet in it. Prepare pizza stone- or pan-sized pieces of parchement paper for easy transition from counter to oven.
Prepare cream sauce: mix the crème fraîche, salt, pepper and nutmeg. Add a bit of milk or creme if it the crème fraîche is quite thick, but if it's spreadable skip it and just keep the cream sauce aside. You are aiming for smoothie consistency; not too liquid-y but also not super thick.
Roll that dough thin: Divide dough into at least tennis ball pieces (or size according to your pan/pizza stone), and one at a time, roll out the dough with a heavy roller, and use your muscles to make it quite thin.
Assemble tarte flambée: On one thin dough siting on a piece of parchment paper, put a very thin layer of the crème mixture around most of the center (like a pizza. it will help it not rise), and stick it into the oven. Cook for about 4 minutes and check to see if it is beginning to look cooked and not yet brown. If so, take it out, add more crème and any toppings (more sparingly than a typical American pizza, mind you), and pop it back in the oven for another 2-3 minutes until the cheese is melted and the crust is browning. Meanwhile, start prepping the next tarte to go into the oven as soon as this one is done. When fully cooked, allow to cool momentarily on a cutting board before cutting with a pizza cutter.
This French-ified game comes with big thanks to Sarah and family who happened to come over on an À Table evening that we didn’t have our printed Parlez Français le Jeux game because we had forgotten we had lent it to a friend.
Sarah suggested the game 20 Questions, but played in French, and I had to wonder why I had never thought of that?! Brilliant!
You probably already know how to play, but if not, here is a very brief tutorial:
One person chooses a person, place, or thing, and keeps it in their head, not revealing it to anyone. Then, the guessing begins! Other players must ask questions that can only be answered with a “yes” or “no,” in an attempt to figure out what the person has chosen to "be," and with each answer the subsequent questions should bring players closer to the answer. The most fun way is to take turns going around the table asking question as a "team," trying to figure it out before getting to 20.
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