This easy, quick and inexpensive Alsatian recipe!

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We want to comfort ourselves with good recipes without worrying about these days of rain and gray skies. So, for an easy, quick and inexpensive but above all super gourmet meal, we give you the recipe for the Alsatian Flammekueche!

Between the rain, the sun which sets early and the gray sky, we do not necessarily have the morale at the end of autumn. Fortunately, the kitchen is always there to cheer us up. For a comforting mealtowards the North-East of France and more particularly theAlsace. Surely you already know their speciality which is none other than Flammekueche. Also called tarte flambéeit’s a classic of French cuisine since the 1960s.

If you wish, you can make your homemade dough. So you will only need 4 ingredients cupboard. It’s simple, fast and above all economical. For the garnishwe offer you the traditional with bacon, cream and onions!


For 6 persons :

For the PASTE:

  • 250g of flour
  • 5 cl of oil
  • 10 cl of lukewarm water
  • 1 pinch of salt

For garnish :

  • 2 onions
  • 25 cl of fromage blanc
  • 5 cl of white wine
  • 150 g smoked bacon
  • 25 cl heavy cream

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The preparation

Prepare the dough, let it rest a little then spread it on a plate.

Whip the fromage blanc and crème fraîche as you would for a whipped cream.

Melt the onions with the white wine in a pan.

Add the bacon and cook for a few minutes.

Place the fromage blanc and crème fraîche mixture on the dough, then distribute the bacon bits and onions.

Bake in a very hot oven (300°C if possible, otherwise 250°C minimum) and cook for 10 to 15 minutes (more or less, depending on the temperature of your oven).

Alsace invites itself on your plates for maximum indulgence. This recipe, ready in 30 minutes, is perfect for the whole family and for gourmets!

Here are variations of the Flammekueche to change from the traditional one and enjoy it all year round!

Camille Pons

food journalist

Currently in communication training, I am passionate about journalism and I also love food! So I made a mix of both and I write articles for Marmiton today…

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