Recipe: Flamekuesche or Tarte Flambée

Name: Flamekuesche or Tarte Flambée
Prep time: 45 min
Cook time: 10 min
Total time: 175 min
Yield: 8 servings
Ingredients: 1 kg (2.2 lb) of pure farmhouse white cheese (50%)*; 250 g (8.75 oz) of double crème fraîche; 500 g (17.75 oz) of onions (Roscoff type) thinly sliced; 500 g (17.75 oz) of smoked peasant bacon cut into fine lardons; 1 whole egg (not mandatory); salt, freshly ground pepper and nutmeg powder.; Dough preparation; 1 kg (2.2 lb) of sifted flour type 45; 15 g (0.5 oz) of baker's yeast; 1/2 liter (2.1 qt) of mineral water; 50 g (1.75 oz) of good butter just softened (or rapeseed oil); 5 g (0.2 oz) of fine salt.

By chef patrick Asfaux 4.6/5 (9 reviews) · 🍳 17 made it

Prep 45 min

Cook 10 min

Rest 2h

Total 2h55

Servings 8 serv.

Ingredients for 8 servings

Adjust for

servings

1 kg (2.2 lb) of pure farmhouse white cheese (50%)*
250 g (8.75 oz) of double crème fraîche
500 g (17.75 oz) of onions (Roscoff type) thinly sliced
500 g (17.75 oz) of smoked peasant bacon cut into fine lardons
1 whole egg (not mandatory)
salt, freshly ground pepper and nutmeg powder.
Dough preparation
1 kg (2.2 lb) of sifted flour type 45
15 g (0.5 oz) of baker's yeast
1/2 liter (2.1 qt) of mineral water
50 g (1.75 oz) of good butter just softened (or rapeseed oil)
5 g (0.2 oz) of fine salt.

Step-by-step directions

Attention this recipe is designed to make a Flam's Party so popular in Alsace
it is then served as a single dish.
if you decide to make it for an appetizer divide the proportions.
Progression of dough preparation.

1 Take 20 cl (0.8 cup) of lukewarm water, dissolve the yeast in it, then pour the flour, the remaining water and fine salt.

2 In your food processor (with a hook) or by hand lift the dough to make a nice ball, then add in small pieces the softened butter and beat well so that the surface of the ball is smooth then cover with a cloth and let rest at room temperature for 1 hour 30 minutes.
Preparation of the mixture (cream)

3 In a large bowl mix well the cream, white cheese, salt, a good turn of the mill and nutmeg powder then refrigerate while your dough rests.

4 Take out your baking sheet and install parchment paper then preheat your oven to 250° (TH 8) grill with fan or convection.

5 Then spread on your sheet in a rectangular manner 150 to 200 g (7 oz) of dough then arrange 30 to 40 g (1.4 oz) of onions and lardons cook at mid oven for about 6 minutes then take out on a board and start again
if it's for a "Flam's Party"
Cut into 8 small quarters with a pastry wheel and of course you use your fingers.
I want to thank my friend Chef Jaimes Madeira for sending this magnificent regional recipe from the original version of Château du Kocherberg dated 1250.
*Number of "pure" enthusiasts consider that cream should be absent from this recipe. Although at the time this tart was prepared with curdled milk (sürmellich) mixed with an egg.