Recipe: Flamekuesche or Tarte Flambée

Name: Flamekuesche ou tarte flambée
Prep time: 45 min
Cook time: 10 min
Total time: 175 min
Yield: 8 portions
Ingredients: 1 kg de fromage blanc pur fermier (50%)*250 g de Crème fraîche double500 g d'oignons (type Roscoff) émincés500 g de Lard fumé paysan taillé en fins lardons1 oeuf entier(pas obligatoire)sel poivre du moulin et râpure de muscade.Préparation pour la pâte1 kg de farine tamisée type 4515 g de levure boulangère1/2 litre d'eau minérale50 g de bon beurre juste ramolli(ou huile de colza)5 g de sel fin .

By chef patrick ★ ★ ★ ★ ★ 4.6/5 (9 reviews) Other dishes

Prep 45 min

Cook 10 min

Rest 2h

Total 2h55

Servings 8 serv.

Ingredients for 8 servings

1 kg of pure farmhouse white cheese (50%)*
250 g of double crème fraîche
500 g of onions (Roscoff type) thinly sliced
500 g of smoked peasant bacon cut into fine lardons
1 whole egg (not mandatory)
salt, freshly ground pepper and nutmeg powder.
Dough preparation
1 kg of sifted flour type 45
15 g of baker's yeast
1/2 liter of mineral water
50 g of good butter just softened (or rapeseed oil)
5 g 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 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 of dough then arrange 30 to 40 g 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.