Tarte
Flammkuchen ( alemannisch Flammekueche or Flammwaie ; elsässisch Flammekueche ; lothringisch Flammkuche ; French tart flambée , flamed cake ' ) is a specialty of the Alsace and Lorraine , the Saarland and the adjacent Pfalz and Baden .
The basis of the tarte flambée is a very thinly rolled-out base of bread dough. The traditional topping consists of raw onions , bacon and a cream made from sour cream that is only lightly seasoned with salt and pepper. The topped flatbread is baked in the oven for a short time on a high heat.
Tarte flambée used to be baked in the wood oven in front of bread to take advantage of the first high heat. They were also a means of assessing the temperature of the oven. If they got dark too quickly, you had to wait to pour in the bread until the oven had cooled down a bit. If the tarte flambée required a longer baking time, they had to be heated again. The name "tarte flambée" comes from the fact that the flames in the oven were not yet completely exhausted when it was pushed in.
Regional variants
A common variant of the classic topping is the sweet version with apples or pears and cinnamon. Similar cakes made from thinly rolled out mixed bread dough are also known in other regions. In the east of Württemberg , tarte flambée are known as hot cakes and are topped with mashed potatoes , greaves and onion rings . In Hohenlohe and Franconia , the cakes are called Blootz or Blaatz . This is what they sometimes call sweet sheet cakes (for example plum buns ). In parts of Hesse , similar cakes are called Ploatz or Bloads . In Upper Swabia , thin , hearty flat cakes are called Dinnete . On the Fildern they are smaller and elongated and Deie called.
literature
- Helga Rosemann: Flammkuchen. A foray through the land of tarte flambée with lots of recipes and suggestions . Höma-Verlag, Offenbach 2009, ISBN 978-3-937329-35-2
Web links
- Tarte flambée . Recipe in the Koch-Wiki
Individual evidence
- ↑ kitchen n . In: Dictionary of German-Lorraine dialects , Volume 1, on woerterbuchnetz.de
- ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 88 .
- ↑ duden.de