{"id":8575,"date":"2014-01-25T17:52:20","date_gmt":"2014-01-25T16:52:20","guid":{"rendered":"http:\/\/78.46.122.165\/2014\/01\/25\/total-chic-total-knusprig-flammkuchen\/?lang=en"},"modified":"2016-01-03T16:44:25","modified_gmt":"2016-01-03T15:44:25","slug":"total-chic-total-knusprig-flammkuchen","status":"publish","type":"post","link":"https:\/\/alt.foodtastic.at\/en\/2014\/01\/25\/total-chic-total-knusprig-flammkuchen\/","title":{"rendered":"Totally Chic, Totally Crispy – Tarte Flamb\u00e9e"},"content":{"rendered":"

Tarte Flamb\u00e9e is all the rage at the moment. I see it\u00a0on menus at all the hip restaurants, and it's\u00a0popping up even as far away as\u00a0Holland and Denmark. But where does the name \"Tarte Flamb\u00e9e\", \"Flammkuchen\" in German, originally come from? I set out\u00a0to get to the bottom of this - and provide you with three yummy Tarte Flamb\u00e9e recipes at the same time - from sweet to savoury.<\/p>\n

Tarte Flamb\u00e9e has its origins in Alsace as well as Baden. I've been familiar with its\u00a0delicious, thin dough for a while, but didn't know where it came from. So I spent some time on the internet\u00a0and found out the following: In the olden days,Tarte Flamb\u00e9e was baked in a wood-fired baker's oven right before the bread went in to make use of the oven's intense starting\u00a0heat. By checking the tartes, the baker was able to\u00a0monitor the oven's temperature.<\/p>\n

The baking time of a classic Tarte Flamb\u00e9e is 12-15 minutes. If it turned dark and crispy before that, the bread had to wait for a while longer. If the tarte took more than 15 minutes, the heat in the oven wasn't high enough. The name derives from the flames in the oven that were still glowing when the dough was put in.<\/p>\n

Traditionally, the tarte's thin dough is topped with raw onion, bacon and a sour cream sauce, seasoned with salt and pepper. Today, there are numerous variations on the original, from a vegetarian version to one with bacon.<\/p>\n

Here's the basic dough for Tarte Flamb\u00e9e as well as three (non-traditional) toppings. You can buy the dough pre-made at the store - look out for\u00a0brands like Tante Fanny for example - but of course nothing beats homemade.<\/p>\n

Basic ingredients for the dough (enough for 4 people):<\/b><\/h3>\n

220g\u00a0flour<\/p>\n

1\u00a0cube of yeast<\/p>\n

1 TBSP\u00a0oil<\/p>\n

1\u00a0pinch of salt<\/p>\n

130ml sparkling water<\/p>\n

Preparation:<\/b><\/h3>\n

1.) \u00a0Dissolve the yeast in 50ml of lukewarm water. Put the flour into a big bowl and form a hollow in the middle. Pour the yeast-water mixture into it and mix in some flour from the edges. Now add the 130ml of sparkling water, olive oil and salt and quickly process into a smooth dough, ideally on a work surface, kneading with your hands . Form the dough into a ball, place it into the bowl, cover with a tea towel and leave to rise in a warm place for at least an hour. If you're putting it in the oven to let it rise, preheat it to 50\u00b0C.<\/p>\n

2.) \u00a0When the dough has risen, knead it through again and roll it out with a rolling pin on a work surface covered with parchment. The size of the parchment paper should correspond to the baking sheet you will be using. Now here's the laborious bit (but it's worth it in the end, I promise): roll out the dough until the edges start retreating. Cover with cling film and let it rest for a short while. Remove the cling film and roll it out again until the edges retreat. Repeat this until your dough is around 2-3mm thin.<\/p>\n

 <\/p>\n

And now for the toppings...<\/h4>\n

\"Flammkuchen#1\"<\/a><\/p>\n

 <\/p>\n[print_this]\n

#1 Tarte Flamb\u00e9e with Prosciutto and Figs\u00a0\u00a0<\/b><\/p>\n

Ingredients:<\/b><\/p>\n

100g prosciutto<\/p>\n

2\u00a0figs<\/p>\n

50g\u00a0rocket<\/p>\n

1\u00a0leek<\/p>\n

1\u00a0red onion<\/p>\n

50g\u00a0cottage cheese<\/p>\n

\u00bd jar\u00a0(125 g)\u00a0sour cream<\/p>\n

salt and pepper<\/p>\n

Preparation:<\/b><\/p>\n

1.) \u00a0Prepare the dough as described above.<\/p>\n

2.) \u00a0Preheat oven to 220\u00b0C (upper\/lower) or 200\u00b0C (fan).<\/p>\n

3.) \u00a0Wash the leek, remove the outer layer and anything green, cut in half and finely slice the white flesh.<\/p>\n

4.) \u00a0Peel and finely cube the onion and garlic. Combine the cottage cheese and sour cream in a bowl and mix well. Brush the dough with the cheese-cream mixture and top with leek, onion and garlic.<\/p>\n

5.) \u00a0Bake your tarte on the 2nd shelf from the bottom for around 15-20 minutes.<\/p>\n

6.)\u00a0 In the meantime, wash and shake or spin dry the rocket. Wash and slice the figs. Remove the finished tarte from the oven and top with figs, prosciutto and rocket. Cut into bite-sized pieces, arrange on plates and serve.<\/p>\n[\/print_this]\n

\"Flammkuchen#2\"<\/a><\/p>\n[print_this]\n

# 2 Tarte Flamb\u00e9e with Goat's Cheese and Lingonberries<\/h3>\n

Ingredients:<\/b><\/h3>\n

150g\u00a0goat's cheese<\/p>\n

3\u00a0sprigs rosemary<\/p>\n

100g cr\u00e9me fr\u00e2iche<\/p>\n

3\u00a0onions<\/p>\n

Lingonberry (or cranberry)\u00a0preserve<\/p>\n

salt and pepper<\/p>\n

Preparation:<\/b><\/h3>\n

1.) Prepare the dough as described above.<\/p>\n

2.) Preheat oven to 220\u00b0C (upper\/lower) or 200\u00b0C (fan).<\/p>\n

3.) \u00a0Wash, shake dry, pick and finely chop the rosemary. Put the cr\u00e8me fr\u00e2iche in a bowl and stir until smooth. Season with salt and pepper. Peel and finely slice the onion.<\/p>\n

4.) \u00a0Brush the cr\u00e8me fr\u00e2iche thinly onto the dough and top evenly with the onion. Spread the goat's cheese on top and bake on the 2nd shelf from the bottom for around 15-20 minutes.<\/p>\n

5.) \u00a0Remove your tarte from the oven, evenly spread the lingonberry preserve on top and serve.<\/p>\n[\/print_this]\n

# 3\u00a0Tarte Flamb\u00e9e<\/b><\/h3>\n

\"FLammkuchen#3\"<\/a><\/p>\n

 <\/p>\n[print_this]\n

Sweet Tarte Flamb\u00e9e with Apple, Cocoa and Walnuts<\/h3>\n

Ingredients:<\/b><\/h3>\n

3 TBSP\u00a0cocoa powder<\/p>\n

3 TBSP\u00a0sugar<\/p>\n

200g cr\u00e8me fra\u00eeche<\/p>\n

3 tart apples, such as Boskop or Elstar<\/p>\n

100g walnuts<\/p>\n

1-2 TBSP honey or maple syrup<\/p>\n

Preparation:<\/b><\/h3>\n

1.) \u00a0Prepare the dough as described above, but don't mix in any oil, but instead combine with cocoa powder and sugar.<\/p>\n

2.) Preheat oven to 220\u00b0C (upper\/lower) or 200\u00b0C (fan). Brush the dough with cr\u00e8me fra\u00eeche. Coarsely chop the walnuts. Wash, quarter, core and slice the apples (you might want to use the slicing side of a grater).<\/p>\n

3.) \u00a0Top with the apples and nuts, drizzle with some honey and bake on the 2nd shelf from the bottom for around 15-20 minutes.<\/p>\n

\"its-foodtastic\"<\/a><\/p>\n[\/print_this]\n","protected":false},"excerpt":{"rendered":"

Tarte Flamb\u00e9e is all the rage at the moment. I see it\u00a0on menus at all the hip restaurants, and it’s\u00a0popping up even as far away as\u00a0Holland and Denmark. But where does the name “Tarte Flamb\u00e9e”, “Flammkuchen” in German, originally come from? I set out\u00a0to get to the bottom of this – and provide you with three yummy Tarte Flamb\u00e9e recipes at the same time – from sweet to savoury.<\/p>\n","protected":false},"author":2,"featured_media":8602,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[842,754],"tags":[954,886,955,956],"ingredient":[],"class_list":["post-8575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maincourses","category-recipes","tag-flammkuchen-en","tag-repair-en","tag-suser-flammkuchen-en","tag-vegetarischer-flammkuchen-en"],"_links":{"self":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts\/8575"}],"collection":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/comments?post=8575"}],"version-history":[{"count":0,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts\/8575\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/media\/8602"}],"wp:attachment":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/media?parent=8575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/categories?post=8575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/tags?post=8575"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/ingredient?post=8575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}