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Prepare the top of the pie in the bread machine, putting the ingredients in the order shown. Plan the machine on the schedule Dough .
Whoever wants can knead the dough by hand and then leave it to rise.
After the car program is over, take out the dough, put it on a plate, cover it with foil and refrigerate it for a few hours.
Peel a squash, grate it and squeeze the juice.
We cut the kaizer into thin slices, then we slice the salami and the tomato.
After removing the cake top from the cold, we spread it and put it in a large tray lined with baking paper and greased with butter.
We make some stings on the surface of the countertop with a fork, then we grease it well with cream cream. Season.
Sprinkle onions, kaizer, salami and tomato on top and then grate the cheese.
Put in the preheated oven at 180 degrees C for about 30 minutes until the top is baked and a copper color is on top.
The pie is portioned and served hot.
Flammekueche (Alsatian Pizza) Recipe
The divine flammekueche recipe inspired by Frédérique's.
When we get to spend time at my parents & # 8217 vacation house in the Vosges, a mountain range in the Northeast of France, one of our favorite daytrips is to drive over to Colmar, a historic Alsatian town on the other side of the mountain.
We & # 8217ve been going for as long as my parents have had the house, a little over twenty years, and though Colmar is as gorgeous as Alsatian towns get (ie very), with paved streets, pretty canals, and amazing architecture, the capital -D Draw for me is the flammekueche we get for lunch.
Also known as flambé pie, the flammekueche (pronounced flam-küsh*) can be described as the Alsatian pizza: a super thin round of dough topped with cream, finely sliced onions, bacon strips, and sometimes mushrooms (the forestry) and cheese (the au gratin), baked in a woodfire oven until the edges are golden brown and crisp.
Sitting at one of the outdoor tables outside our favorite restaurant in Colmar, we make conversation as we wait for our tartes flambées to arrive, and our collective joy vibrates through the air as the waitstaff brings them out, all hot and fragrant, on wooden boards.
I would never have thought to make my own had it not been for Frédérique, the textile designer and special correspondent who will be sharing her guide to Strasbourg next month, and offered her recipe for flammekueche as a bonus. As she explained, it is a popular dish to make for a casual meal with friends throughout Alsace. In fact, it is so common that supermarkets sell ready-made rounds of dough that you can just garnish and bake.
I & # 8217ve never come across those in Paris, and soon found out the dough is so easy to make there is hardly a need for a shortcut: it & # 8217s just flour, salt, oil, and water & # 8212 no yeast to intimidate the cook.
And once you've got your dough rolled out thinly, it & # 8217s just a matter of scattering a few toppings over it, and bake in a very hot oven. Within minutes, you can have your very own sizzling flambé pie on your table.
Indeed, I can & # 8217t think of a more festive food to share with friends over drinks. But it comes together so fast Maxence and I have also enjoyed it for a weeknight dinner. In fact, I did a test run one night, and we loved it so much we had flambéed pies for dinner four. nights. in a row. We called it Alsatian week.
* Alternate spellings are numerous depending on the region and the dialect: flammkuche, flammkuchen, flammekuechle, flàmmeküeche & # 8230
Flambé tarts at Munster
This tarte flambée au Munster recipe offers a spin on what is perhaps the most well-known of dishes from Alsace, and here Rosana tops the French flatbread with delightful Munster cheese, another specialty of the region. Served with a crisp glass of Gewurztraminer, this is a fantastic sharing dish for a get-together with friends and family. If Munster isn’t available, the English cheese Stinking Bishop is a great alternative.
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Legend has it that tarte flambée was created in Alsatian farms where, in the 1930s, women farmers were accustomed to baking bread in batches from time to time. The bread baking was cause for celebration, and to mark it they reserved some dough, rolled it thinly and uniformly, then took advantage of the oven heat to bake these flatbreads which were then presented to farm workers. It was a tear and share celebration, something which is still very common practice today - even in restaurants.
This small, modest dish occupies a special place in the French culinary tradition, and it is this which best represents the soul of the Alsace region. It's simple, delicious and unfussy.
It's composed of a rectangular bread dough covered with Fromage blanc, a fresh cheese originating from the north of France and the south of Belgium. The tarte is then topped with bacon and onions before baking until golden and bubbling. Product quality is paramount, so be sure to purchase a high quality bacon from your favorite butcher. This recipe is by no means original or authentic I use a simplified method but this tarte flambée still retains the delicious flavors and texture of the original dish.
Gewurztraminer is a pink-skinned grape most associated with the Alsace region. There is nothing modest about this grape, you either love it or hate it. Thanks to its spicy flavor (gewürz means spice in German), this is one of the few wines which can keep pace with Asian food and many fragrant and intense cuisines, standing up to powerful spices such as those found in Indian cuisine. However, I've found that its soulmate is a ripe Munster cheese, the main ingredient in the topping to this Tarte flambée it's said that best food and wine pairings are a result of local ingredients and grapes. Gewurztraminer has a subtle freshness that makes it an ideal partner with strong cheeses as well as sweet savories such as dates and figs.
'Gewurz' is a scented variety with an intense and complex nose of exotic fruits (lychee and tropical fruits), rose, citrus (orange) spices (cloves, and pepper), honey and ripe fruit also give these wines richness and an attractive nose .
- 12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
- 4 (5 ounce) balls prepared pizza dough
- 1 large yellow onion, sliced
- 1 cup white cheese (French-style fresh cheese)
- ¼ cup fresh creams
- 1 pinch ground nutmeg
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper
Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer reserve the fat.
Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
Mix white cheese, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tarts.