Snow and sun today, this is our winter for a day, cause tomorrow they forecast +7! +7 on 26th December? that’s not Russia you would say, well, we are also wondering at it this year, although such autumn-like weather helps me not to be late for work. We’ve got a new tenant at home, my Granny from Belarus, now there’s almost no time for anything now, although I do bake even more, cause I’ve got more eaters now=) It’s just that I opened my laptop for the first time in two weeks… that’s why my so long premeditated posts with the recipes I did so long ago were pending without being published all this time.
Here’s Tarte Flambée – a traditional pie from Alsace, where I lived one year. A very interesting region, although a little bit dilapidated… Well, you’ve already seen the photos of X-massy Strasbourg, you can imagine that this is a region with its own characteristics, quite distinctive by the way. I tried this dish several times, mostly some vegetarian version (with mushrooms, for example), it’s most commonly consumed with beer and has loads of versions. For me it looked like a crepe but baked, cause it’s very much thinner than pizza. Funny enough, I found the recipe – which is quite easy – on a Greek blog while searching for some traditional Greek recipes. So it’s in Greek, if you want to read the original=)
The author underlines the idea that the main trick of this tarte is to be moderate when you choose the “filling”, just bear in mind that the classic version of it is just creme fraiche, onions and lardons! And of course there’s no doubt that it requires some flames to make this pie =)
When you order this pie in a brasserie in Strasbourg or in a restaurant, it’s most usually served on a wooden board and it’s crispy and almost of a paper-height. It might look slim, but it is really nourishing!
Tarte Flambée or Flammekueche adapted from royal-coconut.blogspot.com – will make enough dough for four pies with a thin crust
Basic dough for flammekueche
- 300 g all-purpose flour
- 170 g lukewarm water or 50 g water + 120 g buttermilk – I used water + kefir
- 1 tsp table salt
- 20 g fresh yeast (or take a corresponding amount of dry yeast)