French recipe · German recipe · pies


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 – 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)
Dissolve yeast in water, add flour, salt, sugar and knead till you get smooth and pliable dough. Place it in a greased bowl, cover and let rise half an hour. The author strongly advises to let it rest overnight in the fridge, thus it will get better. I also did it that way, even going as far as to leave it for the next day and then one more day, when my mother baked the remaining pie (thus my dough spent several days in the fridge), and she noted that it was easier to roll out the dough.
If you decide to leave the dough chilling in the fridge, cover the bowl very well and when you get it out in order to bake it, leave it on the counter for 15 min. You can  make either two huge or four medium pies. Roll each piece out on a floured surface, as thin as you can. It will be quite resisting the rolling out, but be resilient =)
Filling (just several ideas of a huge variety of options):
I did this one: sour cream blended with some  white brine cheese as sauce base, than onion, oregano, black olives, mozzarella, fresh herbs and a splash of olive oil. The next day our version was less onion-y but this times with champignongs. Mother did a more meaty version and she managed also to roll out the dough, I guess, come il faut, as it looked very much like in a restaurant!
Next comes the baking:
Bake on a sheet lined with paper at 180 ‘C for 20-25 minutes – you will see that your pie is ready when it’s nicely browned and the cheese (if using any) is melting.
mmm, the result! what can I say? Although I did it a while ago, I still remember the taste =)
The photos are from my first version, so the dough here is quite thick compared with the last pie we baked.
Happy holidays and keep thinking, keep reading, learning, people, don’t lose your brains!!

2 thoughts on “Flammekueche

  1. Ήταν πολύ καλά. EASY and DELICIOUS. Next time the hardest part of this recipe will be to leave it in the frigde overnight. It´s not sure, if I´ll be patient enought to endure it 😀
    Keep on cooking!

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