Comments on: Flammkuchen (Flammekueche/tarte flambee from Alsace)

By: Caroline's Cooking

Caroline's Cooking — Sun, 04 Feb 2024 02:35:23 +0000

In reply to Rebecca Smith. How wonderful having it in Strasbourg, and glad you enjoyed this at home, too!

By: Rebecca Smith

Rebecca Smith — Sat, 03 Feb 2024 02:57:52 +0000

Oh my! We were in Strasbourg last year for our anniversary. We tried these, of course. After sitting next to a lovely couple, they explained about the reason it’s called what it is. They cook these in special ovens that have the flame come up and over to flambé the top. Then….. we purchased the Pi pizza oven. Bingo. I found this recipe and it was absolutely amazing. It’s very quick to make, but so flavorful and perfect. Thank you!

By: Caroline's Cooking

Caroline's Cooking — Fri, 10 Nov 2023 20:31:39 +0000

In reply to Orphee. I'm glad the tip about substituting helped!

By: Orphee

Orphee — Fri, 10 Nov 2023 00:25:30 +0000

Merci pour le tip, pas moyen de trouver de la Creme fraiche digne de ce nom, et du coup le yaourt grec et la Creme saure ont sauve mon menu!:-)

By: Caroline's Cooking

Caroline's Cooking — Sun, 08 Oct 2023 16:46:00 +0000

In reply to Jenn. Must have been a lovely (and tasty) visit - hope this brings back good memories for you!

By: Jenn

Jenn — Sun, 08 Oct 2023 04:48:00 +0000

I recently visited the Alsace area of France and this was consumed w a mixture of delight and gratefulness. Very keen to replicate the memories using this recipe. Thank you

By: Caroline's Cooking

Caroline's Cooking — Wed, 07 Dec 2022 22:30:14 +0000

In reply to Paula. I have just updated the recipe to show it in the ingredients - it's an optional ingredient, not in some versions, which is why I only mention it as 'if you like' but I appreciate wanting to see it in the ingredients for buying purposes so have added in. Sorry it wasn't more clear before!

By: Paula

Paula — Wed, 07 Dec 2022 18:19:22 +0000

I’m sad that cheese wasn’t on the ingredient list. I didn’t read the directions until o got home and realized it was missing.

By: Caroline's Cooking

Caroline's Cooking — Mon, 08 Aug 2022 23:13:09 +0000

In reply to Jacqueline Debono. Glad you enjoyed, and yes the dessert version does sound worth trying, I agree!

By: Jacqueline Debono

Jacqueline Debono — Mon, 08 Aug 2022 15:21:46 +0000

I made this tarte flambee yesterday and it turned out so well. My new favourite easy dinner! I want to try a sweet version as someone mentioned in the comments.

By: Caroline's Cooking

Caroline's Cooking — Sat, 23 Jul 2022 14:57:31 +0000

In reply to Holly. Glad to hear you enjoyed! And yes you could certainly use a pizza stone - I would just make sure you keep a close eye so it doesn't become too crisp.

By: Holly

Holly — Sat, 23 Jul 2022 03:33:06 +0000

Great recipe. I added mushrooms and thyme for a “forester” version. I think next time I would bake it on a pizza stone for a crispier crust.

By: Caroline's Cooking

Caroline's Cooking — Sat, 02 Jul 2022 22:08:15 +0000

In reply to Elena. Thanks for sharing, I must try a dessert version some time!

By: Elena

Elena — Sat, 02 Jul 2022 01:15:40 +0000

In reply to Caroline's Cooking.

Hey🙂
I‘m German and live close to the border to France in la Rhénanie-Palatinat (Rheinland-Pfalz) & we are well known for our Tarte flambé / Flammkuchen (not Flammkueche)
the origin is from Germany and took pretty fast over to the Alsace area that borders to France but other than in Germany where you can eat Flammkuchen in any state in France it’s just known for this area (it’s not as popular as it is in Germany) if you go to Normandy, Breatgne, Lyon, Tolouse, Paris you won’t find it..

The original one is served with Crème fraîche, Onions & spare tire - in the French area they also top it off with Gruyère cheese.
The most popular vegetarian version is topped with no Feta cheese, Olives & Pepperoni (Greek Style) and the sweet version with apples & cinnamon or blueberries - it’s pretty common to eat a sweet one after eating a savory kind like a dessert.
Greeting from Germany✌️

By: Caroline's Cooking

Caroline's Cooking — Thu, 20 Jan 2022 14:48:05 +0000

In reply to Helen Wray. Glad to hear you have been enjoying! I haven't tried freezing the rolled dough but I think it probably should work, I'd just make sure it is well wrapped so that it doesn't get freezer burn and/or dry out.

By: Helen Wray

Helen Wray — Thu, 20 Jan 2022 11:16:36 +0000

I love this recipe Made it a few times and it always comes out tasty. But I have a question - do you think that the rolled out base could be kept in the freezer, wrapped in clingfilm? I want to make the tartes at my daughter's house but at present she doesn't have any work surfaces suitable for rolling out. I thought about rolling out the dough at home, freezing and then transporting along with the toppings which I can cook out at her place.

By: Caroline's Cooking

Caroline's Cooking — Sat, 05 Jun 2021 11:45:57 +0000

In reply to Ian bell. Thanks, and yes you can certainly add garlic in as well (rarely a bad thing!)

By: Ian bell

Ian bell — Fri, 04 Jun 2021 16:56:40 +0000

A great dish. I add finely chopped garlic!

By: Caroline's Cooking

Caroline's Cooking — Sun, 14 Mar 2021 07:55:36 +0000

In reply to Jean-Claude Béhar. Sounds tasty - yes you can vary the toping much like pizzas, though this is certainly the most typical combination (and delicious, too!)

By: Jean-Claude Béhar

Jean-Claude Béhar — Sat, 13 Mar 2021 11:50:12 +0000

Hi from Zurich! As Swiss Germans, we are also familiar with this meal though not a typical swiss meal. With Flammekuche, it is also a great way to use left overs from the fridge! Last nite my wife, a cordon bleu (lucky me!) used some smoked trout, leek, onions, feta and prior to serving, some ruccola on it. A very nice Friday s meal in 30 minutes. Got pics also available! Best regards.

By: Caroline's Cooking

Caroline's Cooking — Sat, 13 Feb 2021 23:10:15 +0000

In reply to Gaynor. That's great to hear! Glad you enjoyed.

By: Gaynor

Gaynor — Sat, 13 Feb 2021 20:36:31 +0000

So much better than Rick Stein’s. Thank you

By: Caroline's Cooking

Caroline's Cooking — Mon, 11 May 2020 09:27:25 +0000

In reply to Mike. It's a great dish, I agree. Yes, I have seen some versions with a little mustard, and yes agree you would want a VERY small amount to save it taking over. Another option is to mix some in with the creme fraiche to milden it a little.

By: Mike

Mike — Sun, 10 May 2020 13:57:14 +0000

Love tarte flambee! For an interesting change, replace the creme fraiche with a very thin spread of Grey Poupon or German style whole grain mustard. A little goes a long way but it gives it a delightful tang!

By: Caroline's Cooking

Caroline's Cooking — Thu, 09 Apr 2020 06:35:16 +0000

In reply to Heike Puchan. So glad to hear you enjoyed it - it's one of our favorites as well!

By: Heike Puchan

Heike Puchan — Wed, 08 Apr 2020 15:51:56 +0000

My son and I were looking for a Flammkuchen recipe to keep us entertained during the Coronavirus lockdown. The recipe turned out absolutely delicious. Thanks from Scotland

By: Caroline's Cooking

Caroline's Cooking — Wed, 25 Dec 2019 02:01:07 +0000

In reply to Erika. They are definitely some great flavors, I agree!

By: Caroline's Cooking

Caroline's Cooking — Wed, 25 Dec 2019 02:00:47 +0000

In reply to kim. Great - it has become a regular here.

By: Caroline's Cooking

Caroline's Cooking — Wed, 25 Dec 2019 02:00:15 +0000

In reply to Jen. Thanks - I agree it really is such a lovely combination of flavors (hard to go wrong with bacon, for a start!)

By: Jen

Jen — Fri, 20 Dec 2019 17:25:02 +0000

I love how the simplest ingredients perfectly combined make such a delicious dinner. Loved the bacon onion flavor!

By: kim

kim — Fri, 20 Dec 2019 16:55:48 +0000

What a fabulous recipe! So easy and tasty! I'll definitely be making again!

By: Erika

Erika — Fri, 20 Dec 2019 16:53:11 +0000

I love the flavors you used here. A few favorite for sure. 🙂