{"id":278937,"date":"2010-10-04T06:53:00","date_gmt":"2010-10-04T04:53:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/flammekuche"},"modified":"2010-10-04T06:53:00","modified_gmt":"2010-10-04T04:53:00","slug":"flammekuche","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/flammekuche\/","title":{"rendered":"Flammek\u00fcche"},"content":{"rendered":"
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\nThe Flammek\u00fcche or Flammekueche or Tarte Flamb\u00e9e is originally from Alsace. It literally means “cooked in the flame”. It was used in the past to check the temperature of the bread oven. Baking bread was done once a week with the family and to see if the oven was hot enough, we put a ball of dough that was spread out, on which lardons and onions were placed.  Deliciously fine and crispy underneath, fragrant and creamy on the surface! <\/div>\n
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\nRecipe for the Flammek\u00fcche:<\/div>\n
\nfor 4 persons (2 flammek\u00fcches)<\/div>\n
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\nDough:<\/span><\/strong><\/div>\n
\n  -250g of flour<\/span><\/strong><\/div>\n
\n  -50ml of oil<\/span><\/strong><\/div>\n
\n  -a good pinch of salt<\/span><\/strong><\/div>\n
\n  -water<\/span><\/strong><\/div>\n
\nTrim:<\/span><\/strong><\/div>\n
\n  -90g of heavy cream<\/span><\/strong><\/div>\n
\n  -90g of cottage cheese<\/span><\/strong><\/div>\n
\n  -a large onion<\/span><\/strong><\/div>\n
\n  -half a glass of dry white wine<\/span><\/strong><\/div>\n
\n  -150g smoked (or not if you prefer!) bacon matches<\/span><\/strong><\/div>\n
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\nStart by preparing the dough.<\/em><\/div>\n
\nPlace flour, salt and oil in a bowl.<\/em><\/div>\n
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\nStart mixing with your fingertips.<\/em><\/div>\n
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\nThen add enough water to form a paste. The amount of water depends on the type of flour used. You have to take it one step at a time. Then knead the dough either in a machine with a dough hook, or by hand for 10 minutes. Put the ball of dough in cling film and chill for an hour to relax!<\/em><\/div>\n
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\nThinly slice the onion.<\/em><\/div>\n
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\nYou can skip this step if you want raw onions before cooking, but I prefer to pre-cook them in a little butter and wine before putting the flammek\u00fcche in the oven. <\/em><\/div>\n
\nSo put a knob of butter and a teaspoon of oil in a pan and heat over low heat.<\/em><\/div>\n
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\nAdd chopped onion.<\/em><\/div>\n
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\nThe onions should not color. Add half a glass of white wine and cook until all the wine has evaporated. Turn off the heat and set aside.<\/em><\/div>\n
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\nPreheat oven to 280\u00b0C. Cut the dough ball in half. Flatten the first half with the palm of your hand on a parchment paper.<\/em><\/div>\n
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\nThen with a rolling pin, roll out the dough as thinly as possible.<\/em><\/div>\n
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\nWith a cake ring, cut a circle of dough. You can simply cut with a knife and try to make a nice circle!<\/em><\/div>\n
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\nGet rid of falls.<\/em><\/div>\n
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\nFold all around the dough, trying to make a frieze.<\/em><\/div>\n
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\nMix the full cream and cottage cheese in a bowl and spread two tablespoons of this mixture on the dough.<\/em><\/div>\n
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\nSpread well to the folded edge.<\/em><\/div>\n
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\nAdd half of the bacon to the top of the pie.<\/em><\/div>\n
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\nThen half the onions. Season with salt and pepper. Do the same with the second ball of dough to make a second flammek\u00fcche.<\/em><\/div>\n
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\nBake for about 10 minutes or until the pie looks done!<\/em><\/div>\n
\nI have a special stone plate in my oven for baking bread and pizzas. So I bake the pie on the oven function which heats the stone very strongly to seize the dough from underneath. But without this stone you can bake the pie very well but in a very hot oven. It is necessary to watch the cooking closely because the paste being fine, it burns easily.<\/em><\/div>\n
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The Flammek\u00fcche or Flammekueche or Tarte Flamb\u00e9e is originally from Alsace. It literally means “cooked in the flame”. It was used in the past to check the temperature of the bread oven. Baking…<\/p>\n","protected":false},"author":1,"featured_media":30689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-278937","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278937","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=278937"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278937\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/30689"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=278937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=278937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=278937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}