Flammekueche

Flammekueche (Alsatian), Flammkuchen (Standard German), or tarte flambée (French), is a speciality of the region of Alsace, the German-speaking Moselle region, Saarland, Baden and the Palatinate. It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is usually covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. The name of the dish varies in local dialects: it is called Flàmmeküeche, or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian (compare Standard German Flammkuchen). All these variants translate as "(pie) baked in the flames". The German name (rendering Latin panis subcinericeus) appears in Hieronymus Bock's Teutsche Speißkammer (Strasbourg, 1550), denoting unleavened bread baked quickly in ashes or on hot stones. In Alsace, the French name tarte flambée is the most common name for the dish, while it is known as its Alsatian name "flammekueche" in the rest of France. Contrary to what literal translation would suggest, 'tarte flambée' is not flambéed, but cooked in a wood-fired oven.

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