Tarte Flambe - Alsatian Bacon & Onion Tart - How to Make Tarte Flambe
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Date: 2019-07-25
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Comments and reviews: 9
Sir Derpington
this is not a pizza this is actually a Flammekuche. A flame cake. yes learn the difference. The texture and sauce are totally different in fact it is so like the Americans to appropriate these things as pizza cause its sauce on a dough. typical. I can already a douchey hipster saying these things.
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this is not a pizza this is actually a Flammekuche. A flame cake. yes learn the difference. The texture and sauce are totally different in fact it is so like the Americans to appropriate these things as pizza cause its sauce on a dough. typical. I can already a douchey hipster saying these things.
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MidWest Katie
My Polish/Serbian grandma used to make something she called, Macedonian Pizza. It was basically pizza crust with mashed potatoes and grilled onions and no cheese. I have never been able to find any recipes for anything similar. Can you or anyone else help? I would be forever grateful.
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My Polish/Serbian grandma used to make something she called, Macedonian Pizza. It was basically pizza crust with mashed potatoes and grilled onions and no cheese. I have never been able to find any recipes for anything similar. Can you or anyone else help? I would be forever grateful.
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prograMAnimus
There's a local (maybe nationwide) tradition here [in Germany] in every autumn for a short period, when markets open on the streets and offer local wines and especially Flammkuchen - the combination of a cold Federweisser and a succulent Flammkuchen is unbeatable.
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There's a local (maybe nationwide) tradition here [in Germany] in every autumn for a short period, when markets open on the streets and offer local wines and especially Flammkuchen - the combination of a cold Federweisser and a succulent Flammkuchen is unbeatable.
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Pheove
It might be a Franco-german awesomeness that brought this baby to life, considering that the Alsace changed its territorial belonging to one or the other six times within the past 200 years. Hence the French name in English; German name is Flammkuchen: )
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It might be a Franco-german awesomeness that brought this baby to life, considering that the Alsace changed its territorial belonging to one or the other six times within the past 200 years. Hence the French name in English; German name is Flammkuchen: )
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Kimberly Walters
I usually burn my onions on purpose because I hate the taste of raw onions and do anything to avoid it (and I actually don't mind them extremely well done because I'm a freak like that, but this looks delicious I think I'll try this someday.
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I usually burn my onions on purpose because I hate the taste of raw onions and do anything to avoid it (and I actually don't mind them extremely well done because I'm a freak like that, but this looks delicious I think I'll try this someday.
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MrVovansim
Looks great, and so easy to make Definitely going to give it a whirl. Thinking of sticking some arugula on that bad boy at the end instead of thyme though. Don't know if it's traditional, but as I've learned from Chef John -- that's me cooking.
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Looks great, and so easy to make Definitely going to give it a whirl. Thinking of sticking some arugula on that bad boy at the end instead of thyme though. Don't know if it's traditional, but as I've learned from Chef John -- that's me cooking.
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il Generalissimo
king ranch chicken casserole, Greek lemon chicken, smothered pork chops coq au Vin and all of your techniques, thank you chef for these amazing recipes that I have followed and become a local culinary pro for all because of your tutelage
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king ranch chicken casserole, Greek lemon chicken, smothered pork chops coq au Vin and all of your techniques, thank you chef for these amazing recipes that I have followed and become a local culinary pro for all because of your tutelage
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Will Wells
as a poor college student, how cruel would I be to use sour cream and cream cheese for my cheese mixture, given sour cream is a little tangier than creme fresh, and cream cheese is a little less tangy than fromage blanc
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as a poor college student, how cruel would I be to use sour cream and cream cheese for my cheese mixture, given sour cream is a little tangier than creme fresh, and cream cheese is a little less tangy than fromage blanc
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kiltlvr
I was privileged to dine on the real version of this in Strasbourg, France, way back in 1979 - and I have never forgotten it. It is utterly sublime. Thank you, Chef John, for providing us a reasonable facsimile.
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I was privileged to dine on the real version of this in Strasbourg, France, way back in 1979 - and I have never forgotten it. It is utterly sublime. Thank you, Chef John, for providing us a reasonable facsimile.
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