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"Alsatian Tarte" or "Flammenkuchen" recipes? - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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"Alsatian Tarte" or "Flammenkuchen" recipes?

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  • "Alsatian Tarte" or "Flammenkuchen" recipes?

    Flamenkuchen is a crazy-good pizza-like dish prevalent in the NE of France (Alsace) and I've also had it once in Germany. It has a very thin, "lavosh-like" crust; a creme fraiche sauce; and toppings ranging from traditional ham & leeks to mushrooms and more.

    I'd love to have a good recipe for the crust. I've used partially-cooked deli-style lavosh, with decent results (putting the toppings on the cooked side) but I'm looking for more authenticity.

    I did find the following but would appreciate anyone who has made it, posting up.

    Originally posted by Marcel View Post
    Flammen = flames,

    Kuchen = cake

    But the so called "cake" is not en flambe'. It is just baked golden brown. Here is one recipe, but don't expect anything sweet!


    Yeast Paste

    250 g flour
    150 ml cream
    100 ml sour cream
    1 egg


    Mix flour with salt, dissolve yeast in lukewarm water (50 ml).
    Mix it with the flour until you have a firm past.
    Roll the paste out in a grease pan, the ends up a little.
    Mix the cream, sour cream, and egg.
    Pour it on the paste and put bacon and onions on it.

    Put the pan in the 'cold' oven.
    Bake it for 15 min at 150 C (300 F) and then
    15 min at 200C (400F).
    It should be golden brown

    Recipe by: Ursula Cote

    (M) Sorry to steal your thunder, Alf, but when dmun said,
    "sure, I'll bite", I figured he was hungry!

    Guten appetite,

    Thanks in advance