Flammekueche or Tarte Flambee litterally meaning « flame cake » originated in Alsace (East of France) late 18th or early 19th century.
It all started as a rural tradition and a practical solution for testing the temperature of the wood-fired ovens used for baking bread. Before baking the loaves Alsacian farmers would roll a thin piece of left over bread dough, top it with cream or cottage cheese,raw onions and small strips of bacon. They would silde it into the hot oven. If the flammekueche cooked in properly in a couple of minutes, it meant the oven was ready for bread. The name derived from a translation of a pie baked in flames. However it is not set on fire but baked quickly at high temperature on the oven floor where flames still lick the sides (hence the darker edge of the tart). Flammekueche are a blend of German and French traditions. They are distinctive from pizzas in their flavor, texture and ingredients. That dish became iconic in Alsace after World War II. It represents now a tradition of aperitif accompanied with beer or wine. Through time variations appeared : Gratinees with cheese topping, with mushrooms and even sweet with apples or flambees with Calvados. To experience the pleasure of that traditional French dish,come and enjoy the true recipe at Secretwines.