Hi Margie, just saw your answer now - thanks! Meanwhile, I have found the perfect recipe for tarte flambe - uses baking powder (not yeast) so YES you get that perfect cracker crust (bonus: no waiting for dough to rise!). Exactly like in Colmar! I 've made this many times, always fabulous (like a little ElsaB here in Chicago)!
Go to: https://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart
Ganz herzlich Dank! mit freundlichen GrueBen, Mary Kay (cookbabycook)
Hi Margie, just saw your answer now - thanks! Meanwhile, I have found the perfect recipe for tarte flambe - uses baking powder (not yeast) so YES you get that perfect cracker crust (bonus: no waiting for dough to rise!). Exactly like in Colmar! I 've made this many times, always fabulous (like a little ElsaB here in Chicago)!
Go to: https://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart
Ganz herzlich Dank! mit freundlichen GrueBen, Mary Kay (cookbabycook)
Hi Margie, just saw your answer now - thanks! Meanwhile, I have found the perfect recipe for tarte flambe - uses baking powder (not yeast) so YES you get that perfect cracker crust (bonus: no waiting for dough to rise!). Exactly like in Colmar! I 've made this many times, always fabulous (like a little ElsaB here in Chicago)!
Go to: https://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart
Ganz herzlich Dank! mit freundlichen GrueBen, Mary Kay (cookbabycook)
Liebe Maedl,
ich habe ElsaB besucht und habe ein gutes, authentisches Rezept fuer Flammekuchen seit Herbst gesucht - und habe jetzt Ihren Brief gefunden! Drei Jahre spaeter, ha! Koennten Sie bitte Ihre Rezept mit mir teilen, bitte? Ich bin Amerikanerin (eine Chicagoan) aber ich kann deutsch lesen (besser als schreiben!). Vielen, vielen Dank!
Flammkuchen! Still one of my favorites. I can't find the recipe I had used, but the food.com link below is similar, if not just about the same. I also posted the link for the recipe from Essen und Trinken, one of Germany's leading food magazines. The Essen und Trinken recipe calls for yeast in the dough--most of the recipes I see do not call for yeast, but I suspect that would be more similar to an early version. 'Schmand' is a sour cream with a fat content between 20 to 29% If you can't find sour cream with a similat fat content, I think I would just use additional creme fraiche. If you have any other questions, just give a yell.
There is nothing wrong with your German writing! But I am from Missouri, and it just didn't make sense to write in German to someone from just across the river!
I hope you try these recipes--and it reminds you of your trip to Elsaß!
Here's a recipe from the great Andre Soltner - chef at the iconic Lutece (sadly now gone) and an Alsatian; he gives both the classic (with bread dough and fromage blanc) and suggests a couple of substitutions, if fromage blanc isn't available, or for a quicker version using puff pastry. http://www.tastebook.com/recipes/909194-Flammekueche?full_recipe=true
Video of him preparing it on Julia Child's Master Chef series: http://www.youtube.com/watch?v=RAZSIC6MsLk
Food.com has a recipe for Flammkuchen which is the standard one. I use a recipe that I would be happy to share, but it is in German. Normally I'd post the food.com link, but for some reason I can't copy it--just downloaded the new IOS to my ipad and am still learning how to use it.
8 Comments
Go to: https://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart
Ganz herzlich Dank! mit freundlichen GrueBen, Mary Kay (cookbabycook)
Go to: https://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart
Ganz herzlich Dank! mit freundlichen GrueBen, Mary Kay (cookbabycook)
Go to: https://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart
Ganz herzlich Dank! mit freundlichen GrueBen, Mary Kay (cookbabycook)
ich habe ElsaB besucht und habe ein gutes, authentisches Rezept fuer Flammekuchen seit Herbst gesucht - und habe jetzt Ihren Brief gefunden! Drei Jahre spaeter, ha! Koennten Sie bitte Ihre Rezept mit mir teilen, bitte? Ich bin Amerikanerin (eine Chicagoan) aber ich kann deutsch lesen (besser als schreiben!). Vielen, vielen Dank!
There is nothing wrong with your German writing! But I am from Missouri, and it just didn't make sense to write in German to someone from just across the river!
I hope you try these recipes--and it reminds you of your trip to Elsaß!
http://www.food.com/recipe/tarte-flamb-e-els-sser-flammkuchen-365298
http://www.essen-und-trinken.de/rezepte/58783-rzpt-speck-zwiebel-flammkuchen
Video of him preparing it on Julia Child's Master Chef series: http://www.youtube.com/watch?v=RAZSIC6MsLk