Tarte flambée

Tarte ( Alemannisch Flammekueche or Flammwaie; Alsatian Flammekueche; French tarte flambé, " flambéed cake " ) is a specialty from Alsace, the Palatinate and neighboring Baden.

Basis of Flammkuchens is a very thin sheeted floor of bread dough. The traditional flooring consists of raw onions, bacon and sour cream or sour cream from a cream that is lightly seasoned with salt and pepper. The so occupied pancake is baked at high heat for a short time in the oven.

Tarte previously baked in front of the bread in the wood oven, to take advantage of the first, strong heat. They were also an expedient to estimate the temperature of the furnace. Normally their baking time was 12 to 15 minutes. If they were to dark quickly, and had to wait with the zeroing of the bread until the furnace was cooled down a bit. If the Tarte needed a longer baking time, had to be heated again. The name " Tarte " comes from the fact that the flames had not yet fully ausgelodert in the oven when it was inserted.

Regional variations

A common variation of the classic flooring is the sweet version with apples or pears and cinnamon. Similar cakes from thinly rolled out Mischbrotteig is also known in other regions. In the East Württemberg Tarte known as Hitzkuchen and be occupied with mashed potatoes, cracklings and onion rings. In Hohenlohe and Franks, the cakes are called Blootz or Blaatz. This is the name there partly sweet cake (eg Zwetschgenblootz ). In parts of Hesse similar cake Ploatz or Bloads be called. In Upper Swabia hot hearty took thin cakes Dinnete. On the Fildern they are smaller and elongated and are called Deie.