Flammekuchen which is the German name for this dish from the Alsace region. It has traditionally an unleavened base, but is traditionally eaten during the grape harvest season. Often it is enjoyed with federweißer, a German white wine that is partially fermented. It is cloudy with strong yeasty overtones and often has an ABV of between 4 and 6 percent.
Ingredients for: Flammekuchen (Onion Tart)
For the base (Makes 2 bases)
150ml of warm water
1 heaped tsp of caster sugar
5 grams of active yeast
250 grams of high grade flour (11.5% or higher protein)
1/2 tsp salt
2 tbsp rice bran oil
2 rashers of smoked shoulder bacon
1 medium to large onion
1 tbsp butter
1/2 tbsp of rice bran oil
3 tbsp sour cream
Pinch of nutmeg, salt and pepper
1/3 cup finely grated gruyere cheese
Bake in the middle of the oven at 190 degrees C for 10 – 12 minutes
Below are the links to my top 12 Christmas recipes
Fruit scones with strawberries and cream: https://youtu.be/jewWecYKWm8
Traditional almond shortbread: https://youtu.be/MoDCOLSTHew
Cranberry Apricot And Blueberry Muffins: https://youtu.be/9yLQRLZoUBI
Focaccia And Broccoli Soup: https://youtu.be/H1Rm3Q9zS_U
Cranberry And Pepperoni Pizza: https://youtu.be/NybpU2CeTdo
Algerian Borek Spring Rolls: https://youtu.be/OvJtDGw55og
Air Fryer Step By Step Whole Roast Chicken: https://youtu.be/fk2RRrx9ouc
Roasted Lamb Shanks: https://youtu.be/D3p69Cubx9g
Fettuccini Alfredo Three Ingredients: https://youtu.be/hLZGAjwtBO4
How To Make Epic Yorkshire Pudding: https://youtu.be/L9vEs3rMV34
Sweet Potato Dinner Rolls: https://youtu.be/locK26NlIpo
Perfect Roast Potatoes: https://youtu.be/XVm-fwXlmnA
Below are the countries I have covered so far. My aim is to cook a dish from every country in the world.
Algeria
Australia
New Zealand
Austria
England
Wales
Portugal
Greece
Italy
France
Egypt
Morocco
Thailand
China
Sri Lanka
India
Philippines
Indonesia
Malaysia
United States of America
Canada
Mexico
Peru
Chile
Ecuador
Venezuela
Brazil
Argentina
Jamaica
Dominican Republic
Colombia
Lebanon
Russia
Hungary
Turkey
Hong Kong
South Korea
Vietnam
Singapore
Iran
Bahamas
Taiwan
Cambodia
Japan
Belize
Myanmar
Switzerland
Ireland
Poland
Croatia
Total so far 51.
Music by kamaleshsiddu and Pixabay
Music by Roni Bar Hadas – You’re gonna tell me
Music by Liborio Conti – Clear path
Opening video by David Argueta from Pixabay
Background music courtesy of https://www.bensound.com/
Filmed using a Canon EOS 550D with 18 – 55mm lens with IS
Secondary camera Kaiser Bass X450
Main microphone RODE VideoMic GO II
Secondary microphone Boya BY-MM1 Mini Cardioid Condenser Microphone
WeiFeng WT3730 Light Weight Tripod
johnadamshields@gmail.com
0:00 Intro
1:34 Making our base
4:46 Rolling base out thin
6:46 Fitting base to pie dish
7:28 Preparing bacon
8:32 Preparing sour cream spread
9:40 Cooking the onions
11:14 Assembling our flammekuchen
12:56 Cooking and tasting
14:56 Outro
5 Comments
❤❤❤❤❤
Yum! I would also cut it into squares and serve the interior squares as an amuse bouche (the outer crust is for me)
👏👏👏👏👊😋 well done 👍
nicely done, 👍 great recipe. 🍽✔️ ingredients work well together❤️
Bella l’idea di rosolare prima cipolla e pancetta: così esce tutto il profumo e la base rimane leggera. La noce moscata dà quel tocco in più che fa subito Alsazia. Complimenti, viene voglia di rifarlo!