TARTE FLAMBÉE (ELSÄSSER FLAMMKUCHEN)
Tarte flambée is a specialty of the Alsace region of France as well as the southwestern region of Germany, two regions where the border has shifted from one side to the other throughout various war periods. You still meet lots of people who speak German in the Alsace region and there are also many dishes served on both sides of the border are very similar. Flammkuchen, or tarte flambée, is one of them. It’s originally made with a thin yeast dough topped with onions, bacon, and sometimes mushrooms or cheese. The sauce is made with sour cream and sometimes eggs. As for the toppings, you can find tarte flambée in endless new creations throughout the region - there are so many variations including apple-cinnamon or blue cheese-arugula, among countless others. The key to the toppings is to keep it simple. The hearty Flammkuchen tastes best with a dry white wine or Neuer Süsser (sweet grape juice that just started fermenting).
To achieve a similar dish from my former favorite recipe for tarte flambée, I made a dough out of almond flour and spread it out very thinly on a parchment-lined baking sheet. I substituted the sour cream with fermented cream to make it lactose free. As with everything made with almond flour, it’s much more filling than the original dish.
You are in for a delicious authentic treat. Bon Appetit!
SERVES 6
INGREDIENTS
for the topping:
6 slices sugar-free bacon
1/3 cup yellow or green onions
1 1/2 cups sliced mushrooms
1 egg (optional)
1/4 cup homemade yoghurt, dripped (see recipe below) or fermented cream
sea salt
freshly ground black pepper
freshly grated nutmeg
for the dough:
1/3 cup dripped yoghurt (see recipe below)
2 eggs
1 1/2 cups almond flour
1/2 tsp baking soda
1/3 cup Emmental cheese
2 tbsp olive oil
1/2 tsp sea salt
INSTRUCTIONS
Preheat the oven at 375°F / 190°C.
Cut the bacon into small pieces and add to a frying pan. Start frying the bacon on medium heat. Once the bacon fat melts, add the onions and mushrooms and sauté until soft. Remove from heat, drain the excess fat, and set aside.
Add the yoghurt (or cream), egg, salt, pepper, and nutmeg to a mixing bowl and whisk to combine. Add the bacon, onions, and mushrooms. Stir well to combine.
for the dough:
Add the eggs, olive oil, and dripped yoghurt to a mixing bowl and whisk to combine. Add the almond flour, baking soda, salt, and cheese and mix well until you have a soft dough.
Spread the dough into a very thin layer (1/4” thick) onto a baking sheet lined with parchment paper.
Spread the topping mixture in a thin layer evenly over the dough.
Bake at 375°F / 190°C for 20-25 minutes.
note:
The dough is rather soft but should not be liquid. Add more almond flour and cheese if it’s too liquid.
The topping should not soak the dough, spread a thin layer only.
You can drip the yoghurt by placing a sieve over a bowl and lining it with a clean cheesecloth or kitchen towel. Add the yoghurt to the towel and place everything in the refrigerator. Let drip for two hours or overnight.
HOMEMADE YOGHURT
For this recipe, I use a yoghurt maker to ensure that the fermentation temperature is accurate. Here are two options - I actually have one of each since the whole family enjoys the yoghurt and I make a double batch at once.
Tools:
yoghurt maker with one large container
yoghurt maker with single glass jars
INGREDIENTS
1 quart whole or skim milk
1 pint heavy whipping cream ( If you want it with less fat, you can also replace heavy whipping cream with milk)
7 oz SCD legal yoghurt or other yoghurt starter
note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.
INSTRUCTIONS
Place the milk and heavy whipping cream in a saucepan and heat at high heat until bubbles appear on the edges. (Do not boil!) Stir often to prevent the milk from sticking to the bottom of the pan.
Remove the pot from the stove and let cool until it has reached room temperature or below (about 64-77° F or 20-25° C).
Spoon the yoghurt starter into a mixing bowl and add one cup of the cooled milk. Mix well until a thick paste forms.
Add the yoghurt/milk mixture to the saucepan and stir well to distribute evenly.
Fill into yoghurt maker containers and place in the yoghurt maker machine. Make sure to follow the manual of your specific yoghurt maker. The mixture must ferment for at least 24 hours to ensure that all of the lactose has been broken down by beneficial bacteria.
Take out of the machine and refrigerate for at least two hours before using. Keep refrigerated!
FERMENTED HEAVY WHIPPING CREAM
INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter
note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.
Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container
INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).
WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.
In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.
Add the mixture to the pot with the heavy whipping cream and stir well.
Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.
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