Flammekueche (The flambéed flan) 
Traditional recipe

This dish was traditionally eaten for the midday meal in Kochersberg 
during the 17th and the 19th centuries. The main ingredients are bread 
dough, sour cream, onions and diced bacon. Although a typical Alsatian 
recipe, Flammekueche did not become particularly well known, probably 
because you used to need a bread oven to make it. As soon as the oven 
was lit, the flan was cooked using the first flames of the fire, hence 
its name, "tarte aux flammes", or "tarte flambée " as it became known 
locally.

Recipe: Flammekueche does not take very long to prepare, especially if 
you use ready-made bread dough.

Preparation: 10 mins / Cooking time: 2 to 3 mins 
1 kg bread dough 
3 onions, chopped and salted 
1 kg double cream 
200 g diced bacon 
100 g fromage frais 
1 egg 
50 g flour 
salt, pepper, nutmeg 
Roll out the bread dough very thinly, to a thickness of about 2 mm. 
Mix together the cream, the fromage frais, the flour and the egg. Add 
nutmeg, salt and pepper to taste. Spread this mixture over the bread 
dough and then sprinkle the onions and diced bacon on top. 

Cook in a very hot oven at gas mark 6 (300°C), for 2 to 3 minutes. 

Serve either with beer, or with a red or white pinot wine. 

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