Baguette Tarte flambée style

Hello friends,

Today, I’m excited to share a recipe that evokes delicious memories of my youth. It’s not only incredibly tasty but also very easy to make.

I won’t keep you waiting any longer…

Here is the baguette in the style of tarte flambée!

I remember…

Yes, I recall my high school years in Strasbourg. During the winter, between noon and two, we would rush to the Christmas market at Place Broglie, near the Cathedral, to wander among the stalls. We were especially eager to find our cherished nostalgic lunch: the baguette façon tarte flambée! Between that and the pretzels and mulled wine, my taste buds were in heaven!

Since then, every time I make this recipe, I’m enveloped by the sweet scent of nostalgia.

A brief aside about the Strasbourg Christmas market

So, it might not be the season just yet, and there are still many months before this magical time in Alsace (and elsewhere, but especially in Alsace, my home). Nevertheless, I wanted to share a glimpse of my Alsace with you and perhaps inspire you to plan a little trip.

The Chrìstkìndelsmärik (the Christ Child Market) is the name given in Alsatian dialect to the traditional Christmas Market of Strasbourg. Established in 1570, it is one of the oldest in Europe and has long been the only one in France. After being held at various locations in Strasbourg (the Cathedral forecourt, Place Royale, Kléber Square…), it officially settled on Broglie Square in 1871.

Take a stroll beneath the famous arch of the Chrìstkìndelsmärik and immerse yourself in a warm and unique atmosphere where the scent of cinnamon mixes with traditional Alsatian flavors. It is a favored spot to find decorations for your Christmas tree and your New Year’s Eve table. (sourceStrasbourg Capital of Christmas)

Flammekueche, a hallmark of Alsatian cuisine

This recipe for baguette-style tarte flambée is directly inspired by the traditional version of tarte flambée.

The tarte flambée (also known as flammekueche in Alsatian) is an iconic dish of Alsatian cuisine. This convivial meal, typically served in the center of the table for sharing, has become a symbol of regional gastronomy.

The origins of the tarte flambée date back several centuries in the Alsatian countryside. Back then, bakers would heat their wood-fired ovens before baking bread. To test the temperature, they would roll out a thin layer of dough and place it in the oven momentarily. This preparation served as a heat test; if the dough cooked quickly, the oven was ready for the bread.

Over time, this simple dough was enhanced with local ingredients, giving birth to the tarte flambée as we know it today. Traditionally shared among families and neighbors after baking bread, it created a moment of togetherness around the village oven.

The origin of the name

The name “tarte flambée” comes from its cooking method in the flames of a wood-fired oven, resulting in a thin and slightly crispy crust. In Alsatian, “Flammekueche” literally means cake cooked in the flames.

Today, tarte flambée has become a staple in traditional Alsatian restaurants, known as Winstub. It is particularly enjoyed during meals with friends or at local festivities, symbolizing warmth and the culinary heritage of Alsace.

Be kind, don’t make me angry

Now, tarte flambée can be found everywhere, including supermarkets. To create a marketing appeal, some manufacturers label it as “flammekueche,” which adds an authentic touch. However, in Alsace, we refer to it as tarte flambée. We only say “flammekueche” when speaking Alsatian. So unless you’re using Alsatian, please say « tarte flambée. » It will make me happy! 😉

Back to our recipe for flammkuchen-style baguette

Of course, we’ll incorporate all the elements of tarte flambée, minus the dough. This is a zero-waste recipe that allows you to use leftover baguettes or even slightly stale slices of bread. Using slightly stale bread actually enhances the dish by creating a delightful contrast between the slightly crunchy bread and the creamy topping.

You can enjoy your baguette in the style of tarte flambée as a main dish, perhaps paired with a nice green salad, or even as a starter or appetizer cut into small bites.

I recommend using bacon from your butcher for the best flavor. It will be far superior to store-bought lardons, which tend to be bland and waterlogged.

The necessary utensils

A mixing bowl or a « cul-de-poule » basin,

A whisk,

A cutting board,

A good paring knife,

And a frying pan.

I’m sure you have everything you need!

Come on, let’s head to the kitchen, put on an apron, and get started on making a baguette in the style of tarte flambée.

The recipe, Chef!

Print Recipe

Baguette style Flammekueche

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on the go – Alsatian

Serves: 4 Difficulty: Simple Price: €

Prep Time: 10 min – Cooking Time: 10 min

Ingredients

• 1 baguette of bread
• 1 large onion
• 2 tablespoons of sunflower oil
• 200 g of smoked pork belly
• 180 g of white cheese
• 90 g of whole liquid cream
• 1 tablespoon of rapeseed oil (or sunflower)
• Salt
• Pepper
• Ground nutmeg
• 100 g of grated Gruyère (optional)

Instructions

Cream.

1

Mix the white cheese, the cream, and the tablespoon of rapeseed oil.

2

Add salt, pepper, and nutmeg.

Topping.

3

Heat the sunflower oil in a pan over medium heat. Add the onions sliced into thin rings. Cook for 5-8 minutes, stirring (they should not color). Set aside.

4

Cut your bacon into thin strips. Set aside.

5

Cut your baguette in half and then into quarters.

6

Preheat your oven to 220 degrees.

7

Spread the cream on your 4 pieces of baguette. Sprinkle with onion and bacon. Add grated Gruyère if desired.

8

Bake each tart for 8 minutes and then 2 minutes on grill.

9

Enjoy your meal!