Today my friend Kirsten is sharing one of her favorite recipes with us, plus a culinary travel opportunity you are going to want to plan for!
Hello everybody. I am Kirsten, a foodblogger friend of Sommer’s from Colorado. I share my German and French influenced dishes over at My Kitchen in the Rockies. Thank you so much Sommer for having me today.
I am a native German with a pharmaceutical background and have been living with my family in Colorado since 1998. My second passion, besides food is traveling. Last year I had the opportunity to combine both and offer my firsts culinary adventure to my home region in Germany and France. This trip was a huge success with my American guests and I am thrilled to offer it again in October 2014.
We will travel to Heidelberg, Baden Baden and Strasbourg and experience the regional cuisine first hand through lessons at local cooking schools and dining at close by restaurants.
We will also spend time wine tasting along the German wine road, watching a traditional wine parade in the Black Forrest area and taking guided walking tours to the historical sites in each visited town.
Interested in joining me?
You can find more detailed information regarding this trip here.
To give you a taste sample of the trip’s culinary treats I would like to share with you some Flammkuchen which is a dish served all over the southwestern part of Germany and the French Alsace region around Strasbourg.
Depending on the region, this dish can be called in Alsatian Flammekueche, in German Flammkuchen, or in French tarte flambée. The name itself comes from the method of baking, the English translation of the original Alsatian name being “baked in the flames.”
Flammkuchen can be compared to a yeast free thin crust pizza that is traditionally topped with crème fraiche, bacon, onions and chives. The shape can be round or rectangular and it is baked in a wood fired oven over very high heat. This method gives the Flammkuchen its characteristic crispy crust.
Like every regional specialty, this classic dish can be prepared in many different ways. I have seen Flammkuchen served with a variety of toppings including mushrooms, cheese or even tomatoes, but prefer the traditional preparation the best.
Flammkuchen is best served with a German or Alsatian Spaetburgunder (Pinot Noir) and a fresh green salad.
I hope you all enjoyed today’s culinary excursion to Germany and France. Sommer, thank you so much again for giving me the opportunity to share my upcoming culinary adventure with your readers.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
For the dough:
- 4 1/4 cups (500 g) flour
- 1 pinch of salt
- 1 cup (250 ml) water
- 4-5 Tablespoons vegetable oil, preferably safflower oil
For the toppings:
- 16 ounces (450 g) creme fraiche, or good sour cream
- 12 ounces (675 g) bacon, cut in small cubes
- 2 onions, quartered and sliced very thinly
- 1 teaspoon nutmeg
- salt and pepper to taste
- 6-8 green onions, chopped
- Combine all the dough ingredients until a smooth non sticky dough forms. This can be done by hand or in a standmixer with the dough hook attachment.
- Wrap dough with plastic foil and let rest in the fridge for 2 hours.
- Preheat your oven to 425 F. (Preheat pizza stone inside the oven if available.)
- Mix creme fraiche with nutmeg and season with pepper and salt. Set aside.
- Divide dough into for equal parts.
- Roll each dough piece into a thin 14 inch circle or a rectangle of equal size. This is best done over some parchment paper to make for an easier transfer of the finished pie.
- Spread creme fraiche evenly over the dough and layer with onions and bacon.
- Transfer tarts to baking sheets or the hot pizza stone.
- Bake for 20 - 25 minutes or until the tarts are done and the edges are brown. Baking times may vary.
- Sprinkle with green onions before serving
Author: Kirsten | My Kitchen in the Rockies
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