tarte flambée — France
France
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This version belongs to the family tarte flambée, which holds 2 versions placed elsewhere. None is presented as the original.
Tarte flambée, also called flammekueche [flɑm.kyʃ] or flammenküche, is a traditional recipe from Alemannic gastronomy whose invention is said to be attributed to the peasants of Kochersberg, in northern Alsace. This dish spread to the adjacent regions of German-speaking Moselle, the Baden region, Palatinate and Basel.
It consists of a thin pastry base covered with thick sour cream or white cheese, onions and bacon, traditionally cooked in a very hot wood-fired oven, in the middle of the flames as opposed to bread baking.
It can also be declined in multiple variations.
This dish is listed in 2 countries on AllGastronomy: France, Germany. Each of these versions has its own page and its own coordinates. None is designated as the original.
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q316849) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: France. Another version of the same dish, elsewhere, gets its own point.
Photo: Missvain — CC BY 4.0
Other versions of tarte flambée
tarte flambée — , which holds 2 versions placed elsewhere. None is presented as the original.
