How to make a Tarte Flambée - (Flammekueche)

Join my online French cooking classes 👨‍🍳: learn.thefrenc... how to make a Tarte Flambee (flammekueche recipe) today we "travel"to Alsace and we look at how to make a flammekueche or tarte flambée.
this video recipe will show you how to make that simple but delicious recipe from the Alsace region in France. this is simply the franco german answer to the italian pizza.
it is simple and easy to make at home and the taste is really one of a kind. the authentic flammekueche is typically cooked in a wood fire oven but it still works beautifully in a conventional oven.
the dough of the tart can be made using a food processor and does not require any yeast or long resting time. that makes it a really home friendly recipe for the whole family.
Ingredients:
2 onions finely sliced
250 grams of streaky bacon finely sliced
200 ml of creme fraiche
100 ml of cottage cheese
seasoning: salt, pepper and nutmeg.
for the dough:
250 grams of plain flour
100 ml of water
25 ml of oil
5 grams of salt.

[@sonatine3266]

The German-French answer to Pizza! I love Flammkuchen / Tarte Flambee!

[@LordMacharius]

This is wonderful, thank you so much. I just made this for dinner and it was perfect. It made me remember my grandmother cooking this and fleishnacka for us after a long day playing outside. An excellent change from what I usually cook too. I live down in New Orleans, and run a small catering company. Given that 90% of what I cook is cajun and creole food, or more stereotypical German food the rest of my family taught me, this was a perfect change of pace. You've made me so happy, I cannot begin to describe the nostalgia this brought me. If you ever find yourself in New Orleans and want to see what we did to French Cooking down here in the bayou, send me a message. I'd love to show you around.

[@Hollis_has_questions]

i love Alsatian, French, and German cuisine, but one kind of cuisine that i don't like so much is cajun/creole! i used to live in NOLA (i met my husband there), but i preferred my own homemade bread to anything i found there; the Central Market muffaletta bread is WAY too thick. this was in the '70s, so i trust that things have improved. i'm sure they have. my digestive system just can't handle green bell pepper, and it's so widely used in cajun/creole food (e.g., the Trinity). i have to recreate my gumbos and jambalaya-type recipes to use other things. i'm not a gumbo filé or chicory coffee fan, either. my soups and stews use a whole lotta okra, greens (collards, spinach, and the like), and (for gumbo) an oven-roasted flour roux base -- that way, i cut out the excessive amount of oil that just floats on the surface and has to be blotted up. i know how nostalgic it must have made you, Blade, to make this tarte flambée. i get a rush of Bubbe memories every time i either cook with schmaltz or spread it on bread, e.g.

[@MaZEEZaM]

Thanks so much for asking for it, it’s a really nice, near instant pizza option. Cheers from Australia 🤗

[@MaZEEZaM]

@@Hollis_has_questions Argh, so that’s the origin of that particular ‘trinity’. This one including capsicum I first learned about from comments on a video, I think might have been a Jamie Oliver video which mentions the typical trinity that I am familiar with which is used in Italian, French and Spanish cuisine known as either sofrito, soffritto or mirepoix which is carrot, onion and celery as the base for most dishes, so learning of a new to me trinity that included capsicum was interesting but I didn’t know the origin of its use.

[@Hollis_has_questions]

@@MaZEEZaM Since I wrote this, I’ve discovered that I’m able to eat green bell peppers. I’m also suddenly able to eat MSG, which used to make me very ill. People call that Chinese restaurant syndrome or something similar and they claim that it doesn’t exist. Let me tell y’all that it definitely DOES exist. Happily, my ability to eat both foods has changed for the better, after over 40 years.

[@MaZEEZaM]

@@Hollis_has_questions Yes, our bodies resistance or acceptance of different foods changes over our lives, as a child I grew up with a ton of different allergies and for the most part I grew out of them but as an adult I am finding I seem to have new allergies to new foods such as fresh pineapple and avocado as both seem to really irritate my mouth and throat to the point I have stopped eating them as I understand this type of reaction can be a precursor to very serious, potentially deadly allergic reactions ie anaphylaxis, something I really want to avoid.

[@HomeMadeLicks07]

I remember having this in Strasbourg while I was visiting the famous Christmas market there, will surely try to recreate it now in my kitchen 😅😅

[@kmysl2219]

Just made this today for the first time ever. Really happy with how it turned out--even my brother who is a super picky eater ate two slices!! I had enough ingredients left over to make a second pizza. I think this time I will carmelize the onions before baking because I like my onions cooked a bit more. Thanks for the recipe!!

[@erzahikari3290]

How long fo u leave the dough in the fridge or is it not necessary

[@kmysl2219]

@@erzahikari3290 not necessary

[@erzahikari3290]

@@kmysl2219 Oh tyy^^

[@radardimaria2261]

Looks fabulous, perfect for lunch with a side salad and glass of Riesling....serving this to guests this weekend! All your recipes are spot on, just perfect, best cooking school videos I've ever seen, and I watch A LOT of KZbin.

[@FrenchCookingAcademy]

Radar DiMaria wow that’s great to hear because I always wonder what people think when see the content of channel. Glad to see people appreciate what I do it’s super 😀😀☀️

[@MaZEEZaM]

@@FrenchCookingAcademy I think what’s telling is that I also watch pretty much all of your videos and I don’t think I’ve ever read a complaint comment saying the recipe isn’t Authentic which is partially as you’re cooking French and the most prevalent complaints come from Italians but it’s because most of your recipes come straight from the greats of French cuisine. I think this aspect along with your personality and way of teaching that makes even the most challenging recipes accessible, is why people love this channel. It’s much appreciated, thank you 😊

[@stfnstfn]

Extra, simple, tasty! Thank U cheef & Alsace! bakon, ogninon, chees simple but wunderbar, merveilleux

[@sm3296]

I had two young German girls stay with me a few years ago and they made this. Now I have the recipe too, it is tasty.

[@pennylaw]

I had this in Strasbourg when I visited in January. Going yo try to recreate this in my kitchen. Thanks for the recipe.

[@nn6404]

Oh man. I had tarte flambée in Strasbourg. It is no joke but I didn't realize it would be so simple to make!

[@BjørjaBear]

From 5k subs to soon 800k - and totally deserved.

[@abracadavra]

Oh, tarte flambee, how I love thee! Seriously, it is definitely one of my favorite things about Alsace! For those of us who are lazy or don't have enough space to actually roll the dough, they sell already made crust as well. Usually when my friends and I go to the restaurant we end up ordering 4-5 of these, plus the one for dessert, with apples, cinnamon and sugar, set on fire with alcohol. Merci, monsieur chef de cuisine!

[@FrenchCookingAcademy]

Hi hellcat. yea this thing is great isn't it. I love the versatility of it.

[@MaZEEZaM]

Dessert version sounds REALLY Yum 🤤

[@tybo09]

It's July, and that means it's time for me to want to go to France (thank a bicycle race you folks put on each year). Today's stage ran through the Alsace region, and of course, it made me think of the wonderful food. My local grocery store sells frozen Tarte Flambee, but I wanted to try making it from scratch. I will try your recipe very, VERY soon. :)

[@abigailabigailc.5610]

I did it with "garlic and herbs" and another times with "oinion and herbs cream cheese" it was really amazing.

[@FrenchCookingAcademy]

HI there yeah that tart is quite versatile, i did not try it before neither.

[@deejay1068]

I had something like this at one of the Christmas markets in Berlin, never knew what is was called, thank you! I can not get enough of your recipes, I am making this tomorrow! Merci beaucoup chef Stephane

[@MichaelNewberry]

Made it last night, one person serving size, rich, delicious, and surprisingly fresh tasting. I took a pic, but don't know how to share it here. What I like in the demo, was what to salt and what not to, and the nutmeg would be something I wouldn't have guessed, but was so good!

[@FrenchCookingAcademy]

MichaelNewberry Great comment Michael. So glad you liked it :0) I will check on the channel if I can enable picture to be posted directly so everyone Can share the things they make.

[@NovaStar1967]

Heading to Colmar in two weeks. Looking forward to eating this while I am there!

[@basmamah5424]

Merci pour tes recettes

[@lmc4964]

I live in Ireland and very few people would know about this but my wife is German so she makes "Flammkuchen" I could always eat more, very moorish

[@MaZEEZaM]

What a really interesting basically instant pizza option and by the look of it a very nice one at that. Thanks to the subscriber for the suggestion and for the chef for showing us how 👹 awesome stuff. Cheers from Australia

[@sogorgeous2257]

Ouah, ça marche très bien avec un bon Gewurtztraminer!! J’ai veçu à la très belle ville de Strasbourg au passé. La Wantzenau, très connu pour la tarte flambée. Elle me met l’eau à la bouche!

[@popelgruner595]

Thanks, my mum will LOVE this.

[@schneidercanet]

Very interesting! I moved to Switzerland recently and began eating this as a snack ( they put it on top of a baguette). Had no idea what it was until I stumbled upon this video

[@ralphjenkins1507]

My favorite Alsatian food.

[@anniemody]

Absolutely Delicious Wow !

[@archeewaters]

looks so good

[@mrdefinitely8769]

Well done. I followed your recipe but I chose to precook the bacon (I like it crispy) and then cook the onions in the bacon grease for a bit before applying it as a topping. C'est Magnifique!! Lecker!! Yummy!! I for one would love to see your take on other Alsatian dishes as I consider it a special 'nano-cuisine' that is often overlooked.

[@RossPotts]

that looks good. and very simple.

[@CatHostage]

J’adore flammekueche! I had gone on a school french class trip to Paris last month and dined on such dish. It was absolutely amazing! We have pizza back in the States sure, and i even work in a pizza kitchen myself after school, but we have nothing as delicious as this! I am really looking forward to trying my hand at this recipe in the near future! Merci, avoir!

[@jamesgallavin904]

I made the tomato tart and all my family loved it- going to do this next for sure.

[@FrenchCookingAcademy]

+James Gallavin glad to hear that it seems the tomato tart is becoming a winner recipe thanks for the feedback 🙂

[@FrenchCookingAcademy]

Hi joe the tartiflette needs reblochon cheese which is hard to find in Australia but I will keep looking and try a video when I can .

[@christophweiers3688]

Wholesale Distributors L’Artisan Cheese’s range of products is distributed in Victoria and throughout Australia by Calendar Cheese Company and its partner companies in NSW and QLD Calendar Cheese Company Port Melbourne, Vic 3207 Ph: 03 8645 4600 Wholesale Distributors L’Artisan Cheese’s range of products is distributed in Victoria and throughout Australia by Calendar Cheese Company and its partner companies in NSW and QLD Calendar Cheese Company Port Melbourne, Vic 3207 Ph: 03 8645 4600 They have reblochon cheese!

[@FrenchCookingAcademy]

thanks i will check it out 👍👨🏻‍🍳

[@h0tage299]

What is your food processore model?

[@FrenchCookingAcademy]

i am using a magimix 5200 xl you can find it on my amazon page

[@grill38]

IN TARTIFLETTE WE TRUST (Savoie represent!)

[@juliebennett1228]

Thank you for this video!!!!!!

[@juliebennett1228]

Where would I find the recipe?

[@KenzieTrinityDeasy]

Thanks, this is an amazing flat bread soooo rich and amazing

[@nicholasnagy2848]

I just made this recipe. This is excellent. Keep up the work, it is much appreciated!

[@FrenchCookingAcademy]

Yeah it's like a nice alternative to pizza

[@RegalFr]

Super recette ! Merci :)

[@Khakiness]

can you make this ahead of time and freeze before you bake it? I need to prep a lot of items for a party and this will be a show stopper!

[@Hudson1910]

Oh boy! Going to make this very soon!

[@christianlorre]

This is making me so hungry...

[@melvalynwalker3050]

My best pizza is thin crust but i like my edges cripsy(brown).thank u for sharing.

[@TomsonTheOne]

German here. It's called "Flammkuchen". It's a wonderful dish. :)

[@Herkan]

Flammekueche is the alsatian word for it :)

[@opwave79]

Looks like I found my pizza to end Pizza Week.

[@arlieferguson3990]

I wonder if you could make this, but substitute with very thinly sliced prosciutto as soon as it’s out of the oven.

[@dharmadharma3960]

Sounds good!

[@vintagemoth]

great video. could you do a video on a French dinner you would normally eat.

[@deendrew36]

vintagemoth that's a great idea! Kind of a "what I eat in a day" style video!

[@MaZEEZaM]

@@deendrew36 VERY old comment but I agree, great suggestion.

[@deendrew36]

@@MaZEEZaM I’m still here! Especially during lockdown!

[@aperture24]

Looks great... so pre-cooking onions and bacon in a pan isn't necessary?

[@resonantdave]

This channel is really good.

[@iglesiasmarco]

keep posting videos...they are 👍

[@FrenchCookingAcademy]

Marco Iglesias thanks Marco

[@trizahomore9603]

Thank you so much that is wonderful

[@FrenchCookingAcademy]

🙂

[@dglavin96]

I cannot find the recipe on your website with the quantities of each ingredient.

[@VanLe-ex8hr]

It looks quite simple. Love to make it but don't have machine of that kind. Can you have another version of making the dough manually pls? Thanks. 03, Feb, 2021.

[@moniquem783]

It’s basic dough. Mix it with your hands. If you want to get fancy, use the handle of a wooden spoon.

[@mindrules1566]

Love you bro ♥️🙏

[@thepanamahat]

For the dough, the video states 200ml of water, the dough measurements beneath says 100ml. Which should it be, I'd like to make this?

[@bethanyboman4217]

3 years ago someone asked this same question and his response was: "oops sorry another typo 200ml it was but that said with the liquid it also depends on the type of flour you use some flour will absorb more water then others . so use 200ml , and poor the liquid bit by bit untill you get the right dough consistency"

[@TheMultisportGeek]

Is that cottage cheese or cream cheese? American cottage cheese has heavy curds. Yours looks very smooth.

[@forteandblues]

I always heard of this type of dish being made with quark not cream. I could be wrong but this dish looks wonderful anyways!

[@MrRocheman]

Hi .Love your Channel.I see a little mistake in the Recipe under the video .The video shows 200 ml water and under is written 100 ml.

[@olivemoldowilmans]

i am not a fan of onion what.is the alternative for it. thanks for the answer

[@Julieb210]

Garlic?

[@Traumatix685]

What are the dimensions of the tarte?

[@scottab140]

Flammekueche variety: Gratinée: with added Gruyère cheese; Forestière: with added mushrooms; Munster: with added Munster cheese; Sweet: dessert version with apples and cinnamon, or blueberries, and flambéed with Calvados or another sweet liqueur. 🙅 French Tarte Flambée - The Cream, Bacon and onion Alsatian pizza Dough: 250 grams of plain flour, 100 ml of water, 25 ml of oil, 5 grams of salt Flambee Ranch Sauce: 1/2 cup heavy cream (creme fraiche),1/2 cup cream cheese, 1 teaspoon dill, 1 teaspoon thyme, 1 teaspoon chives, 1 teaspoon onion powder, 1 teaspoon garlic powder 2 Onions finely sliced 250 grams of Bacon, Pancetta, or Prosciutto 🙅Turkey Pizza (Home Frozen Pizza) Pizza Dough (4) 2 cups flour, 1 tsp salt, 1/4 tsp yeast 1 tsp oil, 2/3 cup warm water. Knead, cover dough and rest 60 minutes. Sicilian Tomato Sauce: (3 to 4 cups) 17 ounces/2 cups tomato sauce 8 ounces tomato paste 1-1/2 teaspoons dried oregano 1 teaspoon chopped garlic 1 teaspoon salt 8 ounces/1 cup hand-crushed tomatoes 1 teaspoon basil 1 tsp olive oil Pizza Dough (1) Sicilian Tomato Sauce - 4 tbsp Garlic, minced, 1 tsp Green Onions, diced 1 Tbsp Minced beef : 1/2 ibs, Pepper flakes 1 tsp, paprika 1 tsp, dash of black pepper, dash of cumin, 5 pepperoni finely diced Smoked Gouda - 4 slices Oregano - 1/4 tsp. Basil - 1/4 tsp. Olive oil - 2 Tbsp. Place 1 Tbsp oil on top of a zip lock plastic bag. Place round dough on plastic bag, smash down dough flattening and forming a circle, use fingers to press dough to edges of zip lock bag. On dough base, spread a thin layer of tomato sauce and arrange topping. Add Gouda cheese. Garnish with drizzle of 1 Tbsp olive, basil, oregano, on top. Oil pan and place pizza on for 5 minutes. Bake 425°F for about 12 minutes. Freeze pizza in zip lock bag. 🙅 Spain Pizza Tapas Dough (2) 3 cups white flour + 1 Tbsp wheat flour 1 and 1/4 cup water 1 tsp salt 1 tsp sugar 1 Tbsp oil 1 tsp yeast Proof ond hour. Place two tablespoon oil on pan (2) Cutt dough into two ball, place in pans, proof two hours. Flatten out dough and press out to form bigger circle. Score base of pizza with knife. Add: Tomate frito casero (salsa de tomate) 5 tomatoes 1 onions 1 Tbsp minced garlic Add: Manchego cheese, diced Add: Spanish Chorizo (minced and flatted) 4-5 chipotle in adobe 1 tsp oregano 2 ibs. pork. Slice Chorizo into thin slices (resembling pepperoni) and add one to each pizza for 5x4 checkered design board ( Tapas). Bake Spanish Pizzas at 350 F for 30 minutes. Cutt pizza dough into 5x4 checkered design board ( Tapas). Serve. 🙅 Swedish Pizza (Non baked) Six inch round flatbread topped with Spread: 1 tablespoons Mayonnaise, dill, ground ginger, lemon juice; sliced Eggs boiled, 1 Tbsp mayonnaise, 5 sliced cheese, 5 Peeled shrimps, sliced Tomatoes, dash of dill, sprinkle lemon juice 🙅 Netherland Smoked Gouda Pizza with Filet Americain (Mousse) Pizza Dough: 1 ½ cups warm water (110 degrees F/45 degrees C) 1 teaspoon white sugar 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 2 cups whole wheat flour 1 cups all-purpose flour Proof 3 hours. Place in oil pan and proof 60 minutes. Bake 425 degrees for 20 minutes. Allow pizza crust to cool then.. Add: Filet Americain (Mousse) 1 cup Ground beef 1 cup Mayonnaise 1 tsp Paprika 1 Tbsp Hot sauce 1 Tbsp Worcestershire sauce 1 Tbsp Tomato Paste 1 tsp Salt 1 tsp Black pepper. 1 tsp Chives Add: This Dutch Pepper Slaw (Pickled) 1 medium Cabbage 1 medium Green Bell pepper 1 medium Onion 1 tsp salt Shred cabbage, green bell pepper and onion in food processor. Mix all together in a bowl. Add 1 tsp. salt and mix well. Dressing 1 cup cider vinegar 1/4 cup water 1 cup sugar 1 tsp celery seed In a saucepan mix above ingredients and stir. Boil for 1 full minute, remove from heat and let cool until lukewarm. Pour dressing over slaw. Mix well and refrigerate for 2-3 hours before serving. Add: 2 cups Gouda Cheese - Shredded Broil for 3 minutes. Serve

[@scottab140]

😇🍴🍕 French Poulet a la Gaston Gerard Pizza Pizza Sauce: 300 grams portabella mushrooms (1 finely diced ) 25 ml red wine 25 ml olive oil 50 ml water 1 tsp lemon juice 50 grams finely chopped onion or shallot 1 tsp coriander powder 1 tsp black pepper 1 tsp salt 1 tsp thyme 1 tsp sugar 1 garlic clove, minced 1 tablespoon tomato paste 2 tablespoons diced tomatoes Cheese sauce: 100 grams Comte, Gouda, or Gruyere cheese 200 ml dry white wine 250 ml cream (heavy whipping cream) 100 ml chicken stock 2 or 3 tablespoons Dijon mustard Topping: 1 whole good quality chicken 1.5 kg (cut in pieces) 1 or 2 tablespoons of paprika powder 1 or 2 tablespoons breadcrumbs salt and pepper to season, 50 grams Comte, Gouda, or Gruyere cheese for the topping chicken Bake 425 F for 15 minutes 🍕 French Truffle Pecorino Pizza 1 pizza dough 1 slice wheel of Brie Cheese, about 7-8 ounce Black Mushroom Sauce -Mash: 2 cups black mushrooms, finely diced 3 Tbsp minced garlic 2 Tbsp cocoa powder 1 Tbsp walnut, minced 1/2 cup cannellini beans 1/2 cup onion pepper Giardina diced 1 tsp salt Truffle Sottocenere. In blender, mix 1 Tbsp water, 3 tablespoon black truffle paste (mushroom, cloves garlic, parsley, thyme, salt, red pepper flakes, butter, oil) On pizza dough place Black Mushroom Sauce and slice of brie. Bake 425 F for 15 minutes. Sprinkle Truffle Sottocenere on top of Brie.

[@fresheclair]

Hello Stephane!) going to cook the dish for tomorrow dinner. Could you please say how is cottage cheese which appropriate for tarte flambé called in French?

[@aidanclarke6106]

fresheclair - It's "fromage blanc"

[@thesavoyard]

You don't blanche the bacon first to make lardons?

[@OgnamMuzik]

oh a beautiful german pizza! Can I add mozzarella on top so it gets sticky and smelly?

[@FrenchCookingAcademy]

hi there . well if you feel like it why not let us know how it turns out.

[@christophweiers3688]

In Alsace the also use a local, very smelly „ Munster“ 🧀 cheese! Also a combination of Blue cheese and pears. I once was in Straßburg in a Restaurant called „Lard et Creme“. They have the following menu! Normale lardons, oignons 1/2 4,40€ Gratinée lardons, oignons, emmental 1/2 4,70€ Champignons lardons, champignons, oignons 1/2 4,70€ Champignons gratinée lardons, champignons, oignons, emmental 1/2 4,90€ Munster lardons, oignons, munster 1/2 4,90€ Ail-Ciboulette lardons, oignons, ail, ciboulette Bon Appetite!

[@MsJavaWolf]

How is mozzarella smelly?

[@zceylan]

what is cottage cheese in France? Can ı use fromage blanche?

[@aidanclarke6106]

Yes this it what we use in Alsace

[@5stringofFernandoSor]

I must say that while I didn’t have time to try the pizza there, I spent half a day in Strasbourg and Alsaçe and bit the city and region were gorgeous! It’s no wonder why it is a UNESCO World Heritage site. The favorite thing I got Strasbourg were the pretzels- best I’ve ever had COVERED in Herbes de Provençe (don’t ask me how it worked, it just did) and fois gras I bought from a lovely little village south of Strasbourg. I can’t wait to go back.

[@weathersbk]

Hello, I'm just wondering about the amount of water in the dough. In the video it says 200 ml but in the recipe below it says 100. Which one should I go by? Thank you!

[@FrenchCookingAcademy]

weathersbk oops sorry another typo 200ml it was but that said with the liquid it also depends on the type of flour you use some flour will absorb more water then others . so use 200ml , and poor the liquid bit by bit untill you get the right dough consistency

[@weathersbk]

Thank you!

[@Hollis_has_questions]

YUM ... but i will make it MY way: i don't have creme fraiche, but i DO have greek yogurt, sour cream, cream cheese, and cottage cheese. while i also have whole nutmegs, i prefer caraway seeds. so maybe my version will be a little more Alsatian than Lorraine-ish.

[@pierremercier7315]

Crème fraiche is not available where some of us live. What can we use instead??

[@hennayatsu6969]

SOUR CREAM

[@scriptureexamined4664]

Are you familiar with Pizza Hawaii, a Canadian classic?

[@The_Str4nger]

Pizza Hawaii is from Canada, not Germany. Toast hawaii is german

[@scriptureexamined4664]

@@The_Str4nger Pardon.

[@joelljeanmario5770]

hi Stéphane .. can i used ricotta and pancetta ??

[@FrenchCookingAcademy]

Pancetta no problem but If you use ricotta (which is quite dry) make sure you have some cream that or something that can render the mix fluid enough to be able to spread it over. I notice also by making that recipe again that it is vital to have all the base well covered with the cheese/ cream mix and the dough has to be lay down as finely as possible, like you almost need to be able to see your hand through when holding it.

[@joelljeanmario5770]

thank u for the advice

[@weathersbk]

Looks fantastic. Can you make the dough ahead one day?

[@exeuroweenie]

I've done that.The crust has an even better flavor if you rest the dough overnight.

[@mariamanuelacantoni339]

You say in the video that for the dough you add 200ml of water, but under the ingredients it says 100ml of water. Which should I follow??

[@bethanyboman4217]

3 years ago someone asked this same question and his response was: "oops sorry another typo 200ml it was but that said with the liquid it also depends on the type of flour you use some flour will absorb more water then others . so use 200ml , and poor the liquid bit by bit untill you get the right dough consistency"

[@desertdaisymarie6951]

Is there an alternative to crème fraîche?? I can’t get a lactose free version of that..

[@pmue437]

Yes there is a variant by Dr. Oetker Creme vega a mix of Coco nut oil and Soja. For me I would never change Creme freche

[@rohitpillai3432]

wow! Germany pizza. ....can I use chicken salami instead of bacon as a substitute for this recipe?

[@FrenchCookingAcademy]

yes exactly right! this is the beauty of this recipe you can put whatever you like listening to Hell cat above there are also sweet version. how good is this. :o)

[@rohitpillai3432]

+The French Cooking Academy amazing! thank you for giving me a suggestion :). ....send sponsored easy french dishes

[@zeekwom]

Here are the official versions of the Tarte Flamblée, i.e. that you will find in most specialized restaurants there: Gratinée: with added gruyère cheese;Forestière: with added mushrooms;Munster: with added munster cheese;Sweet: dessert version with apples, cinnamon, and flambéed with Calvados.Other local versions that are less common: with raifort, with choucroute cabbage.

[@carols.2765]

How much flour do you use?

[@karlpepin260]

Bonjours stephane, dans la video ces 200ml d eau pour 25 ml d eau mais en ecrit les quantité sont 100ml d eau pour 25 d huile svp qu elle est la bonne quantité. Merci ah oui et qu elle huile suggere tu pour la pate

[@nevadaclare6886]

HELP! Is the dough 100 ml of water, from the text? Or 200 ml of water, from the video?

[@pizza105z]

Not sure what i did wrong but my dough never fully cooked :( other than that it was good

[@alexanderkoumpan8816]

In the audio it said -200 ml of water ; In the text -100 ml of water For the same amount of other ingredients ??????

[@trishhebert]

my family likes to add Muenster......

[@exeuroweenie]

It might be a bastardization,but you can make this with lean ham and neufchatel.It's much lighter,less rich and fatty.

[@alanvonau278]

See "Flammkuchen" ( de.wikipedia.org/wiki/Flammkuchen ) and click on the photos.

[@markandmalekah]

So why it is called flambee?

[@FrenchCookingAcademy]

because typically it’s cooked in a wood fire oven so in French a flambée can be a nickname in certain region for a quick wood fire. so tarte flambée mean a tart cooked over a wood fire

[@lizciouslizzy84]

I tried making this recipe it did not turn out. In the video it says to add 200ml of water but in the written portion it says to add 100ml. 😔

[@bethanyboman4217]

3 years ago someone asked him about the different amounts in the video vs the written portion and his response was: "oops sorry another typo 200ml it was but that said with the liquid it also depends on the type of flour you use some flour will absorb more water then others . so use 200ml , and poor the liquid bit by bit untill you get the right dough consistency"

[@lizciouslizzy84]

@@bethanyboman4217 thank you! I will give it another try.

[@bethanyboman4217]

@@lizciouslizzy84 you are welcome!! I saw a lot of people asking the same thing. I made it yesterday using homemade creme fraiche (and skipping the cottage cheese since a friend doesn't like it). My friends and I enjoyed it! Took a while to figure out how to roll it out thin - we had to use quite a bit of flour on the counter. :)

[@idr121]

I just make it the same way as pizza but I leave the yeast out lol, I guess I've mutilated a flammen kuchen.

[@vonteixeira4859]

Top😂

[@FrenchCookingAcademy]

Thanks for watching and glad you liked it :o)

[@milopriborsky5273]

u forget to say how many of flour

[@FrenchCookingAcademy]

Hi there I have the ingredients listed in the video description. thanks for watching.

[@milopriborsky5273]

oo I'm sorry, my bad:)

[@zceylan]

My dough turned out very hard even though l used more water, l guess yeast version is better

[@JayRiemenschneider]

Do yourselves a favor and leave that creme fraiche out and get it up in temp. Otherwise it will stick to and possibly mutilate that super thin dough.

[@thyla5503]

Hi

[@deendrew36]

Thy La Hi! 🙋

[@esling77]

GRATZZZ on 5 KKKKKK

[@donlopeaguirre112]

Use freshly grated nutmeg - just way better. Also, par cook the bacon, drain fat, and apr cook the onion. When you throw the thing in the oven the onions and bacon will fully cook - this looked a bit underdone for my taste....I do love a flammenkueche!

[@vidividivicious]

I still think 15 minutes is not enough time

[@melvalynwalker3050]

Iove french accent,ithink it is sexy

[@Vict0reeaH]

I'm adding cheese I don't care

[@Seagull780]

If it's Alsatian, why is it on a French cooking channel?

[@arnaud7756]

alsace is in france

[@Seagull780]

@@arnaud7756 but Elsass is German

[@aidanclarke6106]

Alsace has been French and German alternatively over centuries

[@arnaud7756]

@@aidanclarke6106 of course

[@Seagull780]

@@aidanclarke6106 No it's been German for centuries, the French just keep occupying it :^)

[@sdufg]

6:40 that looks raw. disgusting.

[@guyfieri4060]

Maybe you should put the chicken nuggets down.

[@Stakhanovites]

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