Alsace Tarte Flambée (Flammekueche)

You don't need to be an experienced chef to recreate this dish. It's perfect for beginners who are eager to explore new flavours and techniques.

Flammkuchen replicates a sort of pizza, featuring a thin and crispy dough as the foundation, generously topped with smoky bacon, melted Emmental cheese, and caramelized onions. 

If you want to impress, I recommend serving it alongside a wine spritz and salad, offering a burst of freshness that beautifully balances the richness of the dish.

Tarte Flambée

Ingredients

For the dough:

  • 250g plain flour
  • 50ml extra virgin olive oil

For the topping:

  • 100g crème fraîche
  • 50g full-fat Greek yogurt
  • 20g butter
  • 180g dry-cured smoked streaky bacon, finely chopped
  • 2 onions, finely sliced
  • 50g emmental, grated
  • Handful thyme, leaves picked
  • Grating nutmeg

For the salad:

  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • ½ tsp caster sugar
  • 1 shallot, very finely chopped
  • 4 tbsp extra virgin olive oil
  • 80g baby spinach
  • 80g rocket
  • Small bunch chives, cut into 2cm lengths
  • 2 tbsp mixed seeds
  • 2 tbsp flaked almonds, toasted
  • 10 red and yellow tomatoes, halved

For the Alsatian wine spritzer:

  • 160ml gin
  • 100ml Alsace gewürztraminer
  • 60ml lemon juice
  • 60ml golden syrup
  • 8 sprigs thyme
  • 1 lemon, sliced

Method

  1. Preheat the oven to 210°C/190°C fan/gas mark 6. Place a pizza stone or a heavy-based baking tray into the oven to heat up. Lay out a large sheet of baking parchment.
  2. To make the dough, put the flour and ½ tsp sea salt into a bowl. Mix in the extra virgin olive oil and 125ml water and knead the dough into a ball. Cover with a damp cloth and set aside.
  3. For the topping, combine the crème fraîche and yogurt, season with salt and freshly ground black pepper and set aside.
  4. Melt the butter in a large frying pan. Add the bacon and cook for a minute or two, breaking it apart with a spoon. Add the onions and cook for a further 4-5 minutes until just starting to turn golden. Remove from the heat.
  5. Using a little flour, roll out the dough to a large rectangle, about 2mm thick. Cut into 4 smaller rectangles and spread them out a little.
  6. Top each rectangle with the creamy mix and spread out, leaving a 1cm border of dough. Top with the bacon and onion mix and sprinkle over the cheese.
  7. Slide the tarts, keeping them on the baking parchment, onto the pizza stone or baking tray and bake for about 10- 12 minutes, or until the edges are crispy and golden. You may find it easier to cook two at a time.
  8. Remove the tarts from the oven and place onto a chopping board. Sprinkle with the thyme and nutmeg.
  9. In a small bowl, whisk together the mustard, white wine vinegar, sugar, shallot and olive oil to make the salad dressing. Season to taste.
  10. Put the spinach, rocket and chives into a serving bowl and toss with the dressing. Top with the seeds, flaked almonds and tomatoes.
  11. To make the Alsatian wine spritzer, put the liquids into a jug and stir until the syrup is totally dissolved. Fill a cocktail shaker with ice, pour over the liquid and shake (you may need to do this in two batches).
  12. Prepare 4 glasses with the thyme, the lemon slices and some ice, then pour over the spritzer. Serve the tarte flambée along with the salad and the spritzers.

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Social media

@judyjoochef Instagram profile imageOverjoyed to share my conversation in @usweekly with the remarkable Marcus Samuelsson @MarcusCooks. We dived deep into the essence of his cultural heritage at Hav & Mar, inspirations, and the memorable journey to opening his dream restaurant in Ethiopia. 

I’m a total carb queen, and the bread basket alone is worth the trip to @havandmar where the talented and beautiful Fariyal Abdullahi @fariyalabdul is at the helm. Their crispy injera bread is truly addictive, and their biscuits made from Ethiopian grain teff is the perfect texture to let a generous smear of salted butter melt into. Teff is an ancient grain– so it is good for you too!

Marcus has been part of NYC’s culinary scene for as long as I can remember. We first met when he volunteered to teach a class at Harvest Time in Harlem, a Slow Food in Schools project that I was running. And, we just finished filming a new project– so stay tuned for more details on that! Marcus is not only incredibly gifted, but also a true pleasure to hang out with– so fun, a ton of laughs, and full of kindness. 

And, as for what is New York’s best late night snack – Marcus’ vote goes to pizza! 🍕 Thank you @usweekly for capturing this conversation and to the fabulous team behind the scenes.

For more on our talk and Marcus’ exclusive Igrib Paloma cocktail recipe, check out usmagazine.com
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Thank you @toryburch for my stellar outfit!
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#JudyJoo #MarcusSamuelsson #USWeekly #ChefTalk #NYCDining #HavAndMar #EthiopianCuisine #SwedishHeritage #CocktailRecipe #CulinaryArts #FoodieConversation #ChefsOfInstagram #CulinaryExperience #NewYorkEats #FoodCulture #ChefInterview #Gastronomy #EpicureanLife #FoodAndDrink #Mixology #PizzaOrBagels #StyledByToryBurch #blackhistorymonth4 hours ago via Instagram
@judyjoochef Instagram profile imageRepost from @nytcooking
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These crispy, chewy and sugary Korean street food treats known as Hotteok (Sweet Filled Pancakes) are good for the soul. The recipe from @judyjoochef, adapted by @priyakrishna, is at the link in bio. (Photo: @hellomydumpling, food styling: @monicapierini, prop styling: @paigehicksnyc)16 hours ago via Instagram
@judyjoochef Instagram profile imageSuch a fun afternoon The Orchard Room in the Conrad London indulging in their newly launched InfiniTEA with all you can booze Bollinger Champagne! 
I have not gone for a proper afternoon tea in ages! It was so fun to experience their “best of Britain” take on this luxurious afternoon tradition. Local produce shines through with Bramley apple cake, dandelion honey and cobnut delice, and rhubarb custard tarts. Delicate finger sandwiches showcase English Tunworth cheese, Lake District roast beef, and Sutton Hoo chicken. And, of course, my favorite— the Jersey butter scones are served warm nuzzled in a pillowy napkin with Cornish clotted cream and seasonal berry jam. Bliss! 
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@redkitepr23 hours ago via Instagram
@judyjoochef Instagram profile imageExcited to be featured among top chefs in this fun article @guardian on ambitious, delicious packed-lunch recipes! My Folded Korean Kimbap Sandwich offers a twist on traditional flavours, perfect for those on-the-go. 
Kimbap is a rice roll similar to Japanese sushi rolls, but in kimbap the ingredients are traditionally all cooked.  The rice also is usually seasoned with roasted sesame oil instead of vinegar. And, in this recipe, you don’t have to fuss around with rolling anything up, just simply fold it together. 
From this Korean recipe, to Indian spiced rolls, to the ultimate Italian sandwich, there’s a world of flavours waiting to transform your lunchtime routine. Dive into these chef-recommended dishes that promise to keep your meals interesting, affordable, and absolutely delectable. Check out the full feature for a dose of culinary inspiration! I love the diversity in this article…
What is your fave packed lunch? 

https://www.theguardian.com/food/2024/feb/07/real-deal-14-ambitious-delicious-packed-lunch-recipes

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#PackedLunchRevolution #CulinaryCreativity #LunchtimeInspiration #chef #chefs #cook #cooking #cheflife #chefsofinstagram #foodart #foodblog #LondonEats #JudyJooEats #chef #chefs #cook #cooking #cheflife #foodgasm #foodie #foodiegram #foodielife #foodinspiration #foodlover #foodpassion #foodphotography #foodstagram2 days ago via Instagram
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