“Tarte flambée” is a specialty from Alsace and Lorraine in France, and Saarland and neighbouring states of Palatinate and Baden in Germany. The name comes from the fact that the flames in the oven were not yet completely put out when the tarte was pushed in.
1.4 kg (11 cups) flour
1 tablespoon yeast
3 tablespoons salt
3 tablespoons caraway seeds
4 ½ cups lukewarm water
315 g (1 ⅔ cups) flour
1 L (4 ¼ cups) milk
120 g (½ cup) sour cream
120 g (½ cup) whipping cream
½ kg (2 ¾ cups) quark
2 tablespoon oil
1 tablespoon salt
Mix dough ingredients until it is a soft dough that doesn’t stick. Place in a bowl, cover with a tea towel and place in a warm spot to let rise for 30 min. After rising, knead 6 balls, using some flour to make sure it does not stick. Let rise again.
Heat milk and flour until it is a mash. Let cool down and then mix all other ingredients into the mash with a mixer.
Roll out each ball into a greased sheet. Use enough flour to make sure it will not stick. Spread topping about half a centimetre thick on top. Now you can put anything on top.
Onion flambée: Take 5 big onions, cut them in fine stripes, steam-fry them in oil until they are glassy. Let cool and arrange over spread.
Bacon flambée: Cut 250g smoked ham into fine stripes (or little dices) and arrange on spread.
Bake at 225°to 250°C (425°F to 475°F) for a short time.
The flambée should be crisp but not hard. The spread should be still creamy. Serve hot with a glass of white wine. There is something called “Neuer Süßer” and “Federweißer”. Those are young wines and common to drink while eating Tarte flambée.