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Flammekuche
Tarte flambée: pizza, Alsatian-style
In the 18th and 19th centuries, the tarte flambée was made in the Kochersberg region for the lunchtime meal. This rectangle of bread dough, topped with cream, onions and bacon, is very popular today. But for a long time, this Alsatian dish was not well known, because it was only made by people who had bread ovens. In the olden days, the first flames that burned when the oven was started up were used for making the tart. This is where the name “flame tart” comes from, becoming “tarte flambée” in French.
