The History of Tarte Flambee
Tarte Flambee is a thin-crusted appetizer similar to pizza. Today it is served alongside wine throughout France and often topped bacon, vegetables and crème fraîche, which is a sour cream spread. Does this Spark an idea?
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Flammkuchen
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Tarte Flambee is also called flammkuchen or flammekueche in German. Though it is primarily known as a French dish, the region in which Tarte Flambee originated is steeped in German history as well.
Geography
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Alsace is in the northeastern corner of France, nestled up against the German and Switzerland borders. The land has gone back and forth between German and French rule, but since 1945 it has belonged to France. This is where Tarte Flambee originated, according to French-Property.com, and it is still very much a part of the culture there even today.
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Origin
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The legend, according to French Property.com, is that Tarte Flambee began as a way to use the leftover heat of the oven after baking bread. After the bread was made, there would usually be a slight bit of dough left over so the bakers would roll it out thin and bake it using the leftover heat in the oven.
Literature
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The first written mention of Tarte Flambee in gastronomic literature, according to flammkuchen-profi.com, was in 1884.
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References
Resources
- Photo Credit la tarte au saumon image by richard villalon from Fotolia.com
