Information on the history of the tarte flambée

Flammkuchen, also known as tarte flambée or flammekueche, is a traditional dish from the Alsace region in eastern France. The origins of tarte flambée date back to the 14th century, when a similar recipe was first mentioned in Alsatian cookbooks.

The tarte flambée was traditionally baked by bakers in wood-burning ovens. It consists of thin, crispy dough, which is spread with crème fraîche. Finely chopped onions and strips of bacon are then spread on top. Originally, the tarte flambée was a simple dish for workers and farmers, as the ingredients were cheap and easily available.

Over time, the tarte flambée has evolved and different variations are popular today. In addition to the classic version with onions and bacon, other ingredients such as mushrooms, cheese, ham, leeks or even sweet toppings such as apple or pear are often used.

The tarte flambée has also gained popularity outside France and can now be found on menus in many countries. It is often served as an appetizer, main course or even as a snack. Some regions even have their own tarte flambée festivals, where different variations of the dish can be tasted.

The tarte flambée is a simple but delicious dish, suitable for both vegetarians and meat lovers. Its history and variety make it a fascinating culinary experience.