Flammkueche, a delicacy from Alsace, is a recipe that is both simple and delicious. It owes its name to its "flamed" cooking, that is, when the oven is still ablaze. This recipe comes to us from the bakers of yesteryear who took advantage of the lag time between the maximum oven temperature and the ideal temperature for baking bread, to bake a little snack with leftover dough. Let's go to Alsace with our video recipe for flambékueche in a Maximus wood-fired oven !

THE RECIPE IN VIDEO

INGREDIENTS

• For the dough
• 150g of T55 flour
• 60g of fresh water
• 25g rapeseed oil
• 1 pinch of salt
• For the garnish
• 100g of Munster cheese cut into pieces
• 50g of fromage blanc mixed with 50g of lightly peppered thick cream
• 100g of smoked bacon
• 100g of onions
• 1 egg yolk

PREPARATION OF THE MAXIMUS WOOD-FIRED OVEN AND THE RECIPE

1. Start by lighting your oven. It will need to be very hot, over 400°C, to cook the flammekueche. Load one side with small pieces of wood so the fire catches quickly and larger pieces so it can last and heat up.
2. As soon as you have turned on your oven, make your dough so that it has time to rest.
3. Pour your flour onto the work surface, then make a well to pour in the oil.
4. Mix with a spatula or your fingertips.
5. When the oil begins to be absorbed, add a little water and continue mixing. Add the rest of the water and mix again.
6. When the mass is homogeneous, start kneading by rolling the ball under your fingers, rotating it a quarter turn each time.
7. After about 5 minutes of kneading, you can check that your dough is elastic by testing the gluten network. Form a small membrane between your fingers; if the dough does not tear, it is elastic.
8. Let it rest in a cool place for about 35 to 40 minutes. Chef's tip: if you have time, you can make your dough the day before and let it rest overnight; it will be even better.
9. After the resting time, roll out your dough. To do this, lightly flour your work surface and place your dough on it.
10. Roll out your dough using a rolling pin, turning the dough a quarter turn each time to obtain a square base.
11. When the dough is about 1mm thick, place it on the previously floured peel.
    Chef's tip: To move your pastry base, wrap it around the rolling pin and unroll it onto the peel.
12. Add the egg yolk to the cottage cheese/cream mixture.
13. Slice the onions into thin strips.
14. Spread the cottage cheese mixture over the dough.
15. Sprinkle the onions.
16. Spread the smoked bacon and then the pieces of Munster cheese.
17. Cooking the recipe
18. Bake your tarte flambée for about 2 to 3 minutes in an oven at over 400°C with a flame on. Turn it over during cooking to prevent one side from burning. When it is golden brown underneath, remove it. Serve it as an appetizer or as a starter with a mixed salad; it will delight all your guests. Don't delay, tarte flambée is a dish best served hot!

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• MAXIMUS Accessories
• MAXIMUS PRIME Accessories