Flammekueche in the Maximus wood-fired oven

Flammekueche

Tarte flambée, or flammekueche, a delicacy originating from Alsace, is a simple yet delicious recipe. It owes its name to its "flamed" cooking method, meaning it's cooked while the oven is still glowing. This recipe comes from bakers of yesteryear who took advantage of the time between the oven reaching its maximum temperature and the ideal temperature for baking bread to cook themselves a quick snack with leftover dough. So, let's head to Alsace with our video recipe for flammekueche baked in a Maximus wood-fired oven !

THE RECIPE IN VIDEO

INGREDIENTS

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

People	Preparation time	Cooking
4 people	50 minutes	3 minutes

PREPARATION OF THE MAXIMUS WOOD-FIRED OVEN AND THE RECIPE

Start by lighting your oven. It will need to be very hot, over 400°C, to cook the flammekueche. Place small pieces of wood on one side to get the fire going quickly and larger pieces to keep it burning longer and raise the temperature.
As soon as you have turned on your oven, prepare your dough so that it benefits from a resting period.
Pour your flour onto the work surface, then make a well in which to pour the oil.
Mix with a spatula or your fingertips.
When the oil begins to be absorbed, add a little water and continue mixing. Add the rest of the water and mix again.
When the mixture is homogeneous, begin to knead by rolling the ball under your fingers, rotating it a quarter turn each time.
After about 5 minutes of kneading, you can check if your dough is elastic by testing the gluten network. Form a small membrane between your fingers; if the dough doesn't tear, it's elastic.
Let it rest in the refrigerator for about 35 to 40 minutes. Chef's tip: if you have the time, you can make your dough the day before and let it rest overnight; it will only be better.
After the resting time, roll out your dough. To do this, lightly flour your work surface and place your dough on it.
Roll out your dough by turning the dough a quarter turn each time to obtain a square sheet.
When the dough is about 1mm thick, place it on the previously floured peel.
Chef's tip: to move your pastry base, roll it around the rolling pin and unroll it onto the peel.
Add the egg yolk to the cottage cheese/cream mixture.
Slice the onions into thin strips.
Spread the cottage cheese mixture over the dough.
Scatter the onions.
Distribute the smoked bacon pieces and then the Munster cheese pieces.
Cooking the recipe
Bake your tarte flambée for about 2 to 3 minutes in an oven preheated to over 400°C (500°F) with a flame. Turn it over halfway through cooking to prevent burning. Once it's golden brown underneath, remove it from the oven. Serve it as an appetizer or starter with a mixed salad; it will delight all your guests. Don't delay, flammekueche is best eaten hot!