This is a very typical - and delicious - Alsatian appetizer. This simple thin bread dough topped with onions, cream and bacon is also known as flammekueche (Alsatian name). The name comes from a time when the pie was baked in a fire oven and was surrounded by flames. The tart can be served either with cocktails or as a first course with a spicy Gewurztraminer.
Ingredients for 4 to 5 servings:
500g (1 lb.) bread dough,
40cl (13fl oz) crème double or 1/2 cup low-fat ricotta beaten + 1/2 cup half-and-half,
1 tablespoon oil,
1 large onion, thinly sliced,
80g (3 oz) smoked bacon,
50g (2 oz) butter,
salt, pepper and grated nutmeg.
1. Fry sliced onions in butter over low heat until soft and golden, then mix to the cream mixture and season. Slightly fry the bacon cut into match stick-size pieces.
2. Roll out the dough to form a thin rectangle, place on a buttered baking sheet.
3. Spread the mixture cream and onions evenly over the dough, within a 3/4 inch from the edge. Sprinkle with the oil and dot with the bacon . Brush the edge of the dough with water.
4. Bake for 10 minutes in a very hot oven (maximum thermostat position) or until the pastry is golden brown. Cut into squares and serve hot.
Tip: Pinot Blanc, light Pinot Noir or Riesling are the recommended wines
maandag 30 augustus 2010
a Kougelhopf (Raisin and Almond Yeast Cake) is a speciality dessert from Strasbourg.
This yeast-risen coffee cake, with raisins and a surface sprinkling of flaked almonds and confectioned sugar, has become one of the region icons. For a perfect shape and texture, it is best baked in the authentic earthenware grooved mold.
In Alsace the cake is served on many occasions all year around: as a dessert; for breakfast, spread with fruit preserves, as appetizers, serve with a Gewurztraminer or a Cremant d'Alsace. It is considered to taste best when slightly stale.