{"id":364,"date":"2019-02-21T13:19:36","date_gmt":"2019-02-21T12:19:36","guid":{"rendered":"https:\/\/perdoeomeufrances.wordpress.com\/?p=363"},"modified":"2021-03-04T21:32:02","modified_gmt":"2021-03-04T20:32:02","slug":"receita-tarte-flambee","status":"publish","type":"post","link":"https:\/\/www.perdoeomeufrances.com\/en\/receita-tarte-flambee\/","title":{"rendered":"FLAMMEZOU? FLAMMEZOU! \u2013 Tarte Flamb\u00e9e recipe"},"content":{"rendered":"

THIS THURSDAY <\/strong> let's talk about something serious. <\/span> <\/ wp -block><\/p>\n\n\n\n

EATING<\/span><\/p>\n\n\n\n

And don't just eat. Let's eat tarte flamb\u00e9e, famous and beautiful tarte flamb\u00e9e!<\/span><\/p>\n\n\n\n

The tarte flamb\u00e9e, or Flammekueche, or even: flamm, is an Alsatian creation that dates from the 18th century. It is a thin pastry covered with white cream and finished with bacon, onions and cheese.<\/span><\/p>\n\n\n\n

\"IMG_20190120_200106\"
Happiness. That's the feeling.<\/span><\/figcaption><\/figure><\/div>\n\n\n\n

Yes ... it looks like a type of pizza! But it is a much lighter type of pizza, which we often share with friends (and so we can eat more of different flavors \ud83d\ude09).<\/span><\/p>\n\n\n\n

Here, flamm is passion! Almost all bars have it on the menu and it always ends up being people's choice when the doubt of what to order appears. Just ask for a \u201ctraditional flamm\u201d and your problems are over!<\/span><\/p>\n\n\n\n

You might think: \u201cAh, but here too, everything ends up in pizza!\u201d\n You might think: \u201cAh, but here too, everything ends up in pizza!\u201d <\/span>
Yes, in Brazil too. Except that: in both Brazil and France, pizza is gourmet. In other words, you either go to the restaurant, or you order at home. The flamm here doesn't have so many rules. There are restaurants dedicated only to it, but it is much more common to find it in bars. I think that for comparison, it can be the good old portion of fries, or manioc that we order in a bar and share with friends. And the pleasure felt when eating a flamm is not the same as when eating a pizza (believe me, I became an expert in it) <\/span><\/p>\n\n\n\n

\"la_fignette_strasbourg-0673\"
\u00a9Rutsch.eu<\/span><\/figcaption><\/figure><\/div>\n\n\n\n

And as I believe in the democratization of food, here you can find the recipe for this divinity!<\/span><\/p>\n\n\n\n

RECIPE FOR A TRADITIONAL TARTE FLAMBEE<\/h2>\n\n\n\n

Step 1: preheat the oven to 300 \u00b0 C (or at the highest temperature it reaches).<\/h4>\n\n\n\n

FOR THE FILLING:<\/span><\/h3>\n\n\n\n

- Chopped onion (but not too chopped!)<\/span>
\n- Bacon (try to find bacon without fat, or as little as possible)<\/span>
\n- Emmental cheese (optional)<\/span><\/h4>\n\n\n\n

FOR THE CREAM:<\/span><\/h3>\n\n\n\n

The thing about flamm is that it has cr\u00e8me fra\u00eeche in its composition, and we don't have cr\u00e8me fra\u00eeche in Brazil (or if it does, it should cost a lot. Here we work on a low budget!). But I researched how to make this cr\u00e8me fra\u00eeche at home. There are millions of different recipes, but this one seems simpler, faster and more adapted. <\/span> <\/span><\/p>\n\n\n\n

- a box of sour cream <\/span>
- 2 to 3 tablespoons of curd <\/ \/ span ><\/h4>\n\n\n\n

With a fouet, mix the cream and the curd well until they are very uniform.<\/span><\/p>\n\n\n\n

FOR THE DOUGH<\/span><\/h3>\n\n\n\n

* Recipe for pasta taken from the site Marmiton <\/a> <\/strong> <\/span> *<\/p>\n\n\n\n

- 250g of flour <\/span>
- 30ml of oil <\/span>
- 120ml of warm water <\/span>
- Pinch of salt
- Black pepper (for seasoning)<\/h4>\n\n\n\n

1. In a bowl, mix all the ingredients until a smooth dough forms. <\/span>
2. The dough is ready! <\/span>
3. Fill the dough and the work place with a lot of flour.
4. Open the dough in a circle or rectangle and fill it! <\/span><\/p>\n\n\n\n

IMPORTANT <\/span> <\/strong>: the dough must not exceed 0.5cm thick !!! It is REALLY VERY FINE <\/strong>! <\/span><\/p>\n\n\n\n

After the dough is ready, add the cream generously. <\/span>
Then put the onion and the bacon and the cheese option. <\/span>
And finally, put the flamm on a baking sheet and leave it in the oven for an average of 5 minutes.<\/p>\n\n\n\n

Warning <\/strong> <\/span>: don't overdo the cheese! The quantities are light, because it is not meant to look like a pizza! See the photo below to get a sense of what I mean: <\/span><\/p>\n\n\n\n

\"la_fignette_strasbourg-0659\"
\u00a9Rutsch.eu<\/span><\/figcaption><\/figure><\/div>\n\n\n\n

For lazy souls: the dough can be replaced by the pizza dough in a skillet. But know that it is not the same thing!<\/span><\/p>\n\n\n\n

And of course, feel free to make the filling you want and discover new flavors!<\/span><\/p>\n\n\n\n

Thank you, you're welcome and, Perdoe o meu Franc\u00eas!<\/span><\/p>","protected":false},"excerpt":{"rendered":"

You don't even have to be hungry to eat!<\/p>","protected":false},"author":2,"featured_media":836,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[76],"tags":[13,20,31,62],"class_list":["post-364","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas","tag-amor","tag-comida","tag-flamm","tag-tarte-flambee"],"jetpack_featured_media_url":"https:\/\/www.perdoeomeufrances.com\/wp-content\/uploads\/2019\/02\/elsaesser-flammkuchen-F3356802id65c4c432bleckerw610cgc.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/posts\/364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/comments?post=364"}],"version-history":[{"count":11,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/posts\/364\/revisions"}],"predecessor-version":[{"id":1031,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/posts\/364\/revisions\/1031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/media\/836"}],"wp:attachment":[{"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/media?parent=364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/categories?post=364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/tags?post=364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}