Crispy enjoyment from Alsace – classic meets food pairing art
Wine with food is given one of the most popular ambassadors of French-Alsatian cuisine in the form of the Flammekueche. Wine and food are naturally balanced here – a wafer-thin base, topped with creamy sour cream, smoked bacon, fine onions and a pinch of nutmeg. The Flammekueche convinces with a crispy texture, creamy topping, smoky and spicy notes. As an appetizer or main course, for an uncomplicated get-together with friends or a rustic dinner for two – Flammekueche is the epitome of cosiness, elegance and everyday luxury. The enjoyment is perfect when a well-chilled, fresh Pinot Blanc from Alsace is waiting in the glass!
Ideal wine pairing: Pinot Blanc d’Alsace AOC (Alsace, France)
Pinot Blanc d’Alsace brings freshness, juicy pear and apple, delicate flowers and a mild acidity – ideal for balancing the hearty, creamy sour cream and smoky bacon of the Flammekueche. The structure is harmonious, the wine uncomplicated and elegant at the same time – a perfect antithesis to the spiciness and fatness of the dish without dominating.
Pinot Blanc d’Alsace convinces sensorially with mild acidity, floral notes and a fresh, fruity aroma. It has enough backbone to accompany bacon and sour cream, but always ensures that the palate does not get tired. His reserved nature harmonizes excellently, precisely because he has structure, but lightness remains in the foreground. The mineral core of the Alsatian absorbs the fine roasted notes, the fruit play prevails over the salty spice.
Further wine recommendations for this dish
Riesling d’Alsace AOC (Alsace, France)
A classic, dry Riesling is an outstanding companion with its freshness and clear acidity. Its citrus aromas absorb the smokiness and spice wonderfully, its invigorating nature balances the fatness of the sour cream. The mineral depth plays harmoniously with the crispy base and makes the composition light and animating.
Crémant d’Alsace AOC (Alsace, France)
A fine sparkling wine with animating perlage, fresh apple and citrus notes and a hint of toasty aromas. The crémant brings elegance to the glass, enhances the roasted aromas of the Flammekueche and provides sparkling enjoyment that wonderfully loosens up even more opulent variants.
Pinot Noir Rosé AOC (Alsace, France)
With notes of red berries, freshness and delicate herbal spice, the rosé creates a harmonious contrast to the spicy topping. The animating acidity makes the dish less heavy, the floral style elegantly complements onions, bacon and sour cream – the perfect summer pairing wine!
Gewürztraminer d’Alsace AOC (Alsace, France)
The aromatic Gewürztraminer inspires with flowers, exotic fruit and mild spice. Its subtle residual sweetness plays with the creaminess of the sour cream, the deep aroma sets fine accents to smoky notes and crispy dough – ideal for those who like to experience aromatic pairings.
Sauvignon Blanc (Marlborough, New Zealand)
Exotic freshness, crisp acidity and notes of gooseberry, lime and green grass make Sauvignon Blanc an exciting companion. Its expressive characteristics bring lightness and modern aromas, which make the dish interesting even internationally.
The recipe:
Flammekueche / Tarte flambée
Cooking utensils
- 1 Backblech & Backpapier
- 1 Schüssel
- 1 Schneidebrett & Messer
- 1 Nudelholz oder Flaschenrolle
Ingredients
Für den Flammekueche-Teig
- 180 g Weizenmehl Type 405
- 3 EL Olivenöl
- 90 ml Wasser
- 1/2 TL Salz
Für den Belag
- 150 g Schmand alternativ Crème fraîche
- 1 kleine Zwiebel
- 80 g geräucherter Speck durchwachsen
- Salz Pfeffer, Muskatnuss
Für das Finish
- Frischer Schnittlauch optional
Preparation
Teig zubereiten
- Mehl, Öl, Wasser und Salz in einer Schüssel zu einem glatten Teig verkneten.
- Teig zu einer Kugel formen, abdecken und 10 Minuten ruhen lassen.
Belag vorbereiten
- Zwiebel schälen, in feine Ringe schneiden.
- Speck in dünne Streifen oder Würfel schneiden.
- Teig ausrollen & belegen
- Ofen auf 250°C (Heißluft) vorheizen.
- Teig auf Backpapier sehr dünn ausrollen (rechteckig oder rund), aufs Blech legen.
- Schmand gleichmäßig verstreichen, mit Salz, Pfeffer und Muskat würzen.
- Zwiebelringe und Speckstreifen auf dem Schmand verteilen.
Backen
- 12–15 Minuten knusprig backen, bis Teig goldbraun und Speck ausgebraten ist.
- Nach Belieben mit Schnittlauch bestreuen.
Empfohlene Beilagen
- Blattsalat mit Schnittlauch-Vinaigrette
- Feldsalat mit Walnüssen
- Frische Radieschen mit Salz & Brot
