- wilma letford
on a recent trip to colmar france I had a tarte flambee
or flammekueche. It consisted of a thin crust topped
with cream. cheese. grilled onions and bacon. Does
anyone know how the crust was made? It is not a quiche
the crust was flat, thin and almost cracker like texture.
Andre Soltner, the original owner/chef of Lutece, used to make Tarte Flambee as a lagniappe from time to time. The recipe in his Lutece Cookbook calls for 7 ounces of what he terms "Basic Bread Dough." Does that help?
It's delicious, at least, the one I just ate n Strasbourg is. What I want to know, is how? Bread dough is not all that easy to roll out to this extreme thinness. (Much thiner than thin-crust pizza) So, Is it made slightly moist, and rolled out on a floured board with more flour sprinkled on top. Or do you simply need an Alsatian farmhand with enviable biceps to roll it this thin?