Flammekueche comes from Alsace, more commonly known in French as tarte flambeé, but I think flammekueche sounds more badass. There are several different spellings for both of those, so please don’t write to me complaining, blame two neighbouring states who fought over the region for years and years. I fell in love with this dish when my sister lived in the region years ago, it has a wonderfully sweet tang that I have never been able to replicate. This is down to something that is difficult to get in the UK, fromage blanc. On the advice of a friend of mine (cheers Hannah) the closest I’ve found in the UK is plain Greek style yoghurt. I still don’t think it’s as good as fromage blanc, but it is the next best fit.
Flammekueche is traditionally made on a thin dough, but I’ve substituted this with layers of pre-rolled filo pastry.
For this you’ll need…
- 1 onion, thinly sliced
- 230g smoked pancetta
- 6 layers of filo pastry
- 250g Greek style yoghurt
Preheat the oven to 220°C, yes even if it is a fan oven.
Layer the sheets of filo pastry in a 20cm flan tin, spraying a little oil between each sheet. Smooth down the pastry against against the tin and spread the yoghurt over the surface nice and evenly with the back of a spoon.
Put a little oil into a pan and saute the onions until they soften. Add the pancetta and cook for two minutes. Spread the pancetta and onions on over the flamekeuke evenly, pop it in the oven for 20-30 minutes or until the pastry is golden.