Potato-flammekueche
So throw away that industrial bacon in a tray that you find in the supermarket. Don't argue. For what ? That's not good. Once you have tasted real artisanal smoked bacon, you won't be able to do without it. So let's return to a simple recipe for an evening when time is short. Easy, economical, basic and downright crazy: potatoflamekueche ! And for this festive dish, to cook and share together, you will find in the Cella catalog almost what you need: artisanal smoked bacon from Arnaud Daval with pork from Xavier Ménigoz, butter and cream from the Lehmann family and the Munster of Nicolas Févet. With this, you make people happy.
Potato flamekueche recipe
Here is the recipe forflamekueche:
- Preparation 25 minutes
- Cooking 40 minutes
- 4 people
- 4 large floury potatoes
- 200g sliced smoked bacon
- 2 yellow onions
- 15cl of thick Lehmann crème fraîche
- 75g Lehmann butter
- 250g Munster cheese, diced
- Flour
- Coarse salt
- Salt
- Pepper
- Preheat your oven to 180°C. Place the potatoes on a bed of coarse salt in a dish and bake them for 1 hour. Cut them in half and take the pulp using a spoon. Add the butter cut into small cubes, salt, and flour until you obtain a homogeneous dough. Depending on the quality of the potatoes, you will need to add more or less flour.
- Spread the dough using your hands in a tart mold to 1cm thickness and bake for 15 minutes.
- Cut the bacon into slices of half a centimeter, removing the rind and any bones that may be present. Peel and slice the onions and place them on the dough, add the previously prepared smoked bacon, spread the heavy cream over the entire surface with a spoon, place the diced Munster cheese over the entire dough. Pepper. Do not add salt again, the bacon and munster cheese provide enough taste and salt. Increase the oven temperature to 210°C and bake for 10-15 minutes. Serve straight out of the oven.
Some questions you may be asking yourself:
I don't like Munster. Can I remove it from the recipe?
Of course ! If Munster is not to your taste, you can make this recipe by removing this ingredient or by preferring a Comté in the same proportions, grated on the tart before baking. It's great !
What is the veggie version of this recipe?
Very simple: remove the bacon, keep the Munster or Comté cheese , the cream and the onions. And add fresh shiitake from a jar instead! Add the shiitake mushrooms before baking for 15 minutes at 210°C! Yummy. The boss of this recipe is you!
What wine to drink?
We recommend a white beer or a Val'heureuse blond beer which will be perfect and convivial! And for wine lovers, a classic Alsace will be perfect. Something silky and light: an Edelzwicker or for lovers of rare pearls a "un petit moselle bien loyal", a white "triptych" (Muller-Thurgau, Auxerrois and Pinot Gris) from the Domaine des Béliers des vignes d'Ancy- sur-Moselle.
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